Pork bone soup base selection of domestic, inland than chicken chicken, seafood, vegetables, and let me make a total based on a dozen other ingredients

Producing fine, but I can not publish the material, are working every day to continue to evolve while maintaining the taste, too.
Tsuji "life" but would become soup and the soup is sold out as soon as the end unfortunately.

It just makes it unable to add later, the customer came to pick you up for fun and I always have the best taste sorry, please understand.

The noodles produce it with noodles made in Mikawa-ya.ラーメン用、つけ麺用共に改良していただいた二種類の特注麺をそれぞれ使用しています。

Exert a fish in water like noodles soup in a sea continues to evolve and develop with her every day Mikawa-ya noodles noodle soup was.
We work hard in pursuit of such noodles.

ndustry Genroku 60 years (1704), based on the formula keep the transmission of a secret from father to a son, are manufactured by hand all the way alone at the current 13th. Therefore, mass production can not be absolute. Thinking about the material, the new air conditioners in any workplace, and can adjust the recipe according to seasons and weather.

The Department has got Tsuji insist to let spices. The mass production of condiments is kill the smell of soup. Mere condiments, spices matter of great importance. I found out on their feet the best spice.

• 
• 
• 
• 
• 
• 
• 

• 
• 
• 
• 
•