ABOUT NOODLE
Basic materials, only the flour, potato flour brine (potato powder).
Flour, you are using the flour of the nature of the middle of ramen and udon because I want out of a sense of the hips and sticky.
By using the powder of potatoes produced in Hokkaido, but the Innovation vine out the throat.
Eggs, buckwheat flour, so do not use, you can enjoy the peace of mind even more allergic to eggs, of buckwheat allergy.
Additives because you are not using, and finished in natural flavor of homemade wheat noodles can be felt.
Original enjoy homemade noodles healthy eating for children with confidence.
Noodle is a creature.
Must be changed slightly depending on the formulation (temperature, humidity) daily weather.
But noodles are great fun to make. Having made it more fun when delicious. This is the best part of artisan ramen! !
ABOUT SOUP
Chinese noodles for the soup of that offer Chinese noodles with Shirakabe Aoi and Tsurumai Ikkokuya
Has taken a large amount of broth with the onion.
Soup of the shop is not “make sense” Soup, soup aged 2 to 3 days, while we make shirttail as eel sauce,
Sense is not. “To foster the soup”, exactly. Every day, over the fire many times, by placing your hands,
Be honest, flavor, flavor is coming out. Make yourself even though (even though it brought up) I wonder.
There is sweetness of vegetables, but not salty dark color, there is a deep soup. Soup of the one and only not anywhere.
Therefore have time-consuming soup such labor, so there is no way to mass.
A commitment1
Superimposed in a multilayered material, which has become the mainstream in many ramen shops now, rather than by a thick soup, carefully selecting the material,
Soup is not going out the characteristics of the material. Rather than a soup of addition, subtraction soup is not exactly.
A commitment2
The idea of soup in a noodle shop usually, as a pillar of dashi,
I turned to, shop, and this idea is the exact opposite, as a pillar sweet flavor of vegetables, vegetable has, to increase the depth or richness,
Has been kept to a quantity of input does not protrude about animal system, the system seafood. So, it becomes a soup (onion) vegetables unique.
A commitment3
It has become a mainstream industry in the flow of current, the system is well used form of seafood, and animal systems while out on the front combined with direct flavor of seafood, the flavor, the question seafood and pork bone soup so-called double is broken. Recently, also seen many shops that section to a powder system, directly into bowl. Because it is a thing to cherish the flavor of seafood, can be seen also many small shop warm in the pot, such as when the offer, provided by the state of fresh soup. In addition, the shop is, and this is the opposite it is the idea at all, basically concatenating soup, broth and seasonings in advance in accordance with, such as soy sauce, but lay to some extent. Is, we provide a step by lay on its side, eliminating the corners of the soup, you will be mellow, deep came out to some extent.
(. Is the same principle turned round on the second day of curry or stew, and it increases depth)
Actually, it have a color is dark soup, onion soup color is not aged as well as the color of soy sauce.
So, we provide a flavor of seafood soup, not the state has been projected, all flavors, flavor is joined to.
For soup of noodles put that offer in Motoyama 55 and Fujiyama 55
A blue Ya moment, but taking the soup to be widely accepted until the elderly to five children at Sachi was relatively well to take a soup called “fish bone pig rich” you are now in fashion in the 55-Wonsan 55 Fujiyama you.
Dense and become addicted. Such is the soup.
A commitment1
Takes two days to finish the soup round.
Day 1, increase cook over high heat pounding super center animal-based material.
On the second day, cook over high heat and add the additional material of animal system, is completed flavored taste-section such as vegetables and dried bonito flavor Saba section in the finish.
A commitment2
Cook about nail into the material can not enter the pot Zundo, thick soup. Material preparation is required is a large amount to take soup, easy to cook over high heat for ultra-burnt Moreover, the always meticulously, take as much as the finished soup thickens, very high concentrations, which impressed is (laughs)
A commitment3
Animal system because it does not lose the broth concentration is high, the firm has asked them to carefully selected seafood soup, you have to finish some of the addictive nature of Japanese favorite soup.
Soup can enjoy the flavor of seafood come Gattsun direct flavor of dashi animal system.
ABOUT NOODLE
拉面的面和汤是最重要的。
本店使用的非常粗的面是自己制作的，因为不使用防腐剂，保湿剂等添加物所以面只能保持2天。
面的材料是用小卖粉，碱水,土豆粉做成的，每天早上在制面室竭尽全力制作成的。
因为想制作出弹性和持久性的面，所以使用了居于拉面和乌冬面之间性质的小麦粉。
因为使用了北海道产的土豆粉，所以可以制作出非常滑溜的面。
因为不使用鸡蛋和面粉，所以对鸡蛋和面粉过敏的顾客也可以放心食用。
因为不使用任何添加剂，所以可以感受到小麦的天然的味道。
小孩也可以放心食用这独特健康的自制面。
因为面也是有生命的，所以要根据每天的天气/气温、湿度/必须进行微妙的调配。
明确的说这是职场人的工作。制作出好吃的面技术是很重要的。
做面是非常快乐的，如果亲手制作出好吃的面会更加快乐，这是拉面工作人员的乐趣。
ABOUT SOUP
关于汤
清淡的中华面的最大特点是，使用大量的圆葱取出的汤汁。我们把它称做超熟圆葱汤。
本店的汤是需要2到天练制而成，因为是持续练成的，不是做汤的感觉，而是在培育汤。
因为每天要频繁的点火，对汤倾注了感情，所以制作出了无法用言语表达的浓厚的味道，
无论是制作也好还是培育也好都觉的不可思议。有蔬菜的味道，颜色很浓但却不辣，是很
有味道的独一无二的汤，以上所说的就是本店清淡中华面的特点。
关于浓味面的汤
清淡中华面汤制作标准是老少皆宜被广乏喜爱的，而味浓面的汤是提供给喜爱着现在流行的
味浓猪骨鱼类的年轻人们，大家一定会非常喜欢这样的汤。
味浓面的汤制作完要完全花费2天的时间，圆形深底锅完全装满汤的原料，因为用超强火所以很
容易糊，要十分细心的注意，直到制作出呈黏稠状饿汤，味道十分浓，十分让人感动。
这样浓度高动物系汤底直所以不会输，也是因为严格选择鱼类材料的效果。世界中受到大众喜爱
的高浓度汤就是这样完成的。
能够淋漓尽致的展现出鱼类本身的风味、动物类汁的美味的汤。