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Make large curl noodles in scallop flavor ramen saltiness from Hokkaido; ramen scallop scallop extract soup instant impromptu bag noodles sea foods here ramen

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Product Information

It is the salt ramen which can taste taste of Hokkaido, the flavor of the scallop. The salt soup which the extract of the scallop worked for coils itself round the inside large curl noodles well and I eat and meet it and am distinguished. You can easily enjoy taste of Hokkaido in a house.

・I want to be luxurious a little in a house without taking trouble!
・It is delicate and likes the no good salt ramen which worked of the soup stock
・Not only the soup but also the noodles want to eat delicious ramen well!

It is the ramen which is good to such one.
 
The scallop includes a lot of taste ingredients and features a faintly sweet delicate flavor and is popular as luxurious soup stock. The soup is served with the saltiness that the chicken extract used to make use of the flavor of this scallop. The transparent soup is refreshed, and taste of the soup stock becomes more attractive.
 

  [nutrient of the scallop]

I include a lot of protein and am said to be taurine which is said to be it when the low-calorie adductor muscle improves the function of liver-rich the health food.
In addition, because an ingredient called "alanine" which is good for the recovery of the liver which weakened is fully included recently, I begin to attract attention and am taken up with TV, a magazine frequently.
     
[the reason why a scallop is delicious]

The scallop is popular from a small child to an adult widely. I can eat how to eat as ingredients materials of sashimi and the cooking not only a delicacy. The reason why this scallop adductor muscle is delicious is because I include an abundant taste ingredient.
An amino acid, glutaminic acid, succinic acid, a taste ingredient such as taurine are included in a scallop adductor muscle, and this is because, besides, it includes sweetness ingredient glycogen of the scallop adductor muscle special loan.
Of popularity what not only the taste ingredient but also the unique sweetness ingredient is included in; become a secret!
 

 
 
 
It is chewy, and the large curl noodles are hard to lengthen while it is classic in Sapporo, and soup coils itself well. I am particular about raw materials and am a specially made noodle using the wheat from Hokkaido. The noodles which are full of flavors to catch soup well eat and meet it, and they are outstanding!

[use of wheat from Hokkaido]
The wheat from Hokkaido has delicacy and a flavor unlike the imported wheat. The domestic wheat was an appearance of the new kind, and a strong system spread. I think that I can take in rich taste of the wheat flour and the time のもっちりとした taste that I baked, the splendor of the wheat flour for a texture and a flavor clearly.

[called a big production center of the wheat.]
Among wheat consumed in Japan, a ratio of domestic wheat is only 14%. Approximately 60% are wheat flour from Hokkaido. In fact, the self-sufficiency ratio of the wheat to consume in Japan in one year is said to be only 14%. It is the present conditions to depend on the import wheat from the foreign country for most wheat flour, approximately 85%. Hokkaido seems to produce more than 60% of all domestic wheat with an ace supporting domestic self-sufficiency ratio of the wheat.
 

As I can save it and can cook it with one pan immediately when I want to eat it, at time when I want to take the meal easily, it is good to midnight snacks. It becomes rich and can have the hue more deliciously if you put sea foods and meat, the vegetables together.
 
 
With scallop extract to salt ramen, I finished it in slightly luxurious taste. It is one article to be able to enjoy taste of Hokkaido easily while being in the house.
 
 
It is the salt ramen which can taste taste of Hokkaido, the flavor of the scallop. The salt soup which the extract of the scallop worked for coils itself round the inside large curl noodles well and I eat and meet it and am distinguished. You can easily enjoy taste of Hokkaido in a house.

・I want to be luxurious a little in a house without taking trouble!
・It is delicate and likes the no good salt ramen which worked of the soup stock
・Not only the soup but also the noodles want to eat delicious ramen well!

It is the ramen which is good to such one.
 
■I use scallop extract for soup!
The scallop includes a lot of taste ingredients and features a faintly sweet delicate flavor and is popular as luxurious soup stock. The soup is served with the saltiness that the chicken extract used to make use of the flavor of this scallop. The transparent soup is refreshed, and taste of the soup stock becomes more attractive. .

[nutrient of the scallop]
I include a lot of protein and am said to be taurine which is said to be it when the low-calorie adductor muscle improves the function of liver-rich the health food.
In addition, because an ingredient called "alanine" which is good for the recovery of the liver which weakened is fully included recently, I begin to attract attention and am taken up with TV, a magazine frequently.
 
[the reason why a scallop is delicious]
The scallop is popular from a small child to an adult widely. I can eat how to eat as ingredients materials of sashimi and the cooking not only a delicacy. The reason why this scallop adductor muscle is delicious is because I include an abundant taste ingredient.
An amino acid, glutaminic acid, succinic acid, a taste ingredient such as taurine are included in a scallop adductor muscle, and this is because, besides, it includes sweetness ingredient glycogen of the scallop adductor muscle special loan.
Of popularity what not only the taste ingredient but also the unique sweetness ingredient is included in; become a secret!

 
■I use wheat from Hokkaido for noodles
 
It is chewy, and the large curl noodles are hard to lengthen while it is classic in Sapporo, and soup coils itself well. I am particular about raw materials and am a specially made noodle using the wheat from Hokkaido. The noodles which are full of flavors to catch soup well eat and meet it, and they are outstanding!

[use of wheat from Hokkaido]
The wheat from Hokkaido has delicacy and a flavor unlike the imported wheat. The domestic wheat was an appearance of the new kind, and a strong system spread. I think that I can take in rich taste of the wheat flour and the time のもっちりとした taste that I baked, the splendor of the wheat flour for a texture and a flavor clearly.

[called a big production center of the wheat.]
Among wheat consumed in Japan, a ratio of domestic wheat is only 14%. Approximately 60% are wheat flour from Hokkaido. In fact, the self-sufficiency ratio of the wheat to consume in Japan in one year is said to be only 14%. It is the present conditions to depend on the import wheat from the foreign country for most wheat flour, approximately 85%. Hokkaido seems to produce more than 60% of all domestic wheat with an ace supporting domestic self-sufficiency ratio of the wheat.

As I can save it and can cook it with one pan immediately when I want to eat it, at time when I want to take the meal easily, it is good to midnight snacks. It becomes rich and can have the hue more deliciously if you put sea foods and meat, the vegetables together.
 
With scallop extract to salt ramen, I finished it in slightly luxurious taste. It is one article to be able to enjoy taste of Hokkaido easily while being in the house.
 
The product details
[product contents]
Use of wheat from Hokkaido
Scallop flavor ramen salt from Hokkaido
商品画像
Raw materials name:
 Noodles: Wheat flour, egg face powder, salt, wheat protein / かんすい, a gardenia pigment (in a part including wheat, the egg)
 Soup: Scallop extract, protein hydrolysate, lard, salt, sugar, chicken extract, spice / seasoning (amino acids), fragrance, caramel pigment (in a part including pork, the chicken)
Inner capacity: 90 g of noodles, soup 43 g
[Preservation method]
You avoid direct rays of the sun, high temperature and humidity, and please save it at normal temperature.
[delivery method]
I send it out at normal temperature

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