LABO Noodles

▶Kadaif: A very thin noodle made by combining wheat flour and corn flour that is made in Turkey. In French cuisine, it is wrapped around fish or shrimp and fried. Because the fibers are thin, it becomes crispy and light when fried. At LABO Noodles, we wanted to add a little richness, so we chose Kadaif that does not interfere with the gentle broth of white soy sauce ramen. ▶Mushroom Velouté: Porcini mushrooms are known as one of the world's top 3 mushrooms (along with truffles and matsutake) due to their fragrant aroma. We simmered these mushrooms with onions, bacon, and white wine, then combined them with a roux made from sautéed flour to create an elegant and rich French classic sauce called 'Velouté.' As you eat, enjoy the luxurious aroma of porcini melting into the pork bone clear soup, and savor the changing flavors and aromas in the bowl. ▶Pork Shoulder Chashu: Chashu made by low-temperature cooking a solid piece of aged salted pork loin that is familiar from root. ▶Duck Breast Roast: Chashu made by slowly roasting duck breast meat to seal in the meat's juices. ▶Hime Takenoko (Princess Bamboo Shoots): Firm and satisfying princess bamboo shoots slowly simmered in homemade broth. ▶Kamakura Namafu (Kamakura Fresh Wheat Gluten): Sourced from 'Kamakura Fuho,' which is carefully handmade. Namafu is a mixture of gluten and mochi flour. When soaked in soup, namafu's surface becomes smooth and its texture becomes chewy. It pairs well with high-class clear soups like kaiseki cuisine, and since the ramen soup is made to resemble a clear soup, we added it as a topping. ▶Shiraga Negi (White Leek): By finely cutting the sweet white leek, you can enjoy the changing texture and aroma that complements the soup. ▶Nori (Seaweed): In 'Shottsuru,' Kadaif is replaced with fried onions and mushroom velouté is not included. Q: Why is fried onion used in 'Shottsuru' instead of Kadaif? A: Chef Seiji Takenaka: 'By combining the umami of Shottsuru's fish sauce with the savory and rich flavor of fried onions, we eliminate any unpleasantness and allow you to directly taste the umami of Shottsuru.'