Soken-sha Tomato's Deliciousness Packed Tomato Ramen is an instant ramen that tightly seals in the deliciousness of tomatoes. It features non-fried noodles made with domestic wheat flour, combined with the sweetness and acidity of tomato powder, seasoning made from fermented and aged koji, and the richness of powdered cheese.
○ Deliciousness Packed In!The sweetness and acidity of tomato powder are enhanced with seasoning made from fermented and aged koji and powdered cheese for richness, tightly sealing in the deliciousness.
○ Convenient Anytime!Easy to prepare, it's recommended for busy lunches or late-night meals. You can also enjoy it with added toppings for a customized flavor.
○ Tomato-chanA fairy who loves tomato ramen.Always carries her own chopsticks and a soup spoon.Her favorite word is "non-fried." Sunbathing is her hobby.
* Noodles: 80g, Soup: 16g
○ No yeast extract, no acidulants, no colorings.○ Per serving (96g): 343kcal, 2.1g fat, 4.8mg lycopene (equivalent to about 1.6 fresh tomatoes).
○ What is the "Koji Fermented Seasoning" used in this product?It is a rich and flavorful seasoning made by carefully fermenting and aging salt koji, then heat-drying and powdering it using a proprietary method. It is a naturally derived seasoning made only from rice koji and salt. The richness-creating components generated by the unique heating process create depth of flavor and lasting taste.→ By using koji fermented seasoning, we achieve a yeast extract-free product.
○ The noodles are non-fried, made with domestic wheat flour and a unique process that gives them a firm texture without using eggs.We use "Moko Ou Kansui" (Mongol King Lye) mined and crystallized from the strata of Inner Mongolia.
* What is Moko Ou Kansui?It is sodium carbonate mined and crystallized from strata nurtured by the land of Inner Mongolia over many years. In Inner Mongolia, there has been an ancient noodle-making technique of kneading flour with water from alkaline salt lakes (lakes containing alkaline salts such as sodium carbonate) to improve elasticity and texture. This technique was transmitted to Japan along with the spread of noodles.
| Product # | SOKEN-TOMARAMEN30CS2 |
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