02 ・ NOODLE OTAKU ・ FOR RESTAURANTS
A ramen soup base, finished in Japan. In the kitchen you add water.
Something you can taste in one mouthful.
We are working the flavour out with makers in Japan right now.
Kombu-shiitake dashi with a soy kaeshi. The standard bowl.
Miso depth and aroma. A cold-day bowl.
Salt. The dashi shows clearest here.
Ground-sesame tantan, gently spiced.
Yuzu-scented shio. A light finish.
Spicy miso — chilli on top of the ferment.
We are looking at freeze-drying a whole bowl into a single block — noodles and soup together. Put it in a bowl, pour hot water. Nothing to measure, so every bowl comes out the same no matter who makes it.
This is still to be made. No sample exists yet. When there is one, you get it first.
If you want to be on that list, write to hello@otakufoods.com.