NOODLE MAKING
Wheat flour is mainly composed of carbohydrates, protein and fat. Other elements include fiber, minerals and vitamins. We enjoy focusing our efforts on whole wheat flour, which contains four times the amount of fiber compared to other flours. Whole wheat flour is also high in phosphoric acid, iron, potassium, magnesium, zinc and copper.
GLITAMIC ACID
Indispensable to MENSHO ramen is the wealth of glutamic acid contained in kombu soup. Kombu is a sea product produced almost 100% domestically in Japan, harvested from the waters of Hokkaido and Tohoku. Although we refer to it simply as kombu, there are actually many types. Kombu is also “graded,” with some receiving a 1st, 2nd, or 3rd class rating based on the finished quality. Similar to wine, kombu is laid out in storehouses for years to develop its mellow fragrance and to increase overall umami. Here at MENSHO we use ma-kombu and rausu-kombu. Ma-kombu is a high quality kelp harvested in waters stretching from Hakodate to Muroran in northern Japan. This particular kelp is light brown in color with white cut edges, has a refined sweet taste and makes a clear soup. Rausu-kombu is produced in the town of Rausu, Hokkaido. Considered a specialty of the area, it has an amazing fragrance with rich flavor. Making for a more full-bodied, rich yellowish soup, this type of Kombu is often called the “King of Dashi.”
INSINC ASID
The umami component of katsuobushi is the nucleic acid-based inosinic acid. Combining this component with the glutamic acid of kombu has a synergizing effect, allowing the umami to be accentuated. This rich, mellow and savory umami taste cannot be found in synthetic seasonings. Moreover, katsuobushi is a fermented foodstuff made from natural ingredients, making it good for the body, rich in protein, full of vitamins and minerals, while being low in calories. Additionally, there is a darker katsuobushi dashi that has an enhanced salty flavor while having a lower sodium content. You could even call katsuobushi a world heritage food. Here at MENSHO we use Hongare Katsuobushi from Makurazaki, Kagoshima Prefecture. This katsuobushi is made using traditional production methods that draw out the natural flavors by carefully smoking the product. In doing so, it strengthens both the fragrance and flavor, creating its characteristic rich taste. Hongare is the process of mold-aging the katsuobushi to create a product without an overriding fragrance, producing a crisp dashi that leaves a lingering deep flavor.