Limited Ramen 2018
Won 2nd place during WRGP in 2017.
This ramen was available limited to one day only on New Year’s Day!
Store owner Miyazaki found the “Motobu Beef” from Okinawa,
so he used the beef tendon, cooked it till it’s tender,
then mixed it with miso ramen!
For noodles, he used Okinawa styled noodles,
and for toppings, he used cooked shredded carrots, deep-fried tofu, and konjak.
The popular miso ramen every year at SORANOIRO NIPPON
which is located inside Tokyo Station’s Ramen Street,
is now available in Nagoya!
With lots of Welsh onions piled up in heaps,
it will definitely help you with your appetite.
This year for Cold Chinese Noodles,
we made it with dressing using sweet vinegar and onions!
Please also enjoy the seasonal fruits and mint.
We use rice vermicelli as noodles, and for toppings,
we use wakame seaweed, clams, and different types of herbs.
The soup was made from Amakusadaiou chicken and clams.
This is a shio ramen filled with umami and aroma from herbs.
The bitterness from rape flowers and the texture from bamboo shoots,
along with the umami from clams and the aroma from butter spread all over the bowl!
The raw Sanriku wakame seaweed that signals the beginning of Spring has arrived.
Adding wine vinegar to a light salt-flavoured soup,
really brings it altogether. Please enjoy the change of taste,
by adding a bit of chili oil half-way.
This is a collaboration with the famous store in Kitasenju “Beef Bone Ramen Matador”,
and we named it “Mataro”!
It is only available limited for one day!
The “Cold Dried Sardines Shio Ramen” which was really popular last year,
has come back once again this year!
Please enjoy the flavourful soup made with a lot of high quality dried sardines from Ibukishima Island from Kagawa Prefecture.
Sushi Nagai x SORANOIRO Dream Collaboration Limited Ramen!
We provide limited to only 100 bowls on behalf of SORANOIRO’s 7 anniversary!
We use Okinawans’ soul food, the mildy spicy taco rice,
and mix it with Okinawa soba noodles in order to make it SORANOIRO styled!
Of course, we highly recommend you to add a soft-boiled egg on the rice at the end!
We combine the carrots that we picked from SORANOIRO farms in Unnan City Shimane Prefecture,
with the cold veggie soba.
The carrots are filled with a wild aroma as it does not consist of artificial fertilizer and pesticides.
The noodles are mixed with tapioca with a glutinous texture.
Please enjoy this masterpiece made by our SORANOIRO’s representative Miyazaki with all his heart.
Picnic corn’s harvest time is in Mid-June to Mid-July,
and it is the sweetest corn when the sugar concentration is at 18 degree.
The characteristics are the size that is usually smaller than usual sweet corn, the thin skin,
as well as it containing substantial amount of water.
Please enjoy the taste which is a little different from Dakekimi!
Combining the high quality sweet and juicy peaches from Yamanashi,
with the smooth soy milk and colourful marinated vegetables,
we have created this summery and refreshing ramen.
As for taste changing items, please try mixing basil oil to the peach soup.
We made a refreshing jelly by using Ibuki dried sardines soup!
The toppings consist of seasonal bitter gourd, to make it more summery.
The heavy poached egg is also delicious!
The Dakekimi Limited annual tradtion, is now finally the 4th year.
Using a blixer and blend the highly sugar concentrated dakekimi corn into very small pieces,
and season it with just salt. We use the noodles with whole-grain wheat.
Please enjoy the seasoned cooked rice at the end.