Ramen soup is traditionally made of two components: a broth using seaweed, dried mushrooms, fish, or meat, and a pungently salty flavouring, like miso or soy sauce. It doesn't take much time to cook, the ingredients are the same as the ramen provided at our restaurant, and we have made various efforts to make it as close as possible to the quality of the restaurant, so please try it at home.

There are many different styles of ramen and the type of broth and toppings used vary depending on the region of Japan; There are 3 main flavours of ramen soup: Shio (salt), Shoyu (soy sauce), and Miso. Shio ramen is often very light but quite salty. Shoyu is soy sauce based, often combined with other seasonings such as chilli oil, sake, minced ginger etc. The seasonings, that other distinctive feature of the ramen, are likewise complex. But in a way, freezing simplifies the team's goal. It would be a great pleasure if you could feel not only the taste but also our idea of ​​making a better change in society through frozen ramen. Mazemen ramen - Ramen without broth is called mazemen. Mazemen is a dry ramen dish that is typically served with a sauce. Since there is no broth, the noodles tend to be higher quality and the main feature of the dish. The sauce can then be anything from a simple soy sauce to a more complex mixture of flavours.A noodle is a delicate thing. Shinji Sasaki would be the first to tell you. Too porous, and it will get soggy. Too dense, and it won't cook evenly. Behind all the noodles you toss into a boiling pot of water, there's probably a team of food scientists like him, employed by the manufacturer to calculate the precise ingredients and chemistry required to achieve the desired effect. Add the noodles to a large pot of boiling water and simmer for maximum 1 minute. Avoid overcooking as it will affect the texture. In instant ramen, some of that depth is lost because when the seasonings are dried, aromatic components can become volatile and float away. Frozen is a different story, however. More of what's lovely about a fresh restaurant ramen broth survives, Sasaki says, because freezing does not lead to the same disruptions. Once the whole mixture has melted to a certain degree, remove the chashu. When the ramen is ready, top with the chashu and enjoy. It will taste even better.全体がある程度溶けたらチャーシューを取り出し、ラーメンが出来上がってから盛り付けるとさらに美味しくお召し上がりいただけます。 Covering with a lid helps to dissolve the whole mixture and prevents the soup from reducing.蓋をすると全体が溶けやすくなりスープの減少を防ぎます。

For ideal cooking, a pot 6.5-7.5 inches (17-19cm) in diameter is suitable. Larger sizes will reduce the soup before the entire product melts.使用する鍋の大きさは、直径6.5-7.5インチ（17cm-19cm）サイズが適しています。これより大きいサイズは、商品全体が溶ける前にスープが減ってしまいます。

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Tonkutso ramen – M ade with a pork bone broth that is simmered for hours until it becomes rich and creamy. Open the bag, put the frozen ramen in the pot, heat on high and cover with a lid for about 7 mins!(Heat on medium if cooking without a lid) Frozen ramen is a new type of ramen that has been developed as a result of our desire to have everyone enjoy delicious ramen even under the severe conditions of COVID-19. After all the toppings have softened and the noodles are loosened, let it simmer for another minutes and turn off the heat.Ready to eat! ENJOY!!