Ramen shoyu JS — it is one of the traditional types of ramen in Japanese cooking. The main feature of this ramen — soy broth.
The soup (broth) base for shoyu ramen is made from chicken, pork or fish broth, to which soy sauce is added. As a result, the broth has a deep brown color and a rich taste of soy sauce.
Ramen noodles can be of different thicknesses, depending on the cooking region and preferences. We recommend using medium or thin noodles. Traditional toppings for shoyu ramen may include fried meat (usually pork), herbs, nori seaweed, bamboo shoots, sesame seeds, and an egg cooked in soy sauce.
JS shoyu ramen is characterized by a rich umami flavor thanks to the soy sauce, which adds saltiness and depth. Base for shoyu ramen soup — it is a great choice for those who offer their guests classic Japanese ramen with a rich taste of soy sauce.
Composition
Prepared water, soy sauce (water, table salt, soybeans, sugar, wheat flour), glucose-fructose syrup, multifruit base. (concentrated juices: apple, grape, lemon; water), table salt, malt extract (barley malt, water, rye malt), "cider" flavoring, rendered fat, ginger root, fresh garlic, sugar, flavor and aroma enhancers : E621, E627, E631; preservatives: E202, E211; emulsifier E551, acidity regulators: citric acid, E338. The product or its components can cause an individual allergic reaction.
Nutritional value per 100 g
| Energy value (calories) | 448.8 kJ (kJ) / 107.3 kcal (kcal) |
| Proteins | 14.4 g |
| Fats | 4.7 g |
| Carbohydrates | 12.9 g |
| Salt | 10.8 g |
Storage conditions and shelf life
Store at a temperature from 0⁰С to +25⁰С and relative air humidity not higher than 75%. Shelf life: 12 months from the date of manufacture.
Type of packaging: PET bottle with lid
*The product may differ slightly from the image on the website.
*The product description on the Internet may differ slightly from the information on the label, as it may vary depending on the manufacturer and type of product. We recommend always reading the information on the product packaging.