Ramen Box Contents

This time, we have included two types of ramen: the Chicken Paitan Shio Ramen from "Inaba" in Kuki City, Saitama Prefecture, and the rich Tonkotsu Ramen from "Muteppo," which has evolved uniquely in Kyoto.

Inaba Toripaitan Sio Ramen

Inaba, popular not only in Saitama but also in Northern Kanto, started offering chicken paitan-based ramen and tsukemen at a time when the chicken paitan genre was still relatively unknown. The soup, made by simmering chicken bones for an extended period, is rich in collagen. A salt-based tare (seasoning sauce) is added to enhance the umami, and the addition of seafood broth gives the soup more depth. This pairs excellently with the moderately firm, medium-thin straight noodles.

Muteppo Tonkotsu Ramen

Kyoto’s Muteppo offers a very simple yet intensely flavorful tonkotsu ramen made solely from domestic pork bones and carefully selected water. The soup, simmered for an entire day, is rich in high-quality collagen extracted from the pork bones. Despite not using lard or other oils, the ramen has a surprisingly light and smooth texture. The medium-thick curly noodles, specially sourced from Hakata, pair perfectly with this broth. This ramen has become popular among tourists visiting Kyoto, consistently ranking at the top of Kyoto ramen rankings since 2011 and even winning the grand prize in media-related contests.

Toppings for Each Ramen

• Inaba Toripaitan Sio Ramen
• Menma (Bamboo Shoots): Take out the required amount from the pouch. Store the remaining in the refrigerator after opening.
• Dried Seaweed: It is sensitive to moisture, so use it up after opening.
• Tuna flakes: Take out the required amount from the pouch. Store the remaining in the refrigerator after opening.
• Muteppo Tonkotsu Ramen
• Menma (Bamboo Shoots): Take out the required amount from the pouch. Store the remaining in the refrigerator after opening.
• Dried Seaweed: It is sensitive to moisture, so use it up after opening.
• Wood ear mushrooms: Take out the amount you‘ll be using. After opening, please store in a dry place.
• Special garlic soy sauce: It is sensitive to moisture, so use it up 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

• Inaba Toripaitan Sio Ramen

1. Bring a large pot of water to a boil and cook the noodles for about 3 minutes (adjust the cooking time to your preferred noodle firmness).
2. Dilute the soup with approximately 270ml of hot water.
3. Transfer the noodles to a colander, shake off the water, and place them in the soup.
4. Top with menma, seaweed, and tuna flakes to your liking, and it's ready to serve.

 

• Muteppo Tonkotsu Ramen

1. Bring a large pot of water to a boil and cook the noodles for about 2 minutes (adjust the cooking time to your preferred noodle firmness).
2. Dilute the soup with approximately 250ml of hot water.
3. Transfer the noodles to a colander, shake off the water, and place them in the soup.
4. Top with menma, seaweed, kikurage, and special garlic soy sauce to your liking, and it's ready to serve.

For those who prefer firmer noodles with a chewy texture, especially with tonkotsu ramen, adjusting the cooking time to about 1 minute should give you the perfect consistency.