Many high-protein foods use pea or soy protein, and as a result are gritty, hard to digest, and carry a "signature" aftertaste. We chose a new path:
Casein: A slower-release protein that keeps you full for longer and fuels overnight muscle recovery. Its smooth texture and neutral taste blends seamlessly into the dough.
Brown Rice Protein: Easy to digest, rich in amino acids and short-chain fatty acids that promote a healthy gut.
Vital Wheat Gluten: The key to our ramen’s perfect chew. High-protein without the grainy texture of typical plant proteins.
Kansui: A tradition in ramen making for generations, Kansui is an alkaline solution that gives our noodles their signature chew, bounce, and golden hue.
Konjac: A long-used Japanese fiber source that aids digestion and enhances satiety. It also keeps high-protein dough light and springy.
The result? High-protein, lower-carb ramen that tastes and feels like the real thing - No compromises.