Authentic Japanese ramen is simple in its presentation and extremely complex in its preparation. The main components in a great bowl of ramen are the noodles as well as the broth or soup.
Tonkotsu (pork soup) silky texture is derived from collagen that is rendered from the long slow boiling of the femur joints, neck bones, pork hocks and many other ingredients. Our pork soup is prepared for as long as fifty hours using fresh vegetables, organic miso, kombu seaweed and many other seasonings.
Torigara or chicken carcass soup is a classic Japanese soup using chicken carcasses, chicken feet and kombu seaweed. Tori Gara slow cooked for many hours and is accompanied by roasted chicken, ramen noodles, dikon radish sprouts, bamboo, bitter greens, and green onions.
Shrimp soups use both dried and fresh shrimp with heads still attached and prepared for up to ten hours to render the intense flavor. The natural fats and oils from the heads are what give our shrimp soup its delicious aroma and flavor. Sometimes we add Japanese curry which is much milder and more aromatic than Thai or Indian curry. With the addition of Japanese curry, shrimp ramen comes alive.
Dashi is a cornerstone of Japanese cuisine. The basic Dashi soup is derived from Kombu or seaweed, and Katsuobushi (dried bonito fish shavings). The two ingredients come together to create Umami which is a savory flavor featured in many Japanese dishes. The Kombu is steeped in hot water for various time spans depending on the intensity of the flavor. Next, the Katsuobushi is added and either boiled further or gently dropped in. Then it’s quickly removed. From this simple preparation many different dishes and other soups can be made.
Our presentation is simple yet highly refined. Fresh, homemade ramen noddles are added to a steaming bowl of the selected soup. Chicken, pork, shrimp, or tofu are added with fresh ingredients like Menma or bamboo, a sweet tofu called inari, daikon radish sprouts, shitaki mushroom and diced chives. Each Ramen soup will have a distinct set of added ingredients that perfectly compliment the flavors of the broth.
Fresh Ramen noodles are used with all of our soups. However, fresh udon or wheat free, mung bean noodles can be substituted.