MSG-Free, Rich Soup with Deep-Roasted Sesame and Aromatic Chili Oil This is a simple soup made without MSG, based on gluten-free soy sauce and generously using vegetables, mushrooms, and kombu. The rich soup includes deep-roasted sesame seeds and is accented with chili oil made using five types of aromatic vegetables. The spiciness is mild. For those who enjoy a bit more heat, you can try the optional five-flavor chili oil. The noodles are smooth and slippery, offering a pleasant throat feel by enhancing the chewy texture from kombu and Japanese rice.

"Sprouted Fermented Brown Rice topped with Soy Milk Cheese" Available only to customers who have ordered ramen, you can enjoy it with the leftover soup. The production rate of organic rice in Japan is 0.2%. This sprouted and fermented brown rice is made from highly valuable organic rice and Kyoto-grown Dainagon azuki beans. We roast soy milk cheese made by fermenting soy milk. Please enjoy it risotto-style by adding it to the remaining ramen soup.

"Sprouted Fermented Brown Rice topped with Soy Milk Cheese" Available only to customers who have ordered ramen, you can enjoy it with the leftover soup. The production rate of organic rice in Japan is 0.2%. This sprouted and fermented brown rice is made from highly valuable organic rice and Kyoto-grown Dainagon azuki beans. We roast soy milk cheese made by fermenting soy milk. Please enjoy it risotto-style by adding it to the remaining ramen soup.

"Sprouted Fermented Brown Rice topped with Soy Milk Cheese" Available only to customers who have ordered ramen, you can enjoy it with the leftover soup. The production rate of organic rice in Japan is 0.2%. This sprouted and fermented brown rice is made from highly valuable organic rice and Kyoto-grown Dainagon azuki beans. We roast soy milk cheese made by fermenting soy milk. Please enjoy it risotto-style by adding it to the remaining ramen soup.

"Sprouted Fermented Brown Rice topped with Soy Milk Cheese" Available only to customers who have ordered ramen, you can enjoy it with the leftover soup. The production rate of organic rice in Japan is 0.2%. This sprouted and fermented brown rice is made from highly valuable organic rice and Kyoto-grown Dainagon azuki beans. We roast soy milk cheese made by fermenting soy milk. Please enjoy it risotto-style by adding it to the remaining ramen soup.

"Sprouted Fermented Brown Rice topped with Soy Milk Cheese" Available only to customers who have ordered ramen, you can enjoy it with the leftover soup. The production rate of organic rice in Japan is 0.2%. This sprouted and fermented brown rice is made from highly valuable organic rice and Kyoto-grown Dainagon azuki beans. We roast soy milk cheese made by fermenting soy milk. Please enjoy it risotto-style by adding it to the remaining ramen soup.

"Sprouted Fermented Brown Rice topped with Soy Milk Cheese" Available only to customers who have ordered ramen, you can enjoy it with the leftover soup. The production rate of organic rice in Japan is 0.2%. This sprouted and fermented brown rice is made from highly valuable organic rice and Kyoto-grown Dainagon azuki beans. We roast soy milk cheese made by fermenting soy milk. Please enjoy it risotto-style by adding it to the remaining ramen soup.

"Sprouted Fermented Brown Rice topped with Soy Milk Cheese" Available only to customers who have ordered ramen, you can enjoy it with the leftover soup. The production rate of organic rice in Japan is 0.2%. This sprouted and fermented brown rice is made from highly valuable organic rice and Kyoto-grown Dainagon azuki beans. We roast soy milk cheese made by fermenting soy milk. Please enjoy it risotto-style by adding it to the remaining ramen soup.

"Sprouted Fermented Brown Rice topped with Soy Milk Cheese" Available only to customers who have ordered ramen, you can enjoy it with the leftover soup. The production rate of organic rice in Japan is 0.2%. This sprouted and fermented brown rice is made from highly valuable organic rice and Kyoto-grown Dainagon azuki beans. We roast soy milk cheese made by fermenting soy milk. Please enjoy it risotto-style by adding it to the remaining ramen soup.

"Sprouted Fermented Brown Rice topped with Soy Milk Cheese" Available only to customers who have ordered ramen, you can enjoy it with the leftover soup. The production rate of organic rice in Japan is 0.2%. This sprouted and fermented brown rice is made from highly valuable organic rice and Kyoto-grown Dainagon azuki beans. We roast soy milk cheese made by fermenting soy milk. Please enjoy it risotto-style by adding it to the remaining ramen soup.

"Sprouted Fermented Brown Rice topped with Soy Milk Cheese" Available only to customers who have ordered ramen, you can enjoy it with the leftover soup. The production rate of organic rice in Japan is 0.2%. This sprouted and fermented brown rice is made from highly valuable organic rice and Kyoto-grown Dainagon azuki beans. We roast soy milk cheese made by fermenting soy milk. Please enjoy it risotto-style by adding it to the remaining ramen soup.

"Sprouted Fermented Brown Rice topped with Soy Milk Cheese" Available only to customers who have ordered ramen, you can enjoy it with the leftover soup. The production rate of organic rice in Japan is 0.2%. This sprouted and fermented brown rice is made from highly valuable organic rice and Kyoto-grown Dainagon azuki beans. We roast soy milk cheese made by fermenting soy milk. Please enjoy it risotto-style by adding it to the remaining ramen soup.

"Sprouted Fermented Brown Rice topped with Soy Milk Cheese" Available only to customers who have ordered ramen, you can enjoy it with the leftover soup. The production rate of organic rice in Japan is 0.2%. This sprouted and fermented brown rice is made from highly valuable organic rice and Kyoto-grown Dainagon azuki beans. We roast soy milk cheese made by fermenting soy milk. Please enjoy it risotto-style by adding it to the remaining ramen soup.