"Kumamoto ramen (two portions) of Kumamon" is stick impromptu Chinese noodle. We burn, and indispensable "black ma oil" enters Kumamoto ramen, and, to pork bone broth of garlic flavor, it is the full-bodied heavy finish.
Noodles use straight non fly noodles. As oil is made with the manufacturing method not to use, it features that there is little lipid with texture near raw noodles. In addition, medium-fine noodles are points to pick quarrel with thick pork bone broth well.
It is charm of "Kumamoto ramen of Kumamon" that can enjoy various taste depending on topping and arrangement. Barbecued pork and green onion, Jew's-ear are standard as topping of Kumamoto ramen. We can have more deliciously when we add there seaweed and bean sprouts. "Fried ramen" to make with frying pan is recommended. We fry vegetables and pork, noodles such as cabbage or bean sprouts and, with simplicity to just intertwine little water and soup, are good to menu of time of another one article. It becomes more authentic fried ramen when we ride red pickled ginger if you like.
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