The term Ramen means something like "hand-pulled noodles". From the 19th century, they were used, optimized and adapted in Japan. The Japanese version with pork and soy sauce as a soup base likely first appeared in Tokyo 1910. Since then, the noodles have also found popular use in asian fast food restaurants. Shoyu translates to "soy sauce" in Japanese. What makes Tokyo Shoyu Ramen different from others is the dashi broth. It is cooked with seaweed and fish flakes.

About the brand: Igarashi was founded in 1931 by Taiji Igarashi. Originally, his business was based on the trade of rice husks. He not only milled rice, but also various beans. Fresh and dried ramen noodles are part of his original product line. Besides Hakata Shoyu and Hakata Tonkotsu Ramen, Igarashi also offers Tokyo Shoyu and Sapporo Miso Ramen.

Ingredients: Pasta: WHEAT flour, water, acidity regulators E501, E500, E399, E452, E450), table salt. Soup base: 33% SOY sauce (water, SOY beans, WHEAT flour, table salt), water, table salt, vegetable oils (canola oil, safflower oil), sugar, flavor enhancers (E621, E631), hydrolyzed corn protein, colorant E150A, Onion powder (onion, dextrin), garlic, bamboo shoot powder (bamboo shoot, table salt), spices (ginger, white millet, black pepper, corn powder, rice flour), thickener E415.

Allergens:Soy, wheat.