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Japanese Ramen

Just as chop suey isn’t really Chinese, the origin of ramen is not really Japanese. Rather, the technique of making ramen
has its roots in China, say about 1912. The Japanese has since perfected the art of making and serving ramen. They are usually served in with hot broth made from pork stock, topped with fish cake and pork slices. It’s the ultimate comfort food in late night Japan, as they are usually sold by street vendors at night. They have a starring role in Juzo Itami’s Tampopo, a famous movie about ramen and how it affects the lives of the protagonists in it.


ramen.jpg Cooking

Boil sufficient water in a pan, add 1 tablespoon of vegetable oil. Cook the noodles for 1 minute and then drain. Ideal for soups or mixed with sauces. To this can be added egg, meat and vegetables.



Wheat Flour, Water, Salt, Egg, Colouring E160a, Potassium Carbonate E501

Nutrition Info

Nutrition Information (Per 100g)

  • Energy value 1233KJ/316Kcal
  • Protein 10.50
  • Carbohydrate 57.00g
  • Fat 1.96
  • Sodium Trace

Allergen Info

Allergen Information

  • Wheat Gluten
  • Egg

Care and Storage

Care & Storage

  • Keep refrigerated: 1°C to 5°C
  • Suitable for home freezing: Freeze on the day of purchase.
  • Use within 6 months.



  • Packing Style: Plastic Bag.
  • Net Weight: per bag : 400g per bag : 2KG
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