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Collaboration between RamenWalker and Kikkoman

In a groundbreaking initiative, KADOKAWA ASCII Research Institute, headquartered in Bunkyo, Tokyo, is leveraging its RamenWalker brand to foster collaborations within the ramen industry. Their latest project revolves around utilizing Kikkoman's two exceptional soy sauces specifically tailored for ramen restaurants.

Bridging the Gap Between Brands and Ramen Shops

The collaboration features a notable contribution from Hiroshi Yamamoto, the founder of "Ramen Yamaguchi." He has developed two unique ramen dishes using Kikkoman's signature soy sauces: "P Super Selected Koikuchi Shoyu" and "P Super Selected Usukuchi Shoyu." The idea is to not only introduce these flavors but also to educate ramen shops about the possibilities that these exceptional soy sauces can bring to their dishes.

This initiative aims to provide marketing support by directly connecting brands with the ramen industry, demonstrating innovative ways to incorporate soy sauce into ramen recipes.

Two Unique Ramen Variations

Hiroshi Yamamoto undertook the task of creating two distinct ramen flavors that highlight the characteristics of Kikkoman's soy sauces. His process involved firsthand experimentation at Kikkoman's Shoyu Knowledge Center, where he learned about the intricacies of soy sauce production and fermentation. This knowledge allowed him to craft two different ramen dishes that truly exemplify the essence of each soy sauce.

In this endeavor, Yamamoto emphasizes that the approach to using soy sauce should shift from merely pairing it with broth to using it as a foundational ingredient in recipe development. This fresh perspective encourages ramen shops to rethink their product development strategies.

Insightful Development and Promotion

The results of this collaboration will be prominently featured in the upcoming issue of "RamenWalker Tokyo 2027." This publication will showcase Yamamoto's process, the unique features of the two types of soy sauce, and insights from his product testing.

Additionally, Yamamoto will be showcasing these special ramen offerings at the "RamenWalker Kitchen" for a limited period, providing a firsthand experience of how different soy sauces can drastically affect the flavor and aroma of ramen.

The feedback from customers during this pop-up event will be invaluable for future product development and promotion strategies.

Event Summary

• - Event Name: Kikkoman x Ramen Yamaguchi Collaboration Event (tentative)
• - Dates: September 12-13
• - Location: RamenWalker Kitchen, 2nd floor, Tokorozawa Sakura Town, Saitama Prefecture
• - Featured Ramen:

- Ramen using "P Super Selected Koikuchi Shoyu"
- Ramen using "P Super Selected Usukuchi Shoyu"

Special thanks to: Hiroshi Yamamoto, Kikkoman Food Co., KADOKAWA ASCII Research Institute for organizing this collaboration.

About Ramen Yamaguchi

Founded in 2013 in Nishi-Waseda, Tokyo, Ramen Yamaguchi is celebrated for its deeply flavored chicken-based chicken broth ramen. Its emphasis on extracting the rich flavors of chicken and soy sauce has earned it numerous accolades, including recognition in various ramen competitions and high praise internationally.

About Kikkoman’s Exceptional Soy Sauces

• - P Super Selected Koikuchi Shoyu: Known for its rich flavor and aroma, this soy sauce enhances dishes such as ramen broth and tare for chashu.
• - P Super Selected Usukuchi Shoyu: Despite its lighter color, this soy sauce offers a robust umami and is designed to complement the flavors of ingredients and dashi, all while being lower in salt compared to regular usukuchi shoyu.

RamenWalker: A Comprehensive Media Outlet

RamenWalker serves as an all-encompassing media platform dedicated to spotlighting must-try ramen across Japan. It employs various formats including magazines, web content, YouTube, X (formerly Twitter), and television programs to share the richness and innovation of ramen.

For more information about this collaboration and RamenWalker, visit their official website at RamenWalker Official.