Ramen Box Contents

This month's ramen box features two iconic selections: Kokutei's Tonkotsu Ramen from Kumamoto Prefecture and Setagaya's Shoyu Ramen from Tokyo.

KOKUTEI Tonkotsu Ramen

"Kokutei is a legendary establishment representing Kumamoto-style ramen. Established in 1957, this long-standing restaurant has earned a stellar reputation not only locally but also nationwide. The rich tonkotsu broth is elevated by the addition of aromatic roasted garlic oil (known as mayu), which adds depth and complexity to the flavor. The soup is creamy yet not overly heavy, with the distinctive essence of garlic as a highlight. The medium-thick straight noodles pair perfectly with the flavorful broth. Loved by locals and tourists alike, Kokutei offers the quintessential Kumamoto ramen experience, making it an excellent choice for those trying this regional specialty for the first time.

SETAGAYA Shoyu Ramen

Setagaya, a renowned ramen shop originating from Tokyo, is located along the bustling Route 7, an area known as a fierce battleground for ramen shops. This restaurant has made its mark with a remarkable niboshi (dried sardine) soy sauce ramen that combines a special soy sauce base with the umami of dried shiitake mushrooms, kombu (kelp), and bonito flakes. The result is a refined Tokyo-style ramen with a flavor that leaves a lasting impression. The medium-thick noodles have a chewy texture that perfectly complements the soup, making every bite satisfying. Ideal for fans of seafood-based broths, Setagaya is a prime example of Tokyo’s ramen culture and a must-visit destination for those exploring authentic Japanese ramen. It also serves as a gateway for international visitors to experience the charm of "Japanese ramen."

Both Kokutei and Setagaya are standout representatives of their respective regions and styles. Each bowl highlights the incredible diversity of Japan's ramen culture. Enjoy these exquisite flavors from the comfort of your home!

Toppings for Each Ramen

• KOKUTEI 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 Mushroom: Before topping your ramen, take out the required amount and soak it in lukewarm water for about 30 minutes to rehydrate. The ideal texture is when it becomes pleasantly crunchy. After use, store it at room temperature.
  
  
• SETAGAYA Shoyu 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.
• Fish powder: Take out the required amount from the pouch. Store the remaining in the refrigerator after opening.
• Bonito flakes: 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

• KOKUTEI Tonkotsu Ramen

1. Bring a large pot of water to a boil and cook the noodles for about 2 minutes  (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.

• SETAGAYA Shoyu Ramen

1. Bring a large pot of water to a boil and cook the noodles for about 4 minutes (adjust according to your preferred firmness).
2. Dilute the soup with about 300 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.