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A freeze-dried tonkotsu bowl held as a solid puck, noodle lattice and chashu locked under frost crystals.Hour 22 · −41 °C
The same tonkotsu bowl ninety seconds after the pour: steaming broth, halved ajitama, chashu and nori.Second 90 · +100 °C

Frozen at the peak.
Woken in ninety seconds.

We cook the whole bowl — eighteen-hour tonkotsu, jammy ajitama, chashu — then sublimate it solid. Boiling water brings it back exactly as it left the counter.

Sublimation, not dehydration

Shop the lineupHow it works

−41 °CFreeze

0.0004 atmChamber

22 hSublimation

90 sBack in

24 months, no freezerShelf life

Three moves, one of which is waiting

Kettle · timer · one stir

There is no flavor sachet, no oil packet, nothing to fry. The seasoning is already in the bowl, because the bowl was already finished when we froze it.

  1. Pour

    400–430 ml · 100 °C

    Boiling water, straight over the puck, to the fill line.

  2. Wait

    90 s · lid on

    Set a timer. Ninety seconds — not sixty, not three minutes.

  3. Bloom

    stir once, from the base

    The broth re-emulsifies, the noodle wakes, the egg is jammy.

Four of the eight

Hover a bowl to wake it

All eight bowls
Close detail of a freeze-dried noodle block: an open lattice of dried strands with intact scallion and kikurage.

Noodle lattice after 22 hours in the chamber

Ice that never becomes water

Cup noodles are flash-fried at 150 °C and rebuilt from parts. We do the opposite: drop the chamber below the triple point, where ice cannot melt and can only leave as vapor. The broth’s fat, the yuzu oil, the egg’s texture — none of it is ever heated a second time, so none of it is ever lost.

98.6% of water removed · 0% of the cooking undone

Inside the chamber

What they wrote down

Press, 2026

“The anti-cup-noodle has arrived, and it was worth the wait — all 22 hours of it.”
The Alder Weekly · 2026-03
“Kōridashi's frozen puck looks like a museum piece. Ninety seconds later it eats like a Thursday night in Fukuoka.”
Sound & Salt · 2026-01

Keep eight bowls in a dry cupboard for two years

Ships ambient · free over $60

The cold case is the whole lineup, one of each. Open it at 3 a.m., at 6,400 feet, or on a boat with no freezer.

Build a cold case