Tori Miso Ramen

Tori Miso is our boldest chicken option — tangy, salty, with noticeably more depth than the clear Tori Shoyu. What makes the difference isn’t the broth — it’s the tare.

The Broth

The base is the same as the Tori Shoyu: fresh corn-fed chicken broth cooked every day, simmered for at least four hours, no ready-made products. If you want the full details, you’ll find them in the story behind our Tori Shoyu Ramen.

Miso

Miso (味噌) is fermented soybean paste — one of the oldest ingredients in Japanese cooking. The longer the fermentation, the more intense, saltier, and slightly more tangy the flavour gets. We use a combination of Aka Miso (赤味噌) and Shiro Miso (白味噌) — red and white miso, which differ in fermentation time and intensity and together create a balanced, full-bodied character. You’ll recognise the same combination from our Veggie Miso.

The Tare

We build our miso tare similarly to the paste in the Tonkotsu — not as a liquid infusion, but as a house-made paste from a family recipe. Alongside Aka and Shiro Miso, we use Katsuobushi (鰹節) and Kombu (昆布), finely ground by hand and worked directly into the paste. Sesame oil and shoyu round it off.

The Karaage

The karaage (唐揚げ) — crispy fried chicken — we make ourselves. The pieces are marinated fresh every morning in our house-made marinade. The coating itself is kept deliberately neutral; all the flavour comes from the marinade. It’s intense enough that 20–30 minutes would technically be sufficient. We coat right before frying — beyond that, we’re not saying more.

Naruto Maki

Look closely and you’ll spot a Naruto Maki (鳴門巻き) in the bowl — a fish cake roll with the distinctive pink spiral pattern. In Japan, ramen doesn’t usually come with many colourful toppings; Naruto Maki is traditional but not universal.

For us, it’s mainly decorative — but it has a story. At some point, children started asking for “Naruto ramen.” Anyone who knows the anime will understand why — the main character really loves his ramen. So the Naruto Maki stayed. Honestly, flavour-wise it’s fairly neutral — fish paste with natural colouring. More of a visual thing than a taste thing. But if you know, you know.