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Shio Yuzu

The lightest bowl we make. Yuzu oil survives the vacuum intact.

Salt, chicken clearNo heat
Shio Yuzu as a sealed freeze-dried puck: noodle lattice and toppings held under frost.
Frozen · 98 g
Shio Yuzu ninety seconds after the pour: steaming broth with its full toppings.
Bloomed · 90 s

How this one is built

Clear chicken stock with sea salt tare and a measured 0.8 g of yuzu zest oil per bowl. Citrus aromatics are exactly what freeze-drying protects best — volatile oils that heat processing destroys come back whole. This is the bowl we hand skeptics first.

In the bowl

  • Chicken chashu (breast, 62 °C)
  • Yuzu zest
  • Mitsuba
  • Shiro-negi

Tare & noodle

Shio tare — Okinawan sea salt, white soy, yuzu kosho trace

Thin straight noodle, 1.0 mm

Allergens

Wheat, soy. See toppings for egg, pork, chicken, fish, sesame, dairy. Shared equipment.

Specification

Nutrition · per bowl, rebloomed
Energy430 kcal
Protein26 g
Fat10 g
Carbohydrate59 g
Sodium1380 mg
Preparation & handling
Net weight98 g
Water430 ml at 100 °C
Bloom90 s, lid on
Above 2,000 m+20–30 s, stir at end
StorageBelow 27 °C, no freezer

Next to it on the shelf

Same method, different register

All eight bowls