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Shoyu Classic

Tokyo-style clarity. A broth you can read a thermometer through.

Soy, double-stockNo heat
Shoyu Classic as a sealed freeze-dried puck: noodle lattice and toppings held under frost.
Frozen · 104 g
Shoyu Classic ninety seconds after the pour: steaming broth with its full toppings.
Bloomed · 90 s

How this one is built

Chicken frame and dashi double stock, kept below 96 °C so it never clouds, finished with a two-soy tare (raw + barrel-aged koikuchi). Clarity is a spec here: we filter to 12 NTU before freezing. The rebloomed bowl pours back amber-clear with the fat ring intact.

In the bowl

  • Chashu (pork loin, rolled)
  • Menma
  • Ajitama
  • Negi
  • Nori

Tare & noodle

Double-shoyu tare — raw shoyu + 2-year barrel koikuchi, mirin, niboshi

Medium-thin wavy noodle, 1.1 mm

Allergens

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

Specification

Nutrition · per bowl, rebloomed
Energy470 kcal
Protein24 g
Fat14 g
Carbohydrate61 g
Sodium1520 mg
Preparation & handling
Net weight104 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