In order to extract the richest flavours of the ingredients, we use high quality pressure cooker imported from Japan, that hits the highest pressure in maximum 136°C to dissolve the ingredients (approx. 3 times sea level pressure).
Our broth uses a generous amount of pork bones cooked through our own uniquely developed process, producing a creamy, rich and umami filled Kyushu Hakata style soup.
We strive to keep the consistency of the flavour brought to Malaysia far from our homeland. There are various equipment such as thermometers and densitometers used in our kitchen to strictly control and maintain our signature broth.
After multiple tests by our in-house ramen experts, we have carefully selected the perfect Kyushu Style Hosomen (Kyushu style thin noodles) as the ideal complement to our specially crafted ramen broth.
All of Kumo’s chashu (roasted pork) is marinated in our “secret sauce” which was developed when Kumo was first founded. It makes our chashu rich and full of umami flavour.
Our chashu meat is absolutely tender and juicy owing to our strict temperature control. To further enhance the taste, we char them right before serving, ensuring that our customers not only enjoy the taste but also the fragrance of our specialty made chashu.