A perfect blend of soup and noodles – Taikaiken’s medium-thick, curly noodles and careful boiling
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It is often thought that the soup is the deciding factor in the deliciousness of ramen, but the "noodles" that support it are also essential. The moment when the noodles mix with the soup and become one in your mouth is the best part of ramen. And at Taikaiken, we are extremely particular about how we boil the noodles. In this article, we will introduce the medium-thick, curly noodles that support Taikaiken's Chinese noodles and the boiling technique.
What kind of noodles go well with dried sardine soup?
Taikaiken's soup is characterized by its "light yet rich" flavor, achieved by balancing dried sardines with bonito flakes, vegetables, and pork bones. To bring out the best in this delicate soup, the noodles need to be "neither too thin nor too thick" and "chewy in texture."
Taikaiken chose medium-thick, curly noodles from Kusamura Shoten, a long-established noodle manufacturer in Suginami, Tokyo. After years of trial and error, these noodles were thoroughly designed to be compatible with the soup, and the more you chew them, the more the wheat aroma spreads, and they thoroughly absorb the umami of the soup.
Boiling technique creates a sense of unity
The taste of ramen noodles can change dramatically depending on how they are boiled. Ramen shops that follow the lineage of Eifukucho Daishoken tend to boil the noodles softer. This is largely due to the performance of the "boiling machine."
The ramen of the typical Eifukucho style Taishoken is more likely to be "simmered" rather than "boiled". As a result, the noodles are on the softer side, which creates a unique flavor. Some people find soft noodles delicious, but recently, it seems that many customers are looking for noodles with just the right amount of firmness.
Therefore, in 2010, Taikaiken introduced a high-performance, high-heat noodle boiling machine, which allows them to boil the noodles to the perfect degree, leaving just a slight core. This "slight core" brings out the chewy texture of the noodles and creates a sense of unity with the soup.
"Noodles that aren't too soft" create a satisfying feeling
The medium-thick curly noodles at Taikaiken soak up the soup well while still retaining a "moderate firmness" in their texture. With one sip, the rich, dried sardine flavor of the soup and the noodles come together in your mouth, leaving you with a pleasant feeling of satisfaction.
From our customers:
"The noodles are chewy and satisfying."
"It goes perfectly with the soup! Even the regular noodles are boiled a little firm, which is just right."
We have received comments like these, and this is possible thanks to the technology used in Taikaiken's high-power noodle boiling machine.
The key is how you boil it, even at home!
Taikaiken offers frozen Chinese noodles sets on its online shop, but when making them at home, the way you boil them is also key to their deliciousness.
Tips for boiling it deliciously
- Bring a large pot of water to a boil (high heat is best)
- Add the noodles and boil for about 1 to 2 minutes on a timer.
- If you like it firmer, pull it out a little earlier.
It's up to your preference, but by boiling the noodles until they are still slightly hard, you can fully enjoy the harmony with the Taikaiken soup.
Lastly: The perfect balance of soup and noodles
Taikaiken's Chinese noodles are made with a trinity of "dried sardine soup," "soft and curly noodles," and "exquisite boiling." The "boiling that leaves the noodles soft and firm" achieved by a high-performance noodle boiling machine creates a perfect harmony between the flavor of the soup and the firmness of the noodles, creating a one-of-a-kind bowl.
Please come and experience Taikaiken's "sense of oneness with the soup." And we hope you will enjoy authentic Chinese noodles at home using the Taikaiken method.
