This ramen features noodles made using a two-day maturation and drying process that preserves the natural flavour and firm texture of fresh noodles.

The miso-based soup is gently rounded and well balanced, highlighting the rich umami and aroma of crab without overpowering the broth.

Produced in Hokkaido, this ramen delivers a comforting yet full-bodied flavour, and the remaining soup can also be enjoyed with rice for a simple porridge-style finish.

Cooking method:

1. Bring 550 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.