Each pack of instant ramen contains two servings.
■Kumamoto Black Garlic Tonkotsu (186g)
Thick garlic pork bone broth ramen with robust pork extract and garlic flavors. The seasoning oil is a Kumamoto style special black garlic oil, made by frying and grinding garlic with lard and vegetable oil until blackened. Add noodles to 500mL of boiling water and cook for 3 minutes; add soup & spice packets and enjoy.
■Nagasaki Agodashi Shoyu (178g)
Light shoyu (soy sauce) broth full of seafood, based on ago (flying fish) powder, mixed with flavors of pork, chicken, sardines, kelp, scallops, bonito flakes, and tuna. Grilled sardines from Nagasaki prefecture is a special ingredient for this Nagasaki style ramen. Add noodles to 500mL of boiling water and cook for 3 minutes; add soup & spice packets and enjoy.
■Kagoshima Kurobuta Tonkotsu (185g)
Pork bone broth made from Kagoshima lurobuta pork bones, and is flavored with the aroma and sweetness of vegetables. It contains charred green onions as a classic feature of Kagoshima ramen. Add noodles to 480mL of boiling water and cook for 3 minutes; add soup & spice packets and enjoy.
■Hokkaido Sapporo Miso (216g)
Yellow thick ramen noodles in Hokkaido Sapporo broth. The soup is a rich and aromatic Hokkaido Sapporo style miso ramen made with two types of red miso and concentrated kelp dashi from Hokkaido. Add noodles to 550mL of boiling water and cook for 5 minutes; add soup & spice packets and enjoy.
■Taiwan Mazesoba (184g)
Spring and summer only: Smooth, chewy, and medium thick noodles using 100% Fukuoka ramen wheat flour. The soup is a soy sauce sauce with garlic, fish meal (mackerel and bonito flakes), and red pepper accents. Enhance your dish with garlic flavor and spiciness with the seasoning oil. Add noodles to 1000mL of boiling water and cook for 6 minutes; drain water, run cold water of the noodles, and place in a dish; add soup & spice packets and enjoy.