Shijimi Ramen
The soup is made with clams from Lake Shinji in Shimane Prefecture, which has the highest clam catch.
The extract of clams from Lake Shinji is also added to Hokkaido scallop and shrimp extract, so you can enjoy the rich flavor of seafood while still having a refreshing taste. The clams from Lake Shinji that are included as ingredients are rich in nutrients because they burrow deep into the soil at the bottom of the lake to store nutrients.
The clams floating in the soup and the extracts from the ingredients combine to add depth to the flavor.
The simple yet rich clam soup goes perfectly with butter and vegetables.
■Contents: 2 x 110 noodles, 2 x 36g soup, 2 x 20g clams
■Size: 160 x 230 x 45 mm
■Best before date (from date of manufacture): 90 days
■ Specific ingredients: wheat, shrimp, crab
Ingredients
We use clams from Lake Shinji in Shimane Prefecture, which has the highest clam catch volume. (Lake Shinji straddles Matsue City and Izumo City.) The clams from Lake Shinji burrow deep into the soil at the bottom of the lake to store nutrients in order to survive the winter. Lake Shinji is a deep lake, so it is an environment where many clams can store nutrients.
The salinity and oxygen concentration change with the ebb and flow of the tides, resulting in areas of water with a lack of oxygen. Living in this natural environment, the Shijimi clams are tasty and rich in nutrients. The Shijimi clams of Lake Shinji are famous nationwide, accounting for more than 40% of the national catch.
soup
This salt ramen has a refreshing taste while still allowing you to fully enjoy the umami of seafood. In addition to Shijimi clam extract from Lake Shinji, it also uses Hokkaido scallop and shrimp extract, allowing you to enjoy the strong umami of seafood.
Homemade noodles
After much research, the noodles are made in-house in pursuit of a chewy texture, luster, and smooth texture. They use medium-thick, curly noodles that go perfectly with the soup.
flour
We selected the best flour for the type of noodles we wanted to make.
The flour used is “Menyuki”, which is rich in gluten, giving it a chewy texture and firmness.
Noodle making
The most important part of the noodle making process is the amount of water used to knead the flour. The amount of water makes the dough hard or soft, and the temperature and humidity also affect the finished product. Depending on the season and the weather of the day, the line staff fine-tunes the amount of water used based on numerical values and experience to produce noodles of consistent quality. Allowing the noodles to mature for 1-2 days brings out the flavor, aroma, and texture of the noodles.
Izumo Soba Jyuwari
This is a smooth and flavorful Jyuwari Soba made with 100% buckwheat flour, crafted using our unique method without any binding agents.
Unadulterated soba, made without any binding agents, allows one to fully savor the original flavor of buckwheat, characterized by its slightly grainy texture and chewy consistency.
The taste and aroma of soba gently spread throughout the mouth, reaching deep into the nasal passages, offering a delicate yet profound flavor experience.
While Soba’s delicate flavor may not be overpowering, to truly appreciate the depth of buckwheat’s flavor, one could argue that unadulterated soba is the ideal choice.
■Contents: 2 x 100 noodles, 2 x 30g soup
■Size: 200 x 120 x 50 mm
■Best before date (from date of manufacture): 120 days
