Special stock pots boil out chicken bones from Japan.From this, a crystal clear light soup flows.
Whatever your tastes may be,it is here that one may add a meat paste to the soup.
Here it is. The delicious light soup without any additives.
The roast pork used in every restaurant is selected from high quality streaky pork. The pork is cut by hand and the tendon in it is abandoned. Then it is scalded in boiling water to remove the meat flavor and redundant grease. After that, the pork is steeped in the specially-made sauce for a whole day. Here comes the juicy roast pork which will melt instantly in your mouth.
Another product that we are so proud of is the runny egg which is praised as “half cooked but with all the taste”.
Charcoal burning eggs from Satsuma Peninsula are steeped in the specially-made sauce. The running egg wash from the half-boiled eggs is perfectly mixed with the ramen soup.
The soup is boiled with soybean sauce, pork and many kinds of vegetables such as garlic, onion, ginger and white pepper. Vegetable oil and chicken oil are also added in the soup to make it tasty and healthy.
The straight fine noodle which is best matched with chicken bone soup and ox bone soup is made from multiple kinds of wheat flour. After two days’ fermentation, it is very resilient. Noodle with high rate of water is not easy to soften. You will have the resilient ramen until the last strip of it.
The silver white rice which is steamed with charcoal and gas is selected from Blended Rice. Fried rice is made of the selected rice. This is the specially prepared “ramen mate”.
Marr oil, or the Makoto-ya sesame oil, in which garlic is added for three times, can best show the three-level cooking method: special flavor, delicious flavor and bitter taste. This method is developed to give the best eating experience for our customers.