Ramen Technique Instruction Manual

This book thoroughly dissects the products of 16 popular ramen shops. Explains how to make soup, noodles, and toppings with detailed process photos.

Especially for soups, they introduce a wide variety of types, from classics such as chicken bones and pork bone soup to recent trends such as pork bone seafood and white chicken soup.

At the end of the book, 16 store owners’ store building and management know-how are recorded.