The commitment and evolution of Taikaiken noodles
Share
One of the elements that determines the taste of ramen is the noodles. Since the beginning, Taikaiken has used medium-thick curly noodles made by Kusamura Shoten . These noodles are designed to be perfectly compatible with the dried sardine soup, and are an important element that characterizes Taikaiken ramen.
However, it is true that there were issues with the process of preparing these noodles. In order to solve these issues and provide a bowl of noodles that is loved by even more customers, Taikaiken has undergone its own unique evolution.
The starting point inherited from Eifukucho Taishoken
When Taikaiken was founded, it learned from Eifukucho Taishoken and inherited its essence. Eifukucho Taishoken usually uses two balls of noodles per bowl and boils multiple servings at once.
However, this style comes with its own challenges. When boiling a large amount of noodles at once, the temperature of the boiling water drops and it takes time to boil again, so the noodles can end up almost "simmered" rather than "boiled". As a result, the noodles lose their core and become soggy and thick, creating a unique texture. This "soupy texture" is one of the characteristics of Eifukucho Taishoken and is supported by some core fans.
Solving the problem by introducing a high-output noodle boiling machine
Taikaiken saw this noodle boiling problem as an area that needed improvement. Therefore, when the store moved in 2010, they installed a high-output noodle boiling machine (manufactured by Kobayashi Netsuki Kogyo). This equipment made it possible to boil the noodles evenly in a short amount of time while preventing the temperature of the boiling water from dropping.
This allows us to maximize the inherent firmness and flavor of the noodles manufactured by Kusamura Shoten, and provide a well-balanced ramen that is characteristic of Taikaiken. Even now, more than 10 years after its introduction, this noodle boiling machine remains an important part of supporting the taste of Taikaiken.
The misconception that "the noodles have changed" and the truth
After the introduction of the high-powered noodle boiling machine, some customers started posting comments online saying, "Taikaiken has changed their noodles," "They no longer use Kusamura Shoten noodles," or "The amount of noodles has decreased." However, in reality, the noodles themselves have not changed at all, and they have continued to use Kusamura Shoten noodles since the company was founded .
This misunderstanding arose from the change in the way the noodles were boiled, which resulted in a change in the texture of the finished product. The change from the traditional method of boiling to a texture closer to that of boiling, which leaves a moderate core, may have caused the impression to change.
Taikaiken's unique evolution
Some customers may have the misconception that "Eifukucho Taishoken noodles are soggy, so you should order them firm." However, Taikaiken has evolved based on its own ideas to provide ramen that will please customers.
We believe that it is not necessary to make everything the same as the Eifukucho Taishoken , and so we are setting out our own unique direction. As part of this, we have introduced a high-output noodle boiling machine, aiming to produce a finish that will satisfy even more customers.
lastly
Taikaiken started with the recipe of Taishoken in Eifukucho, and while inheriting the taste, it has evolved in its own way. While still using noodles made by Kusamura Shoten, we have improved our equipment and cooking methods, aiming to make ramen that is loved by more customers.
Please enjoy the combination of Kusamura Shoten's medium-thick curly noodles and the fragrant dried sardine soup. We look forward to your visit with our unchanging taste and improved quality!
