Ramen Box Contents
This ramen box features two delicious options: the Shoyu Ramen from "Nikaido-Seimenjo" in Miyagi Prefecture and the soul food of Nagasaki, Champon.
Nikaido-Seimenjo Syoyu Ramen
Menya Bunza in Miyagi was originally opened by the Nikaido Seimenjo, a thriving noodle company. Founded in 1885, Nikaido Seimenjo is a long-established shop that has been loved by the local community for over a century. In addition to ramen, they produce various local noodle dishes like Date Yakisoba. The Shoyu Ramen is the pinnacle of their 130 years of noodle-making experience and passion. The noodles, carefully dried using a unique process that preserves moisture, are aged for three days. They are paired with a rich, umami-packed soy sauce soup made with Hinai-jidori chicken broth, without any chemical seasonings. Please enjoy this exquisite combination.
Goto-seimen Champon
Next, we introduce Champon, a dish that can be called the soul food of Nagasaki Prefecture in Kyushu. Interestingly, there are no souvenir noodles from famous restaurants that offer Champon, meaning the only way to enjoy these flavors is by visiting the actual restaurants. However, Goto Seimen, a local noodle maker established in 1948, produces noodles for these famous shops, and we bring you this original Champon. The ramen and champon noodles are aged for 60 minutes at low temperatures and slowly dried with cold air. This gives the noodles a smooth texture and enhances their swallowability. Although this method takes more time than hot air drying, the focus is on quality rather than efficiency, ensuring the finest taste is preserved.
The "Kara-aku," a special ingredient containing carbonates, is not just regular kansui (alkaline water). It is made by only two companies in Nagasaki Prefecture, and the process is passed down in secret from generation to generation. Without this "Kara-aku," it is impossible to call a dish “authentic Champon.” It is an essential ingredient in making traditional champon noodles and fried noodles.
Toppings for Each Ramen
- Nikaido-Seimenjo Syoyu 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.
- Goto-seimen Champon
- Menma (Bamboo Shoots): Take out the required amount from the pouch. Store the remaining in the refrigerator after opening.
- Dried vegetable: It is sensitive to moisture, so use it up after opening.
- Wood ear mushrooms: It is sensitive to moisture, so use it up after opening.
- Sweet corn: Take out the required amount from the pouch. Store the remaining in the refrigerator after opening.
- Kamaboko (fish cake): 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
- Nikaido-Seimenjo Syoyu Ramen
- Bring a large pot of water to a boil and cook the noodles for about 3 minutes (adjust according to your preferred firmness).
- Dilute the soup with about 270 ml of hot water.
- Drain the noodles in a colander, shake off the excess water, and place them into the soup.
- Top with menma and nori as desired, and enjoy.
- Goto-seimen Champon
- Bring a large pot of water to a boil and cook the noodles for 3–4 minutes (adjust according to your preferred firmness).
- In a separate pot, bring 350 ml of water to a boil and dissolve the soup base.
- Soak the wood ear mushrooms and dry vegetables in water or hot water for a few minutes beforehand. Also, cut the kamaboko into bite-sized pieces for easier cooking.
- In a frying pan, heat lard or oil and stir-fry the vegetables, wood ear mushrooms, sweet corn, and kamaboko.
- Once the ingredients are adequately stir-fried, add the soup from the pot to the pan, and then add the cooked noodles. Simmer for another 2 minutes.
- Transfer to a bowl and enjoy.
