© RAMEN MOZU
A bright, one-of-a-kind broth built on carefully selected sea salt and white soy sauce, layered with white wine, white wine vinegar, and a touch of citrus.
Built on Japan’s finest nama-shoyu (raw soy sauce) and rounded out with select liqueurs and red wine for a deep, mellow finish.
We slowly draw umami from premium dried ingredients—katsuobushi (karebushi), carefully selected niboshi, and kombu—then blend with a clear chicken stock to create a crystal-clear double broth.
A house blend of Japanese wheats—Haruyokoi (bread flour) and Kitahonami (all-purpose)— enriched with stone-milled flour from Nagano and whole-wheat flour, crafted for aroma, flavor, and a silky-springy finish.
