This dried ramen is made by slowly maturing fresh noodles over three days before drying, resulting in a texture remarkably close to fresh ramen.

The noodles are resilient and firm, resisting overcooking while retaining a satisfying bite.

The soup recreates the rich and bold miso ramen style that became popular in Sapporo, Hokkaido, around 1965, offering a full-bodied and nostalgic flavour that remains widely loved today.

Cooking method:

1. Bring 550–600 ml of water to a boil, add the noodles, and cook for about 4½ minutes.

2. Turn off the heat, add the soup base, and stir well until fully dissolved.

3. Transfer to a bowl and serve. Toppings such as sliced pork, bamboo shoots, or seasonal vegetables may be added as desired.

Store in cool dry place

*Photo for reference only.