Shijimi Ramen
Lake Shinji Shijimi Ramen is a dish that offers the rich flavors of Japan’s natural environment. The soup of this ramen is made from Shijimi clam grown in Lake Shinji. Lake Shinji is a brackish lake where seawater and freshwater mix, and this unique environment gives the Shijimi a rich flavor. Lake Shinji clams from Lake Shinji are approximately 15 to 20 millimeters in size, thick-fleshed, and rich in flavor, and are highly prized throughout Japan for their delicious taste.
Furthermore, Lake Shinji is the region with the largest catch of Shijimi in Japan, and the Shijimi dive deep into the bottom of the lake to survive the winter and grow rich in nutrients. Changes in salinity and oxygen levels caused by the tides make the Shijimi highly nutritious and flavorful. In fact, Lake Shinji clams from Lake Shinji account for more than 40% of the total catch in Japan.
In addition to Shijimi clam extract from Lake Shinji, this ramen uses Hokkaido scallop and shrimp extracts to further enhance the seafood flavor. The noodles are homemade after repeated research to achieve a firm, glossy, and smooth texture. The noodles are thin and wavy, and they are very well mixed with the broth. In addition, the best flour for Shijimi soup, “Men-Yu-Ki”, is used, which is rich in gluten, allowing the noodles to enjoy a firm and firm texture.
In the noodle-making process, the amount of water used to knead the flour is most important. Since the hardness of the dough varies depending on temperature and humidity, the line supervisors use numerical values and experience to make fine adjustments in the amount of water to produce noodles of consistent quality. In addition, the flavor, aroma, and texture of the noodles are brought out by giving them a maturation period of one to two days. This ramen is a healthy and flavorful combination of Japanese nature and craftsmanship.
Izumo Soba (buckwheat noodle)
Izumo Soba is a special type of buckwheat noodle that boasts of its tradition and flavor as one of Japan’s three best buckwheat noodles. Izumo Soba is made using the “Hikigurumi-” process, in which the buckwheat is ground from the hull, and this process preserves the rich flavor and high nutritional value of the original buckwheat. This buckwheat flour is rich in vitamins B1 and B2, polyphenols (rutin), and other healthful ingredients, making it ideal for health-conscious consumers. Izumo Soba is also a symbol of traditional Japanese food culture and has deep cultural value, as it is enjoyed throughout Japan as New Year’s soba.
※“Hikigurumi” means to grind all the buckwheat from the center of the buckwheat to the sweet skin (from the first to the third grit).
Izumo Soba is made by milling the whole buckwheat seeds from the first to the third grind, which is close to the outer skin of the buckwheat, to produce highly aromatic soba. Of all the buckwheat seeds, the ama-bark (No. 3 flour) contains the most protein, which is used to make the noodles, giving them a “firm” and “chewy” texture.
Founded in 1950, Nakataka Co., Ltd. is a manufacturer that has enhanced the brand value of this local specialty. The company’s Izumo soba is differentiated from competing products by the unique flavor produced by the ground buckwheat process, and is particularly popular as a product that emphasizes Japan’s regional characteristics and traditions. This healthy and flavorful Izumo Soba is a valuable part of the Japanese food culture experience for consumers around the world.
