Press Release: "We are launching a new plant-based 'Shojin' noodle."（Japanese） https://www.nankai.co.jp/lib/company/news/pdf/231109.pdf

What is Kadohama-style Koyasan Noodles?

MIRACORE
This time, using the plant-based soup base created by Ryukishin with MIRA-Dashi™ and blending it with the sesame tofu extract, the ramen soup was made.
Were there challenges, such as adjusting the blend?

Kadohama
Yes, we offer three flavors at the shop: salt, miso, and white broth (paitan).
We adjusted the mixture for each soup base, considering the seasoning and salt content. We conducted numerous trials and had many tastings.

By the way, Kadohama Sesame Tofu uses hulled sesame seeds, removing the skin.

MIRACORE
Indeed, when I think of sesame tofu, I imagine it being a beige color, but Kadohama's sesame tofu is pure white.

Kadohama
That's right. Koyasan's shojin cuisine has its roots in hospitality. It's important that it looks beautiful in the red lacquered bowls used for serving.

MIRACORE
Wow, I didn't know that!

Kadohama
By the way, when using only the hulled seeds, a unique grain smell tends to emerge.
We paid special attention to ensure this wasn’t noticeable in the ramen soup. We conducted over 50 trials.

MIRACORE
Thanks to your efforts, we have a product that truly reflects the essence of Koyasan!
Moreover, the noodles are made from rice flour, correct?

Kadohama
Yes, they are gluten-free rice flour noodles developed by Ryukishin.
At our Odawara store, we have been offering meal menus that incorporate sesame tofu for some time, and we have received inquiries about gluten-free options, especially from overseas customers.
Hence, we decided to use gluten-free noodles this time.

Why shojin? Why ramen?

MIRACORE
The combination of sesame tofu and ramen was surprising, but the concept of shojin cuisine x ramen is also innovative, isn't it?

Kadohama
When we think of cuisine from Koyasan, shojin cuisine comes to mind.
But when you hear "shojin cuisine," doesn't it feel somewhat intimidating?
I wanted to create something that anyone could eat casually and that would also please our international guests.

MIRACORE
That's why you chose ramen!

Kadohama
Exactly. When visitors come to Japan, we want them to enjoy Japanese cuisine.
Moreover, when they come to Koyasan, we want them to take back a taste of Koyasan as a memory.
By combining the popular Japanese dish "ramen" with the flavors of Koyasan's sesame tofu and adding the concept of shojin cuisine, we created the "Kadohama-style Koyasan Noodles."

MIRACORE
You want to share the taste of Koyasan with everyone as a memorable experience.

Kadohama
Exactly. I believe that the ultimate form of globalization is the ultimate form of localization. I want to bring our domestic ingredients and dishes to be enjoyed by people from overseas as well.

MIRACORE
I hope that Koyasan Noodles will become a new specialty representing Koyasan, spreading far and wide.

Tasting Kadohama-style Koyasan Noodles (Paitan Flavor)

Regardless of whether it's plant-based or gluten-free, I want everyone to first enjoy it without hesitation.
Anyone will be surprised by this new sensation of deliciousness.

The special sesame juice adds a creamy texture and a fragrant accent.
Still, the lingering taste is undeniably that of a ramen soup.

The topping of tempura wrapped in yuba (tofu skin) is another delight.
The combination of crispy and soft textures is irresistible!

The rich soup clings to the noodles naturally, and by the time you finish eating, the bowl is completely empty.

In shojin cuisine, it's known that the practice is to eat everything without leaving anything behind, and I realized that being able to finish even the soup completely is what makes it a "shojin noodle".