Ramen Kit Contents

This ramen kit features two standout selections: Tonkotsu Ramen from "Agosuke" in Niigata Prefecture and Black Shoyu Ramen from "Kinguemon" in Osaka Prefecture.

AGOSUKE Tonkotsu Ramen

Agosuke is a highly acclaimed ramen shop, even selected by world champion sommelier Shinya Tasaki and former ramen critic Hideyuki Ishigami on television programs. The shop’s name, Agosuke, comes from the use of ago dashi (flying fish broth) in its ramen soup. Ago dashi, made from dried flying fish—a high-grade ingredient in Kyushu—is known for its refined, clear, and elegant flavor, with less of the strong fishy taste found in other seafood broths.

This refined broth is then blended with pork bone and salt-based soups, creating a creamy yet refreshing soup with a distinct aroma of grilled flying fish. The noodles are straight, thin, and firm, designed to pair perfectly with the creamy soup.

The owner, who originally trained as a Chinese cuisine chef, opened Agosuke over 20 years ago, and it has since become a beloved destination for salt-tonkotsu ramen. Enjoy the flavor that has captured the hearts of locals for decades.

KINGUEMON Shoyu Ramen

The second selection comes from Kinguemon, a well-known ramen shop in the fiercely competitive food scene of Osaka, where ramen competes not just with other ramen, but with all kinds of local cuisine.

The owner of Kinguemon entered the ramen world without any formal apprenticeship—a true maverick. Despite that, his natural talent and refined palate have earned him a strong reputation among ramen lovers.

The ramen’s most distinctive feature is its dark, rich soy sauce-based broth, so black it's often referred to as Osaka Black. The shop partners with a traditional soy sauce brewery to create an entirely original blend. Based on dark soy sauce and combined with seafood broth, the soup has a bold umami depth. While the first sip may feel strong, the taste grows on you quickly, becoming addictively delicious.

The noodles are thick and hand-crafted, made to hold up against the robust soup and deliver a satisfying bite with every slurp.

Both ramen selections in this kit feature soups that reflect the deep passion and dedication of their respective shop owners. Once you taste them, you’ll be wanting more. Enjoy these extraordinary bowls at home, and feel free to add your favorite toppings to make them your own.

Toppings for Each Ramen

• AGOSUKE Tonkotsu Ramen
  • Menma (Bamboo Shoots): Take out the required amount from the pouch. Store the remaining in the refrigerator after opening.
  • Dried Spinach: Before topping the ramen, take out the required amount and soak it in lukewarm water for about 5 minutes to rehydrate. The ideal texture is pleasantly crunchy. Store at room temperature after use.
  • S hredded Dried Seaweed: Take out the required amount from the pouch. Store the remaining in the refrigerator after opening.
  • Garlic Chips: Take out the required amount from the pouch. Store the remaining in the refrigerator after opening.
• KINGUEMON Shoyu Ramen
  • Menma (Bamboo Shoots): Take out the required amount from the pouch. Store the remaining in the refrigerator after opening.
  • Dried Spinach: Before topping the ramen, take out the required amount and soak it in lukewarm water for about 5 minutes to rehydrate. The ideal texture is pleasantly crunchy. Store at room temperature after use.
  • Shredded Dried Seaweed: Take out the required amount from the pouch. Store the remaining in the refrigerator after opening.

In addition to the toppings provided, adding fresh ingredients like green onions will make the ramen even more delicious. Enjoy your ramen with your favorite toppings to create a vibrant dish.

How to cocking

• AGOSUKE Tonkotsu Ramen

1. Bring a large pot of water to a boil and cook the noodles for about 1 minutes 30 sec (adjust according to your preferred firmness).
2. Dilute the soup with about 270 ml of hot water.
3. Drain the noodles in a colander, shake off the excess water, and place them into the soup.
4. Top it with your favorite ingredients, and it's ready to go.

• KINGUEMON Shoyu Ramen

1. Bring a large pot of water to a boil and cook the noodles for about 4 minutes 30 sec (adjust according to your preferred firmness).
2. Dilute the soup with about 270 ml of hot water.
3. Drain the noodles in a colander, shake off the excess water, and place them into the soup.
4. Top it with your favorite ingredients, and it's ready to go.

Adjust the cooking time to enjoy the noodles at your preferred firmness.