Limited Ramen 2015
We created a chocolate ramen!
The noodles were made by soy milk.
The soup is made with white chocolate, miso sauce,
and veggie broth.
As for the toppings, we decorated it with yuzu mousse, cashew nuts,
white chocolate sauce, and balsamic sauce.
We believe you will not get bored of the taste until the very end,
as it is not overly sweet!
This time, we created this ramen with an image of the beginning of Spring.
As for the noodles, we use sakura noodle which is made with rape blossoms salt.
For Soup, we found a hint from a French cooking method “fumet de poisson”,
and we mix the soy milk and tomato with the soup to create a sakura colour.
As for the toppings, we put in sea bream sashimi.
For change of taste, you could melt the whip cream,
and spread the lemon’s sourness.
This is a collaboration of Takumen x salt＆mushroom!
Within the Miyazaki beef,
Osaki uses even a lot more Osaki beef!
We provide roast beef, beef tendon, cooked beef belly as toppings.
※salt＆mushroom is from the old 2nd store.
We use broth made from kombu and shiitake mushrooms,
and the soup taken from potherbs as base,
then add tomatoes and coconut milk, and mix with several spices,
in order to create a spicy curry soup.
For the noodles, we use rice flour noodle that is additive-free and
not agrichemical which was made by Mihara from Shimane.
For noodles we use Watanabe’s special made noodles mixed with spices.
As for the soup, we use the broth made from bonito, mackerel, and kombu,
and blend it in soy milk to create mild curry soup.
For toppings, there are deep fried rice cakes, cow parsley, tandoori pork,
pickled vegetables in soy sauce, egg yolk if preferred, and fish powder,
so please enjoy having a taste change.
This is the “Little spicy! Bang Bang Chicken Noodle”
mixed with sesame sauce with soy milk, as well as homemade chili oil.
This is a perfect bowl of noodles for summer,
so please feel free to try it.
The soup is made with 5 types of kinoko which are:
mushroom, shiitake mushrooms,
elingi mushrooms, shimeji mushrooms, maitake mushrooms.
For toppings, we have soybean meat, sauteed zucchini,
as well as other fresh vegetables!
Please try this new taste of tsukesoba!
For this year’s Koikeya x Wapo Collaboration Plan,
SORANOIRO has created the『SORA Zaru Mucho』!
With chili oil and karamucho powder, it will add to the spiciness!
Please enjoy the chilly, spicy zaru Chinese noodle!!
We mixed the dried squids to make the salted sauce,
and mix it with the Ibuki dried small sardines and cold soup.
It gives an extra kick with squid oil and powder.
The main is the noodle this time!
We cut the noodles made from domestic stone grind wheat into the thickness like udons.
Please kindly bite into the noodles and try the taste of the wheat.
With the image of the Italian pasta peperoncino,
If you mix your preferred sudachi mousse into this mazesoba,
the deliciousness will definitely blow you away.
The menus from the main store,
is very SORANOIRO-styled,
so we provide vegan menus that even vegetarians will be able to try.
Please enjoy the fizzy soup made from sparkling water with sudachi fruit juice.
It is healthy as there are a lot of green vegetables inside!
Taking the liquid from sea bream and kombu,
and cook it at low temperature
in order to make a soup that you will be able to drink till the very last drop.
Red sea bream sashimi, smoked salmon, Indian spinach,
radish sprouts, and white parts of green onions are simply used too.
We will provide miso soba for you this year.
Mackerel oil and miso sauce will also be add to the thin and wide udon noodles.
For toppings, we take care of the bones of the mackerel pike,
so you will be able to eat it as a whole,
then simply mix with garland chrysanthemum, shredded raddish,
We can also make a soup out of the mackerel broth at the end.
Please enjoy this bowl full of mackerels.
We do not use any animal products,
so this is a gentle bowl of noodles that vegetarians may eat freely.
For toppings, we use fried karaage from soybean meat, pickled carrots,
yellow paprika, and croutons.
This is a bowl of noodles that you would not be able to imagine it as vegan.
We make the soup with dried flying fish, and dried shiitake mushrooms…etc.
and it is definitely a light bowl of soup.
We use thin and straight noodles.
We also prepare two types of wontons using mushrooms,
as well as chicken chashu, and wasabi greens, and yuzu…etc.
We have completed this limited ramen
by trying it out from「Cross Road」!!
The noodles are made from white pepper,
and it gave a glutinous texture.
It is fully covered in the colour of white,
with white shimeji mushrooms, white mushrooms,
enoki mushrooms, white maitake mushrooms,
fine-grained tofu, and rice-flour dumplings…etc
Soki soba 2015, is made from the homage of Kibai Soba Toraya,
which is located in Naha City.
You will be able to try the thickening soki,
which is made by mixing the bonito soup with firm noodles.