
Ramen
Ramen are very popular noodles in Japan. They are generally eaten fresh. The region of Fukuoka is very famous for its mobile stalls along the streets where everyone can come and eat on the go. For the proposed Igarashi Seimen range, the preparation is simple: pour the ramen into 550ml of boiling water and cook for 5 minutes. Then add the contents of the bag of dehydrated broth taking care to dilute it well while stirring. Remove from heat and let stand 2 minutes and enjoy !
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Sômen
<p>Sômen have traditionally come from western Japan since the eighth century. They have made the reputation of Kansai, Nagasaki (Shimabara), the island of Shodoshima… Indeed, these regions concentrate areas of wheat cultivation. Sômen are fine <a href="https://www.nishikidori.com/en/56-noodles">noodles</a> eaten generally cold in the summer because they are refreshing. Their manufacture is complex, manual for the best. The fi ner are the sômen, the more expensive and rare they are. Their cooking is very fast, rarely more than one to two minutes in boiling water. Rinse with iced water is necessary to stop cooking. To enjoy them, you can dip them in a simple tsuyu: soy sauce, japanese leek, grated ginger, wasabi, some dashi broth with katsuobushi. Outside of the summer, the sômen are often consumed hot.</p> -
Udon
<p>Udon are traditional Japanese <a href="https://www.nishikidori.com/en/56-noodles">noodles</a>, usually thick, made from wheat fl our and often eaten with dashi broth (traditional Japanese broth made from kombu and often flavored with dried bonito katsuobushi). Depending on the region, the method of manufacture and the cooking technique, as well as the fillings, may vary. But the udon themselves have a very simple taste. Although often consumed at home, they are also served in family or specialty restaurants. They are nevertheless one of the most consumed Japanese dishes in Japan. They are generally eaten cold in summer and warm in winter. The tsuyu broths or sauces that accompany them for tasting are just as important.</p> -
Soba
<p>Soba, traditional Japanese <a href="https://www.nishikidori.com/en/56-noodles">noodles</a>, made with buckwheat, have cult status in Japan. Soba, traditional Japanese noodles made of wheat and buckwheat have cult status in Japan. They are usually eaten cold in the summer and hot in the winter. The accompanying tsuyu broths or sauces are equally important.</p> -
Hiyamugi
<p>It is said that the origin of "hiyamugi" is "kiri (cut) mugi (wheat), which appeared during the time of Muromachi (1336 and 1573, time of" reign "of the Ashikaga shoguns). These <a href="https://www.nishikidori.com/en/56-noodles">noodles</a> were called "kirimugi" because they were made by cutting the udon into thin strips. When these noodles were boiled and eaten as they are, hot they were called "Atsumugi" (hot wheat), and cold they took the name "Hiyamugi" (cold wheat).</p>
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Menma bamboo strips for ramen
- In stock
From €4.00Memna bamboo strips for ramen
Slightly sweet and salty menma are made from bamboo shoots cooked and simmered in soy sauce, water and sugar.
They are an essential garnish for soups, especially ramen, on which they are ubiquitous in Japanese cuisine. -
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Instant Kitakata soy sauce ramen
- In stock
From €2.95Instant Kitakata soy sauce ramen
These ramen are not distinguished by clear, fresh aromas and flavors, with a delicious taste of soy sauce, wonderfully combined with the texture of thick, sticky noodles.
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Instant Tokyo soy sauce ramen
- In stock
From €2.95Instant Tokyo soy sauce ramen
These Tokyo soy sauce nostalgic ramen are characterized by a sustained scent of soy soy sauce and tasty vegetables.
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Vegan ramen and vegetable broth
- In stock
From €5.30Vegan ramen and vegetable broth
Ramen with traditional flavors, without any animal protein and without any flavor enhancer.
Ramen are inseparable from Japanese culinary culture. It is a noodle dish served in a broth made from meats and bones (pork, chicken, beef ...) or fish, or seafood, or vegetables then deliciously seasoned with miso or soy sauce, or soy wort, or even sake kasu (sake lees). -
Instant Hakata Tonkotsu ramen
- In stock
From €2.95Instant Hakata Tonkotsu ramen
These fluffy Tonkotsu ramen have a rich scent of soy soy sauce and garlic, and a delicately enhanced taste of a fine scented oil note. These ramen offer a lot of roundness and the flavors are rich.
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Vegan ramen and soy sauce broth
- In stock
From €5.30Vegan ramen and soy sauce broth
Ramen with traditional flavors, without any animal protein and without any flavor enhancer.
Ramen are inseparable from Japanese culinary culture. It is a noodle dish served in a broth made from meats and bones (pork, chicken, beef ...) or fish, or seafood, or vegetables then deliciously seasoned with miso or soy sauce, or soy wort, or even sake kasu (sake lees). -
Vegan ramen and miso broth
- Available soon
From €5.30Vegan ramen and miso broth
Ramen with traditional flavors, without any animal protein and without any flavor enhancer.
Ramen are inseparable from Japanese culinary culture. It is a noodle dish served in a broth made from meats and bones (pork, chicken, beef ...) or fish, or seafood, or vegetables then deliciously seasoned with miso or soy sauce, or soy wort, or even sake kasu (sake lees). -
Vegan ramen and yuzu broth
- In stock
From €5.30Vegan ramen and yuzu broth
Ramen with traditional flavors, without any animal protein and without any flavor enhancer.
Ramen are inseparable from Japanese culinary culture. It is a noodle dish served in a broth made from meats and bones (pork, chicken, beef ...) or fish, or seafood, or vegetables then deliciously seasoned with miso or soy sauce, or soy wort, or even sake kasu (sake lees). -
Instant Sapporo miso ramen
- In stock
From €2.95Instant Sapporo miso ramen
The rich scent of miso and the pronounced taste of miso are perfectly diffused in the ramen.
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