Yokohama Straight Noodle
We start with heirloom wheat, stone-milled for a velvety texture. The dough is kneaded three times and rested for 48 hours to develop a deep, nuanced flavor. Each noodle is hand-cut for uniformity and laminated using a low-pressure rolling technique, ensuring a silky yet firm bite. Finally, they are air-dried in a cedarwood chamber before being taken out of a literal shin-ramen packet while naturally preserving their delicate structure.
For those who appreciate simplicity, elevated.
We start with heirloom wheat, stone-milled for a velvety texture. The dough is kneaded three times and rested for 48 hours to develop a deep, nuanced flavor. Each noodle is hand-cut for uniformity and laminated using a low-pressure rolling technique, ensuring a silky yet firm bite. Finally, they are air-dried in a cedarwood chamber before being taken out of a literal shin-ramen packet while naturally preserving their delicate structure.
For those who appreciate simplicity, elevated.
We start with heirloom wheat, stone-milled for a velvety texture. The dough is kneaded three times and rested for 48 hours to develop a deep, nuanced flavor. Each noodle is hand-cut for uniformity and laminated using a low-pressure rolling technique, ensuring a silky yet firm bite. Finally, they are air-dried in a cedarwood chamber before being taken out of a literal shin-ramen packet while naturally preserving their delicate structure.
For those who appreciate simplicity, elevated.
We believe that true luxury lies in precision, purity, and process. Each strand is a testament to the meticulous craftsmanship that transforms simple ingredients into an unparalleled instant ramen experience.
1. Heirloom Wheat, Expertly Milled
Our journey begins with a carefully curated selection of heirloom wheat, grown in nutrient-rich soil to ensure optimal protein content and a naturally sweet aroma. The wheat is stone-milled at low temperatures, preserving its delicate flavors while achieving an ultra-fine, silk-like flour that forms the foundation of our noodles.
2. Triple-Kneading & 48-Hour Cold Fermentation
The dough undergoes a triple-kneading process, carefully developing the gluten structure to create a perfect balance of chew and tenderness. It is then cold-fermented for 48 hours, a technique borrowed from artisanal bread-making, allowing the natural enzymes to enhance the depth and complexity of flavor.
3. Hand-Cut & Laminated for the Perfect Bite
Unlike mass-produced noodles, each sheet of dough is hand-cut to precise dimensions, ensuring every strand maintains a uniform thickness. The noodles are then laminated using a low-pressure rolling technique, gently layering the dough for a refined, silky mouthfeel without sacrificing the signature ramen bite.
4. Cedarwood Chamber Air-Drying
Rather than using high-heat frying methods, our noodles are air-dried in a custom cedarwood chamber, inspired by traditional soba aging techniques. This natural drying process preserves the noodle’s structure while infusing a subtle, earthy aroma that enhances every slurp.
The result? A luxuriously smooth, perfectly straight instant ramen noodle that cooks in minutes but delivers the experience of a bowl crafted with patience and expertise. Because true indulgence is in the details.