The reason why "Sapporo Huang" is kneaded into noodles
In the olden days, Sapporo ramen had a standard soy sauce flavor in a clear soup made from chicken bones, pork bones, and vegetables, and it was a delicious flavor that you wouldn't get tired of eating every day.
After that, a ramen shop famous for miso taste was picked up by the media, so people tend to think that "Sapporo ramen is miso", but at ramen shops in Sapporo city, there are almost always three flavors, "miso, salt, soy sauce". there is.
When our representative, who has been involved in ramen for decades in various parts of Japan, returned to his hometown of Sapporo, he ate around famous stores in Sapporo for product development.
However, I noticed that the taste of the old ramen, which "doesn't get tired of eating every day," has disappeared.
As a result of analyzing the ingredients of ramen one by one, onions are the big difference between the past and the present.
Until the first half of 1970, "Sapporo Huang" onions were used as a material for soup, giving it a sweet and mellow taste with a really nice scent.
Therefore, the raw ramen made by kneading the endangered phantom onion "Sapporo Huang" into the noodles was born after trial and error in order to revive the deliciousness of those days.
By kneading Sapporoki into the noodles, the following merits were created.
① Boil time is shorter than regular noodles
② Boiled water does not become muddy
③ No scent of raw ramen
④ Boiled noodles can be used as a delicious onion soup
⑤ It is hard to spread after boiling, and the texture is surprisingly smooth and chewy.
⑥ The noodles themselves have the sweetness and umami of Sapporoki, and they are often entwined with the soup and are delicious.
Kneading this onion into the noodles is not a date, it is inevitable to make delicious noodles.
