Brand's products MINOYAKI

MINOYAKI PORCELAIN RAMEN BOWLS COLLECTION

Minoyaki porcelain, renowned for its high quality, is produced in Mino (Gifu Prefecture, central Japan) Japanese province, mainly in towns of Tajimi, Toki, Mizunami and Kani. It first appeared in the 7th century, fired in kilns dug into mountainsides. This is Japan's most popular porcelain, distinguished by its variety of shades, texture and quality of its materials, not to mention glaze (enameling) performed at 1300°C, final coating, surface polishing and smoothing.

This porcelain high-temperature firing considerably reduces humidity and impurities, giving this tableware strength and durability. We have selected for you a contemporary range of 8 different rāmen bowls made from Minoyaki porcelain. These bowls, with a capacity of 1200 ml, are large enough for one person to hold in one hand, and versatile enough to be used not only for noodles, but also for donburi.

Patterns are traditional Japanese motifs. Rāmen are inseparable from Japanese culinary culture. It's a dish of noodles served in a broth made from meat and bones (pork, chicken, beef...) or fish, seafood or vegetables, then deliciously seasoned with miso or soy sauce, soy must or even sake kasu (sake lees). Ingredients making up any good rāmen are soup, noodles, « tare » (concentrated mixture that gives rāmen bowl dish its character, its major taste. Most common flavors are shoyu soy sauce, miso, the powerful tonkostu made from concentrated pork bone broth, shio made from dried seafood = fish, shellfish, seaweed... ) and toppings (most common are eggs, chashu or marinated and roasted pork, menma or marinated bamboo shoots, nori, naruto = a kind of firm surimi). Although Chinese in origin, rāmen first appeared in Japan in the 17th century.

Today, they are extremely popular, and the archipelago boasts over 35,000 specialized restaurants. There's even a rāmen museum near Shin-Yokohama station. Rāmen are actually thin Chinese noodles, whose texture and presentation can differ from region to region. Each Prefecture boasts its own special recipe. Kumamoto is renowned for its pork and broth-based rāmen, Kagoshima for its kurobuta (local black pork) and chicken rāmen, Tokyo for its pork and chicken-based shoyu rāmen with vegetables and katsuobushi dried bonito flakes.