| |
|
|
| |
|
|
| |
|
|
| |
Long ago, ramen connoisseurs in Japan realized that fresh noodles tasted best. Nowadays, ramen shops in cities like Tokyo get their noodles from master noodle-makers and then have to take every precaution to ensure the noodles are kept at a certain temperature until they are served. To ensure our noodles stay at the right temperature and freshness, Ichi-ban boshi's
noodles are made fresh right here in our store so that you can enjoy
the best tasting quality ramen, soba and yakisoba around. You can taste
the difference between fresh-made noodles and packaged noodles,
fresher is always better. |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
We use only the best high quality premium Australian wheat noodle flour, purified water and we don't add anything artificial. The noodles must retain
their pureness. The freshness and purity of the noodles brings
out the true flavour of the soup. If noodles are too thick, or too thin, it changes everything. Every so often our master noodle maker tastes the raw noodles. His highly developed senses can tell him if the noodles are not perfect. |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
To get this lovely
golden colour, we call on the wisdom from an ages-old tradition
of noodle-making. To get the perfect balance of noodle thickness,
length, colour and flavour it took countless hours of trial and
error. Our master noodle maker loves what he does, and he does it better than anyone in Australia. His secret: passion, patience, care and love of noodles. |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
Depending on the
season, humidity and air temperature, we alter the ratio of water
and flour to ensure that you get your noodles al dente,
because thats the way noodles should be eaten. Why do Japanese
slurp their noodles? Because they want to eat the noodles quickly,
while they are still al dente. |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
|
|
 |
Copyright © 2007 Escalation Pty Ltd. All rights reserved. |
|
