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

The soup is a refined shrimp and salt broth, with a deep umami and gentle sweetness, allowing the natural aroma of shrimp to stand out.

It is produced in Hokkaido, a region well known for its ramen culture, and can also be enjoyed by adding cooked rice to the remaining soup for a simple finishing dish.

 

Cooking method:

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

2. Turn off the heat, add the soup base, and stir well to combine.

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