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Spicy Miso

Sapporo heat. Chili oil freezes as garnet crystals, wakes as a slick.

Miso, Sapporo-styleBest sellerMedium heat
Spicy Miso as a sealed freeze-dried puck: noodle lattice and toppings held under frost.
Frozen · 126 g
Spicy Miso ninety seconds after the pour: steaming broth with its full toppings.
Bloomed · 90 s

How this one is built

Three-miso blend (aka, shiro, barley) fried in lard with ginger and toasted chili before the stock goes in — the Sapporo method, done properly. The chili oil sublimates into garnet-colored crystals on the puck's surface and re-melts into a perfect slick on the bloom. Heat level 2 of 3: present, not punishing.

In the bowl

  • Ground pork soboro
  • Sweet corn
  • Bean sprouts
  • Butter pat
  • Negi

Tare & noodle

Aka-shiro-mugi miso tare, fried with ginger, garlic, ichimi

Thick wavy Sapporo noodle, 1.6 mm

Allergens

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

Specification

Nutrition · per bowl, rebloomed
Energy610 kcal
Protein27 g
Fat26 g
Carbohydrate66 g
Sodium1680 mg
Preparation & handling
Net weight126 g
Water400 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