The stereotype of Japanese ramen is the tonkotsu shio ramen from South Japan's Kyushu Island. The soup is milky white and is the most acceptable taste for everyone. In fact, in Japan, ramen is divided into three major styles: South Japan's Kyushu Shio Style, Central Japan's Tokyo Shouyu Style and the Hokkaido Miso Style, although differ in flavors are different, each have followers of their own.
However, most ramen shops are imported from Kyushu-style ramen. Over time, everyone thinks that the noodle soup of Japanese ramen should be milky white. The purpose of KYU RAMEN is to introduce the ramen noodles of Japan's three major styles to those who love Ramen.
BUT HOW WE DO ACHIEVE THAT?
With a thick soup base, the wavy noodle will help grab the thick soup, allowing you to taste the delicious flavor of the soup.
With a light-flavored soup base, the straight noodle allows you to immediately feel the bite & presence of noodles.
The Health Benefits of
Black garlic is made when fresh garlic is aged under specialized conditions of heat and humidity. Bulbs are kept in a humidity-controlled environment at temperatures that range from 60 to 77 °C for 60 to 90 days. There are no additives, preservatives, or burning of any kind.
Black garlic has the strongest anti-acid among more than 200 kinds of daily foods, 10 times stronger than raw garlic.
The nutritional power of black garlic is 10 times greater than that of fresh garlic, and only 3% of the odor of regular fresh garlic.
Compared to white garlic, Black garlic has up to 40 to 100 times more antioxidant power, 2.5 times more amino acids and 6 times the amount of protein.