Ultimate Richly-textured Cloudy Chicken Soup!
Many successful Japanese ramen restaurants have established their
new branches in other countries and introduced their original products
to ramen markets abroad. Recently, Marutama Ra-men that serve
authentic Japanese ramen have been making its Toripaitan soup as
the new wave in Japanese Ramen industry following Shoyu, Miso,
Shio and Tonkotsu soup.
Marutama's Toripatan soup served with homemade Hakata-styled
ramen noodle. Best quality of this soup due to its 100% pure chicken broth(in Indonesia only) that made with no MSG at all! As for Toripaitan soup itself is one of the very difficult soup to cook. This is because the taste of Toripaitan soup are very susceptible to change in color and taste if the cooker are not detail enough in processing the soup. Every Marutama store needs approximately 5 hours daily
for cooking process and preparation.
This pure milky white chicken-based
soup has delighted and won-over
many ramen lovers' in Asia.
Marutama offers an authentic Japanese ramen experience with
its half-boiled aji tamago and aosa seaweed topping, complete with
melt-in-your-mouth char siew.
This additional topping called half boiled seasoned egg is very
recommended for ramen. At Japan, Marutama's half-boiled
seasoned egg rewarded as "the best tamago". Its unique texture
that fully boiled at the surface but yet still half boiled on the inside
blended perfectly with the seasoning.
Marutama is well-known as a restaurant which has developed their
shops not only in Ryogoku, Tokyo and Kawaguchi, Saitama, but also in
Singapore, Indonesia, Malaysia and Canada since the first
Marutama restaurant in 2001.