The Kumamoto ramen from Kyushu region is characterized by the heavy flavoring of garlic through a special black oil made from blending garlic with lard and vegetable oil until the mixture naturally turns black. The flavor of the broth is a rich pork bone soup Tonkotsu with garlic.
Contains a dry broth packet to mix with 500ml of boiling water. Noodles are packed dry (never fried) and requires up to 3m of boiling time. We suggest boiling the noodles separately from the water used for the broth even though directions indicate otherwise.