Asian Pickles
4
Three styles of Japanese Tsukemono Pickles
How we make it
Taking the highest quality of pork femur and beef tallow, we boil our broth for a minimum of 48 hours before it makes it to your bowl. This ensures a rich, silky broth and also releases all the amino acids, collagen, and gelatin from the pork bones. These things are great for joint health, skin elasticity, immune system function, healing the gut lining, and so much more!
Once the broth is in your bowl, it is seasoned with a traditional tare (pronounced tah-reh). In ramen, the tare is the salty component of the dish, used to amplify the broth's flavor or to act as a distinct flavor on its own.
We serve Shio, a salt and pepper flavoring, light and easy on the palate. Shoyu, a soy sauce flavoring, a hearty, meaty flavor. Tonkotsu, a creamy, salty pork flavoring, our best-selling flavor and our most traditional. And Miso, a fermented soybean flavoring, similar to a hearty veggie stock, a very comforting, warm, and complex flavor.
Once the broth is in your bowl, it is seasoned with a traditional tare (pronounced tah-reh). In ramen, the tare is the salty component of the dish, used to amplify the broth's flavor or to act as a distinct flavor on its own.
We serve Shio, a salt and pepper flavoring, light and easy on the palate. Shoyu, a soy sauce flavoring, a hearty, meaty flavor. Tonkotsu, a creamy, salty pork flavoring, our best-selling flavor and our most traditional. And Miso, a fermented soybean flavoring, similar to a hearty veggie stock, a very comforting, warm, and complex flavor.