When most people think of ramen, they picture the holy trinity: a rich broth (tonkotsu, shoyu, or miso), springy noodles, and a perfect soft-boiled egg. But the true, often invisible, architect of a memorable bowl is .

Adds a beautiful red hue and a deep, smoky undertone that mimics slow-cooked meats.

A reliable way to add direct, sharp heat to any broth.