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Itsuki Kumamoto Kuroma-yu Black Garlic Tonkotsu Style Ramen 176g
Itsuki Kumamoto Kuroma-yu Black Garlic Tonkotsu Style Ramen 176g
- Authentic Tonkotsu (pork bone) style soup base, characteristic of Kumamoto ramen.
- Features Kuroma-yu, an intense black garlic oil, adding depth and a distinct aroma.
- Contains non-fried, straight ramen noodles, offering a satisfyingly firm texture.
- A complete 176g package designed for quick and easy preparation.
Unleash the flavor of Japan & Korea: Itsuki Kumamoto Kuroma-yu Black Garlic Tonkotsu Style Ramen 176g!
The Essence of Kumamoto's Kuroma-yu
Itsuki Kumamoto Kuroma-yu Black Garlic Tonkotsu Style Ramen offers an authentic taste of Kyushu's regional specialty. Unlike typical instant noodles, this premium ramen features non-fried, straight noodles that boast a firm, fresh texture, perfectly mirroring the experience found in specialized Japanese ramen shops. The defining characteristic is the Kuroma-yu—a deeply aromatic oil made from charred garlic—which provides a unique smoky richness that sets Kumamoto Tonkotsu apart from other pork bone broths.Deep Tonkotsu Flavor with Umami Layers
The foundation of this dish is a rich, milky Tonkotsu (pork bone) broth, slow-simmered to achieve a hearty, creamy consistency and profound depth of flavor. This savory base is dramatically enhanced by the addition of the signature black garlic oil. The Kuroma-yu introduces subtle bitter notes, intense roasted nuttiness, and a pervasive umami layer, resulting in a complex yet balanced profile that is savory, deeply comforting, and distinctly Japanese.How to Enjoy
To prepare, bring 450ml of water to a boil and cook the noodles for approximately 2.5 minutes, stirring occasionally. Once cooked, turn off the heat and stir in the liquid soup base. Finally, drizzle the contents of the black garlic oil packet over the mixture before serving. For the best traditional experience, garnish your ramen with toppings like sliced chashu pork, fresh green onions, kikurage mushrooms, or a soft-boiled egg.Best Before, Important Information
MHD: 26.12.2026
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 1463kJ 346kcal |
| Fat - of which saturated |
5.8g 1.5g |
| Corbohydrate - of which sugar |
60g 0.7g |
| Protein | 12g |
| Natrium (Salt) | 6.4g |
Noodles (WHEAT flour, water, salt, acidity regulator: E500), soup powder (salt, hydrolyzed protein (SOYBEANS, corn, WHEAT), SOYBEAN drink powder (SOYBEANS), flavor enhancer: E621, oil powder (palm oil, maltodextrin, emulsifier: E1450, SOY sauce powder (defatted SOYBEANS), salt, WHEAT, dextrin, water), yeast extract (yeast, dextrin), seasoning preparation (onion flakes, defatted SOYBEANS), sugar, garlic seasoning mixture 0.4% (dextrin, garlic), color: E150a, spices, flavor enhancer: E635), flavored oil (flavored oil (palm oil, garlic), SESAME oil, garlic extract)
Details & Importer
Manufacturer: Itsuki
JFC Deutschland GmbHTheodorstraße 29340472 DüsseldorfDeutschland
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Frequently asked questions
What is the optimal water volume and boiling time recommended for achieving the perfect texture for these straight non-fried noodles?
Use approximately 450 ml of boiling water. Cook the noodles for 2.5 to 3 minutes, stirring occasionally to prevent sticking.
When should I add the Kuroma-yu (black garlic oil) sachet to the ramen to ensure the most impactful flavor and aroma?
Always add the Kuroma-yu oil last, after the soup base powder is fully dissolved and the ramen is served in the bowl. This preserves its volatile aromatic compounds.
For maximizing the rich tonkotsu flavor, is it better to simmer the powdered soup base directly with the noodles or mix it into the hot water separately?
To prevent potential clumping and ensure even flavor distribution, it is recommended to remove the pot from the heat before stirring in the powdered soup base.
If choosing a meat topping, which texture is traditionally preferred with Kumamoto style ramen: thinly sliced Chashu pork or thick, braised Kakuni cubes?
Thinly sliced Chashu (slow-braised pork belly) is the customary and highly recommended pairing, offering a delicate contrast to the rich, heavy soup base.
How does the flavor profile of this Kuroma-yu Black Garlic Tonkotsu specifically differ from a standard plain Hakata style tonkotsu instant ramen kit?
The addition of Kuroma-yu introduces a deep, smoky, and slightly bitter complexity that standard Hakata tonkotsu, which focuses purely on savory pork broth richness, lacks.
