Simple toppings such as chashu (roast pork), spring onions and menma (pickled bamboo shoots) adorn this ramen soup. The plain soup has a certain characteristic with a union of flavours from the finest animal ingredients such as pork bones and fish. The medium-thin noodles are slightly curled with less lye water, and are suited to the flavours of the soup. Shoyu (soy sauce) ramen is proving to be the most popular dish with some sort of nostalgic impression among many of the ramen flavours. Huge slices of homemade chashu covering nearly the whole surface are made from the pork shoulder produced in Hokkaido, cooked with much pride and joy.
