Limited Ramen 2013
The first limited menu in 2013,
was a black noodle with black soup made with dried sardines.
For the sauce, we used Shodoshima’s Takesan soy sauce from Sekigahara and Sekigahara Tamari.
As for the soup, we used fried dried sardines and kombu
which is from Kujuukurihama at 3000 yen/kg.
For toppings, we use domestic chicken thighs for kakuni,
thick bamboo shoots, unprocessed nori from Sanriku,
and marinated eggs from Sekigahara Tamari.
The store owner Miyazaki got an inspiration
from an authentic local dish “Bajiru” from Kumamoto.
There are two types of miso sauce,
freshly made from 1 year, or 2 years.
In addition, we also have Kyoto’s Nishikyo white miso,
Kyouou red miso, and Chinese sesame paste.
For the soup, it is a vegetable soup cooked with root vegetables.
As for the toppings, instead of horse motsu,
we mainly use Hokkaido’s horse’s small intestines instead.
We also use snap peas, carrots from Chiba, daikon, burdock,
and cherry tomatoes from Ehime.
This is a limited plan made from a site called “Super Ramen Navi”s.
For noodles, we use thick noodles made from domestic wheat x whole wheat flour.
As for sauce, we made a healthy one from firm tofu x avocado.
We drizzle truffle olive oil on top.
For toppings, we add spring cabbage, rape blossoms raw ham roll,
watercress, snap peas, Sanriku wakame seaweed, and marinated eggs.
For noodles, we add an aromatic curry spice to it.
As for the soup, we put in potatoes, onions, glaced burdock,
and mix them with milk and fresh cream,
to bring out the rich umami flavour.
For oil, we use truffle olive oil.
And toppings, we have roasted shoulder meat cooked in low heat,
waffle potatoes, deep fried burdocks,
green onions, cherry tomatoes from Ehime,
and mashed fresh cream butter.
First produce from SORANOIRO!
We will be making a limited menu for “Stripe Noodles”
which is a ramen store opening on 4/30 in Okinawa!
The third summer limited menu in SORANOIRO
is a cold ramen made from Okinawa ingredients.
For noodles, we mix with sea lettuce,
to capture a unique umami and flavour.
As for the soup, we simply add salted sauce, mirin,
and Japanese broth, as well as green juice for flavour.
For toppings, we use sea grapes directly sent from Okinawa,
raw mozuku, sea lettuce, marinated eggs,
and special soucher-styled chashu!
SORANOIRO’s veggie soba has collaborated with
Japan Vegetable Sommelier Association!
We shred the vegetables with a peeler to imitate the noodles,
and we provide different cooking ways for each vegetables.
We used raw water eggplants, and stir fried the zucchinis,
boiled the carrots, and fried the burdocks.
We also use a little bit of the paprika thin noodles,
which was being used from the veggie soba.
For soup, we used a mild spicy tantan soup popular for ladies,
and instead of yakiniku, we used white maitake mushrooms instead.
We created this Japanese style
based on the dried mackerel pike and soup made with domestic kombu.
For oil, we use the mackerel seasoning oil,
on top of that, we also deep fry the whole mackerel in bread crumbs.
As for the noodles, we use dry noodles that are popular recently.
The toppings will be shimeji mushrooms, shiitake mushrooms, cow parsley,
and red onions. To finish off, try the maitake mushroom rice.
We made the collaboration with Wapokai’s two great men「Nagi」and SORANOIRO
The soup is from Nagi Buta King’s tonkotsu soup.
It became like this after being arranged by Miyazaki.
For noodles, we used SORANOIRO’s Chinese soba noodle.
As for the toppings, we have Autumn’s shimeji mushrooms and chashu,
fried olive oil, onsen tamago, baby leaf, cherry tomatoes from Ehime,
shredded cheese that gives off an Italian appearance and taste,
and expressed it in SORANOIRO style with this tonkotsu ramen!
This year we have the year end Okinawa soba sent directly from Okinawa,
with Yushi tofu and raw mozuku included.
For noodles, we used Strip Noodles’「Yonaha Noodles」
For preference, you may also use Fuchiba, red pickled ginger,
and Kole Goose.
The noodles are special noodles made from Urata’s “Sugano Noodles”.
They are thin noodles mixed with back fat.
For sauce, we blend Kikkoman’s gekiuma soy sauce
with chashu juice.
The sauce sets the deal for the ramen!
For soup, it consists of back fat and pork’s umami.
As for toppings, we have SORANOIRO-like colourful vegetables,
along with ginger sauce on top of it.