Ramen Kit Contents
The July ramen kit features tonkotsu ramen from Daruma in Fukuoka Prefecture and shoyu tsukemen from Ganja in Saitama Prefecture.
DARUMA Tonkotsu Ramen
Daruma, originally founded in 1961 in Hakata, Fukuoka, has gone through several closures and reopenings, but today it is known as one of the most popular tonkotsu ramen shops in the region. The rich yet refined pork bone broth is made using the “yobimodoshi” method, where the soup is continuously simmered in a traditional cast-iron cauldron that has been in use since 1963. This deep, complex flavor can only be experienced at Daruma. The soy sauce used in the soup is a custom-made original, created from scratch by the shop owner in collaboration with a local brewery. The noodles are homemade, crafted from a unique blend of carefully selected wheat called Mugi no Ibuki, tailored specifically to match the flavor of the broth.
GANJA Syoyu 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.
Toppings for Each Ramen
- DARUMA 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.
-
Tuna chili oil: Take out the required amount from the pouch. Store the remaining in the refrigerator after opening.
- GANJA Syoyu Tsukemen
- 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.
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
- DARUMA Tonkotsu Ramen
- Boil a large pot of water and cook the noodles for about 50 sec (adjust the cooking time to your preferred firmness).
- Dilute the soup with about 270ml of hot water.
- Drain the noodles using a colander and add them to the soup.
- Add toppings such as menma (bamboo shoots), roasted seaweed, and green onions to your liking, and enjoy.
- GANJA Syoyu Tsukemen
- Boil a large pot of water and cook the noodles for about 8 minutes (adjust the cooking time to your preferred firmness).
- Dilute the soup with about 150ml of hot water.
- Drain the noodles using a colander and place them in a separate container from the soup.
- Top it with your favorite ingredients, and it's ready to go.
Note: The characteristic of tsukemen is to dip the noodles in the soup before eating.
