What Makes Kizuki Special Artisan Craftsmanship: Broth & Noodles At Kizuki, every bowl starts with precision and patience. Our signature roast-and-boil method roasts pork bones for hours before simmering—similar to the refinement of French consommé. This technique removes impurities and excess fat while layering in rich, aromatic flavor. The result? A crystal-clear yet deeply satisfying…
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Craving authentic Japanese ramen in the United States? Whether you’re searching for “ramen near me” in Seattle, Portland, Chicago, Indiana, or Texas, Kizuki Ramen & Izakaya brings rich, handcrafted broths, springy noodles, and izakaya favorites to neighborhoods across the country. Use this guide to explore our locations, what to order, and how to get here…
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The Chinese Origins of Ramen: How It Arrived in Japan Ramen is widely known imported from China to Japan, ramen-noodle shops first sprang to popularity in both countries in the early 1900s, and the noodles were actually called “Chinese soba” noodes in Japan up until the 1950s. A large number of overseas Chinese to settle…
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Unique Bone Roasting Technique for a Rich Ramen Broth Kizuki is the first in the Japanese ramen industry to roast the bones for hours before boiling them and then simmer for another six to eight hours. This process reduces grease while enhancing the broth’s special aroma, similar to the French technique of making consommé. The…
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Japanese ramen has its own characteristics, so how to make the ramen conform to the Japanese taste? The Japanese thought of soy sauce and miso, and also took into account the difference in taste between each place. The ramen was remodeled and various ramen noodles were born. Shoyu ramen(Tokyo style) It is known as “Chinese…
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