Loading the content...
Navigation
Cart 0 items for $0.00

No products in the cart.

Tonkotsu Premium Ramen Soup Base

‹Return to Previous Page
Product Information

Additional information

Ingredients

Pork Stock Concentrate, Salt, Dextrose, Refined Lard with BHT, Soy Sauce, Yeast Extract, Hydrolyzed Soy Protein, Chicken Stock Concentrate, Modified Corn Starch, Disodium Inosinate and Disodium Guanylate, Chicken Powder, Onion Powder, Shrimp Powder, Tangle Extract, Spices, Xanthan Gum

Packaging

64fl oz/1.98L x 1

Flavor

Robust Savory Pork Flavor, Complex Vegetable and Soy, Ideal Mouthfeel and Texture

Color

Dark Brown

Storage

Shelf Stable, See Best By Date

Orgin

Japan

Allergenics

Contains Wheat, Soy, Fish (Cod), Shimp

Related Products

Quick View

Matsutake Mushroom & Shoyu Ramen Base

Matsutake Mushroom & Shoyu Professional Ramen Base thoughtfully combines quality ingredients to create an authentic, exquisite bowl of ramen that can be effeciently composed at home. Capturing the essense of the assiduous ramen broth of a Ramen Master, Tsuki Professional Ramen Base has all of the elements crucial to its wisest critics. Wonderful mouthfeel. Proper fat content allowing the broth to stick to each chopstick pinch of noodles. Full robust flavors that can be diluted to one's preference. The perfect base for the creative home chef that apsires to add their own proteins and vegetables or anyone short on time but not short on standards. Shelf-stable, heat, dilute to preference, add noodles, serve.
$35.52 Add to cart
Placeholder Quick View

Kizami Nori (Shredded)

Shredded Premium Nori often used as a garnish
$12.60 Add to cart
Quick View

Spicy Crab Miso Ramen Base

Spicy Crab Miso Professional Ramen Base thoughtfully combines quality ingredients to create an authentic, exquisite bowl of ramen that can be effeciently composed at home. Capturing the essense of the assiduous ramen broth of a Ramen Master, Tsuki Professional Ramen Base has all of the elements crucial to its wisest critics. Wonderful mouthfeel. Proper fat content allowing the broth to stick to each chopstick pinch of noodles. Full robust flavors that can be diluted to one's preference. The perfect base for the creative home chef that apsires to add their own proteins and vegetables or anyone short on time but not short on standards. Shelf-stable, heat, dilute to preference, add noodles, serve.
$35.52 Add to cart
Quick View

Nori Sheets Gold (A)

Yaki-Nori or Roasted Seaweed is a vital ingredient of the sushi trade, used primarily for Maki and Nigiri. As sushi has become more mainstream, ingredients such as nori have been used across many cuisines. Nori is rich in protein, fiber, vitamins, minerals, and trace minerals and has a wonderful natural flavor. Yaki-Nori sheets date back to the Edo period where it was first produced following the same techniques used in making paper. Nori grows best at a depth of around 25 feet and is typically grown on nets that can be easily harvested by boats. Each plant takes about 45 days from seed to first harvest and can reharvested about 10 times.
$97.50 Add to cart
Quick View

Shiro (White) Tosaka Nori

Shiro (White) Tosaka Nori is a variety of seaweed resembling wakame. Tosaka Nori White is White in color and has a thicker and crunchier leaf than wakame. It is rather neutral and clean tasting. It is an ideal addition to sashimi, salads and a variety of creative colorful applications.
$27.10 Add to cart
Quick View

Dashi Ma Kombu Cut

These small strips come from sundried aged MA Kombu. MA Kombu is known as the king of the kelp because of the fragrant bouquet and its ability to produce crystal clear, mellow sweet and rich refined dashi stock. 2 year old MA kombu is harvested between mid July and mid August. After the early morning harvest hundreds of large moist kelp leaves are spread out on pebbles on the beach and naturally dried in the sun. Before the sun goes down the partially dried kelp is brought into the factory barn and stacked for overnight storage. The next morning they are laid out on the beach pebbles again. This process is repeated over several more days. Then the hard dried kelp is left outside overnight after sunset to absorb nighttime moisture, making the kelp flexible, allowing it to be stretched and rolled up for storage. Now the kelp only weights 9% of the weight of the original material. Next this wild sea plant is uniformly trimmed into small dashi ideal strips to finish this chef ready ingredient. Out of all natural foods, MA Kombu has the highest concentration of the key Umami partner , Glutamic acid.
$59.70 Add to cart
Quick View

Katsoubushi – Itokezuri Ribbon

Katsuobushi, or Skipjack Tuna is filleted into 4 loins, simmered for couple of hours, deboned, rubbed with fish paste and then smoked for about a month. Each loin is then elegantly shaved down to create a perfect shape and is sprayed with a mold similar to Koji. The finished loins spend the next 6 months cycling between the humid fermentation room and the dry sunlight. Once complete, it is packaged whole or shaved. Katsuobushi is a fundemental and critical ingredient across all Japanese cuisine. It can be found in soup stocks (Dashi), salads, dipping sauces, marinades, rice dishes, sushi and is often used as a garnish.
$3.50 Read more
Quick View

Ao (Green) Tosaka Nori

Tosaka Nori Green is a variety of seaweed resembling wakame. Ao Tosaka Nori Green is green in color and has a thicker and crunchier leaf than wakame. It is rather neutral and clean tasting. It is an ideal addition to sashimi, salads and a variety of creative colorful applications.
$27.25 Add to cart
Quick View

Hondashi Soup Stock

Hon Dashi is a vital and versitile ingredient used throughout Japan. It is used in Miso Soup, various other soups, dipping sauces, salad dressings, marinades, noodles and rice dishes. Made from 100% Bonito (Skipjack Tuna).
Quick View

Katsoubushi – Atsukezuri Thick Shaved

Katsuobushi Asukezuri originates from the Skipjack tuna. A tuna is cut into 4 loins , simmered for a couple of hours rubbed with fish paste and smoked for at least a month. The loins go through at least several cycles of mold (similar to koji mold) spraying, humid resting and sun drying over the next 6 months. Katsuobushi Asukezuri thick shaved pieces have a Smokey taste full of umami that is the flavor backbone of traditional Japanese cooking. This fantastic umami packed accent is critical for making dashi and sauces. Katsuobushi Asukezuri’s thickness (over 0.2mm) makes it used often when making a braise with fully seasoned rich flavored Dashi. Also used as an ingredient in Seafood and pasta dishes.