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Japanese's Style "ChaShu"

Ramen is a Japanese noodle soup consisting of wheat noodles, rich broth, and meat/vegetable toppings. Ramen is one of the most popular foods in Japan. In the 1990s Ramen was introduced to the United States as another “Japanese Delicacy” and has become very popular in NY, LA, and SF.

Ramen soup is usually prepared with soup formula and broth. Soup formula is made from seafood extract, seasonings such as miso, and soy sauce. Broth soup is made from pork bone, chicken bone, and vegetables. Hot water can be used as a substitute for the broth.

We have four popular soup formula for you to choose from Shoyu (soy sauce base), Miso

(soybean baste base), Tonkotsu (pork born base), and Shio (lightly salted). As our soup formula

is rich and flavorful, you can easily prepare delicious Ramen soup just by adding hot water into

soup formula.

 

Shoyu (“soy sauce”) soup

This ramen soup combines Umami from Kombu (seaweed or kelp) and ginger with the rich taste

of soy.  Oil and fat used are vegetable-based, creating a light and mild taste soup.

Miso (“soybean paste”) soup

This ramen soup offers the rich flavor of Awasemiso, a mix of Shiromiso (light-brown or white

miso) and Akamiso (dark-brown or red miso) from Hokkaido. It is accented by blending savory

herbs such as garlic and ginger, and toasted sesame seeds.

Tonkotsu (“pork bone”) soup

This is a real Tonkotsu soup—a specialty of Kyushu Hakata.  It artfully combines mild flavor with

a full body and richness.

Shio (“salt”) soup

This salt-flavored ramen soup is made from ingredients of the Umami, including bonito, dried

sardines, and sea tangle. By adding onion-flavored oil, it carries lightness as well as rich flavor.

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