SHIMANE SHIJIMI RAMEN
The soup is made with clams from Lake Shinji(Shinjiko) in Shimane Prefecture, which has the highest clam catch.
The extract of clams from Shinjiko 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 Shinjiko 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.
Product Name: Shijimi Ramen
Ingredients (in descending order by weight):
Noodles:
Wheat flour, wheat gluten, salt ,Modified starch (E1404), alcohol, sorbitol, kansui (potassium carbonate, calcium carbonate,water), calcium from shells ,vegetable oil [edible rapeseed oil], water, acidulants (citric acid, DL-malic acid, water)
Soup Base:
Hydrolyzed vegetable protein (from potato), salt, sugar, shrimp extract [malt syrup, crab extract, shrimp broth (shrimp, water), salt, sugar], seafood extract (from fish of Eso and Guchi — specifically: Eso (Sillago japonica) ,Guchi (Pennahia argentata,)), scallop extract, soy sauce (defatted processed soybeans, alcohol, lactic acid, acetic acid), shijimi (freshwater clam) extract / Seasonings (monosodium glutamate, disodium succinate, disodium 5′-ribonucleotide, disodium guanylate), acidulant (E325), caramel color (Class I)
Allergens: Wheat, soybeans, shrimp, crab
Storage Instructions: Store at room temperature in a cool, dry place away from direct sunlight.
Shelf Life: 200 days
Fish Used (Scientific Name):
Eso = Sillago japonica
Guchi =Pennahia argentata
IZUMO UMAMI RAMEN Shijimi Cram Sio
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.
Product Name: IZUMO UMAMI RAMEN Shijimi Cram Sio
Ingredients
Noodles:Wheat flour (produced in Japan), wheat protein, salt / modified starch, alcohol, sorbitol, kansui (alkaline solution), vegetable oil, shell calcium, acidulant(Contains wheat and soybean)
Soup:Hydrolyzed protein (produced in Japan), salt, sugar, shrimp extract (reduced starch syrup, crab extract, shrimp broth, salt, sugar, others), seafood extract, scallop extract, soy sauce, shijimi clam extract / seasoning (amino acids), acidulant, caramel color(Contains wheat, soybean, crab, and shrimp)
Storage Instructions: Store at room temperature in a cool, dry place away from direct sunlight.
Shelf Life: 200 days
■Contents: 1x 110 noodles, 1x 36g soup
■Size: 160 x 230 x 45 mm
Fish Used (Scientific Name):
Eso = Sillago japonica
Guchi =Pennahia argentata
IZUMO UMAMI RAMEN Mackerel Shoyu
A soy sauce ramen inspired by the food culture of Izumo, Shimane, featuring the rich umami of mackerel.
The soup is carefully extracted from fish bones and blended with kelp and dried fish flavors, creating a light yet deeply satisfying taste.
No meat-based extracts are used, making it suitable for diverse dietary needs and global markets.
Product Name: IZUMO UMAMI RAMEN Mackerel Shoyu
IIngredients
Noodles:Wheat flour (produced in Japan), wheat protein, salt / modified starch, alcohol, sorbitol, kansui (alkaline solution), vegetable oil, shell calcium, acidulant(Contains wheat and soybean)
Soup:Fish bone broth (mackerel) (produced in Japan), soy sauce, hydrolyzed protein, salt, vegetable oil, dried fish extract, sugar, kelp extract, black pepper, ginger powder / seasoning (amino acids), alcohol, caramel color, thickener (xanthan gum)(Contains wheat, mackerel, and soybean)
Storage Instructions: Store at room temperature in a cool, dry place away from direct sunlight.
Shelf Life: 200 days
■Contents: 2 x 110 noodles, 1 x 37g soup
■Size: 160 x 230 x 45 mm
IZUMO UMAMI RAMEN Crab Miso
A premium miso ramen featuring the rich and savory flavor of crab, developed as part of the Izumo brand.
The deep umami of crab miso combined with the richness of miso creates a satisfying and indulgent bowl. No meat-based extracts are used, making it suitable for a wide range of global markets.
Product Name: IZUMO UMAMI RAMEN Crab Miso
Ingredients
Noodles:Wheat flour (produced in Japan), wheat protein, salt / modified starch, alcohol, sorbitol, kansui (alkaline solution), vegetable oil, shell calcium, acidulant(Contains wheat and soybean)
Soup:Miso (produced in Japan), crab miso extract, salt, sugar, vegetable oil, spices / seasoning (amino acids), alcohol, color (caramel), thickener (xanthan gum)(Contains crab and soybean)
Storage Instructions: Store at room temperature in a cool, dry place away from direct sunlight.
Shelf Life: 200 days
■Contents: 1 x 110 noodles, 1 x 47g soup
■Size: 160 x 230 x 45 mm
Shinjiko Shijimi Ramen ※Contains clams with shells (retort sterilized)
■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): 200 days
■ Specific ingredients: wheat, shrimp, crab
Ingredients
We use clams from Shinjiko in Shimane Prefecture, which has the highest clam catch volume. (Shinjiko straddles Matsue City and Izumo City.) The clams from Shinjiko burrow deep into the soil at the bottom of the lake to store nutrients in order to survive the winter. Shinjiko 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 Shinjiko 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 Shinjiko, 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
