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NATURAL RAMEN NOODLES WITH SOY SAUCE BROTH (神名乾燥ラーメン)
Prefecture: Kanagawa Producer: Kaneko Seimen Ingredients: Noodles: wheat flour, kansui (alkaline salt), saltBroth: salt, sugar, pork extract powder, fermented extract, lactose, onion powder, bonito powder, ginger powder, and black pepper (ingredients include wheat and soy) Size:200g noodle / 10g broth
Ramen has become one of Japan’s most well-known dishes with ramen shops found all over the country. Each ramen-ya has its own special variation based on the local ingredients and the consistency of the noodles.
Ramen noodles are made by mixing wheat and salt withkansui, an alkaline salt which gives ramen its distinct yellow color while increasing its elasticity and firmness to produce a noodle that doesn’t get soggy when soaked in a hot broth.
However, almost all ramen noodles in Japan are made using chemically synthesized kansui. Kaneko Seimen, the producer behind these high-quality noodles, uses naturally occurring kansui which is so rare that it is sourced from a saltwater lake in Inner Mongolia. With a commitment to traceability, they use only top quality raw ingredients and control everything in-house from milling to final production.
How to prepare: Add 100g of noodles to boiling water for 4-5 mins. Drain well and add to a large bowl of the soup package mixed with 300ml of hot water. Top with a sliced boiled egg, sliced grilled pork and thinly sliced green onions.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
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