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What's the different?: HINDEYA RAMEN BAR WHAT'S THE DIFFERENT ABOUT HINOODEYA RAMEN Most ramen served in the United States is tonkotsu ramen – thin noodles in a very rich pork broth, almost milky with fat. But there are many different types of ramen in Japan. Hinodeya specialized in DASHI RAMEN – thicker noodles with wonderful texture in a dashi-based broth. DASHI is a traditional Japanese stock made form bonito flakes (katsuobushi) and kombu seaweed. It is light and pure, and packed with UMAMI. We add scallops to the broth. WE RESPECT THE KOSHI! Hinodeya Ramen's noodles are thicker, with a wonderful texture - a lively springiness known as koshi. They are a little squiggly, to pick up the delicious oils flavoring the broth. Enjoy the taste of Japan through our ramen! RAMEN Hinodeya Ramen (House Ramen) 12 Wheat noodle with outstanding koshi in a light, umami-happy broth made with dashi (bonito flakes and kombu seaweed) and scallops and flavored with scallop-and-pork oil. Topped with chashu pork and menma (bamboo shoots), ajitsuke tamago (marinated soft-cooked egg*), nori (dried seaweed), green onion, baby spinach, sesame seeds and red pepper. Creamy Ramen V 13 Spinach vegan wheat noodle in a rich, creamy began broth made with shiitake "dashi," soy milk and sesame. Topped with inari (fried sweet tofu), crispy kale, acorn squash, shiitake mushurooms, nori (dried seaweed), sesame seeds and bell pepper. picy Miso Ramen Limited 14 /heat noodle with outstanding koshi in our spicy dashi broth flavored with miso and What's the different?

What's the different?

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