Ramen Box Contents

This time, we have included two types of ramen: "Ganja" from Saitama, famous as the pioneer of the tsukemen boom, and "Muteppou," a popular tonkotsu ramen shop from Kyoto.

Ganjia tsukemen(dipping noodles)

Tsukemen has become very popular in recent years in Japan, with various types available. Ganja from Saitama consistently ranks high in Japan's ramen rankings for its seafood-based tsukemen. Tsukemen is served with noodles and soup in separate bowls. The soup is rich, and you dip the thick, hearty noodles into it to eat.

The soup is made by boiling chicken bones and pork bones for over 10 hours, combined with a concentrated broth of fish such as bonito and mackerel, resulting in an exceptionally rich soup. By adding fish powder based on bonito flakes to this soup, you can enjoy a more intense and distinctive ramen.

Yamato syoyu ramen

Yamato from Tochigi's Sano Ramen is characterized by a clear, ginger-flavored chicken oil and soy sauce-based soup. The rich flavor comes from a blend of domestic chicken bones, pork bones, and seafood, creating a layered and deep taste. The soy sauce is sourced from a long-established soy sauce wholesaler, and the chicken oil skimmed from the top of the boiled soup provides a rich flavor. This ramen is extremely popular among the younger generation who love Sano Ramen.

Toppings for Each Ramen

• Saitama Tsukemen Ganja
• 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: It is sensitive to moisture, so use it up after opening.
• Seasoned Boiled Egg: Take out the required amount from the pouch. Store the remaining in the refrigerator after opening.
• Sano Syoyu Ramen Yamato
• 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.
• Dried green onions: Take out the amount you‘ll be using. After opening, please store in a dry place.

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

• Ganja Gyokai Tsukemen

1. Boil a large pot of water and cook the noodles for about 8 minutes (adjust the cooking time to your preferred firmness).
2. Dilute the soup with about 150ml of hot water.
3. Drain the noodles using a colander and place them in a separate container from the soup.
4. Add toppings such as menma (bamboo shoots), roasted seaweed, and green onions to your liking, and enjoy.

Note: The characteristic of tsukemen is to dip the noodles in the soup before eating.

• Yamato Sano Ramen

1. Boil a large pot of water and cook the noodles for about 2 minutes (adjust the cooking time to your preferred firmness).
2. Dilute the soup with about 300ml of hot water.
3. Drain the noodles using a colander and add them to the soup.
4. Add toppings such as menma (bamboo shoots), roasted seaweed, and green onions to your liking, and enjoy.