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Noodle Knowledge
Mar 22, 2023 - 6 min read
Introducing Komiabura : Chiyu (Chicken Fat), Mayu (Black Garlic Oil), Rayu (Chili oil) – the defining flavor in ramen.
Hello to ramen fans all over the country! We hope you’re having a wonderful ramen life. Today, we would like to introduce komiabura (香味油), which is Japanese for “flavoring oil.” It’s not an exaggeration that this ingredient is the determining
Feb 22, 2023 - 2 min read
Let’s Ask the Chef About Ramen! PART 4 :WHAT ARE THE NOODLE CUTTER NUMBERS?
In this blog we will be discussing the part 4 of the “Ask the Chef About Ramen” series! We will explain the standard number “cutting blade number” when handling noodles. Depending on the thickness of the noodles, the noodles are
Feb 10, 2023 - 3 min read
Let’s Ask the Chef About Ramen! Part 3 : What is Kansui, the special ingredient that determines the noodle’s firmness? Vol.2
This staff blog is part 3 of the Ask The Chef series, which we will be continue to focus on kansui, the special ingredient that is essential for making ramen noodles. On the previous blog, we covered how kansui affects
Jan 20, 2023 - 8 min read
THE SECRET TO UMAMI IS IN THE DASHI! LOOKING INTO DASHI IN RAMEN.
Dear ramen fans across the country, how are you holding up during this cold winter weather? This season can make outdoor excursions seem like a chore, but it’s precisely this kind of weather that adds some extra flavor to a
Jan 10, 2023 - 3 min read
Let’s Ask the Chef About Ramen! Part 2 : What is Kansui, the special ingredient that determines the noodle’s firmness?
This staff blog is the part 2 of the “Ramen Chef Explains!” series, which Keizo Shimamoto explains how noodles are made. Together with the third part, we will introduce the depth of noodle making in two sections. Keizo Shimamoto Inventor