[Shipping included] [Miyagi Prefecture] Kesennuma, 3 meals of seafood shark fin ramen

This product uses shark fin from Kesennuma, Miyagi Prefecture, the number one shark catcher in Japan.
Shark fins are made by removing skin, meat and bone from shark fins and drying the fibers.
The part used in this product is the "pector fin" of the shark, which is a sturdy texture that is very exercised and is carefully hand-packed two slices at a time. When simmering, the "shark fin" that has been returned after the soup is completed is added at the end to prevent the savory flavor from leaking out, creating a thick, satisfying "shark fin".
In addition, adding shiitake mushrooms, enoki mushrooms, bamboo shoots, chicken, and scallops adds a delicious flavor to the soup, allowing you to enjoy a moderate texture.
It also uses "seafood salted ramen soup" that goes well with "shark fin" and is reminiscent of the port town of Kesennuma. By combining a double soup made from sea-based ingredients such as dried sardines, flying fish, and bonito, with pork and chicken, which creates a rich flavor, we have made the most out of the soup, making it a perfect combination when the "shark fin paste" blends in.
For the "men" we used "No. 24 curly noodles," a "aged, highly watered noodles" made by our noodle maker who knows the deliciousness of Chinese noodles, carefully selected blends of our own flour and finished using skilled techniques. The exquisite mixing with "shark fin" and "seafood salted ramen soup" will simmer your appetite.
And this isn't the only fun! Even after you've finished eating the noodles, it's a waste to throw away the soup that's mixed with golagen! This product will be delicious even when poured into rice and made into a rice porridge style, and you won't have to throw away the last drop.

*Gift wrapping available: Available/Name can be engraved