Measuring viscosity with VISCO™ changed viscosity management from sensory to a numerical value and made the viscosity of soup more consistent and stabilized the mouth feel.
VISCO™ is lightweight, compact and easy to carry, so it can be carried to the manufacturing site for quick measurement. Because it is easy to operate and does not require any special skill, it enables smooth manufacturing.

In our shop, we continue to develop and develop the ideal taste of salt Tare (concentrated flavor) every day. ATAGO's salt meter can easily measure salt and is easy to operate. It is an item I always wanted to study the taste of Tare (concentrated flavor).

Kuroki's high quality salt and dashi broth. The level of salt can vary as the broth is made using only natural ingredients. Kuroki utilizes salt meter to ensure the consistency of the broth; keeping balance of the salt from the natural ingredients and the salt that is added.

Our restaurant uses ATAGO's PAL™(PAL™-96S/PAL™-Easy SALT) to measure Brix and salt content. The PAL unit is easy to use, allowing for consistent flavor for every batch. The PAL unit is integral to our restaurant.

Our soup is made by combining meat and seafood broth with Karebushi, traditional bonito flakes. The ATAGO's salt meter is used to keep the delicate flavor consistent. The flavor expressed in numeric value allows us to provide the soup to our customer with highest confidence.

The ATAGO's "Pocket" Ramen Soup Refractometer is very convenient and easy to use. The measurements can be used to create flavor profiles, unchanging the flavor creation passed from the previous generation.

PAL is never a product that produces taste or brings out deliciousness. You can adjust the taste.

By digitizing the aiming taste, it makes it easier to make stable products. When the value breaks, it is also important to think about the cause.

Tonkotsu soup of Muteppou is a soup with plenty of collagen made with high quality domestic pig bone and water only.
Every day, it is stewed until the bone marrow melts.
We are using special attention to products that are not sold face to face. The Brix and a salinity meter is one of the indicator to judge whether the usual soup has been made or not.
While making the sense of craftsmen cultivated through years of know-how as an important part of the taste index, the Brix meter is useful as a supporting tool, which can objectively see a small change in daily life.

By adding extra effort, we can see the material change in accordance to seasonal change. We measure three kinds of soup respectively. I am also committed to noodles so we are also measuring Kansui. Since it is equipped with automatic temperature compensation there is no need to worry about the temperature.

Wherever you eat you can offer authentic taste!

Essential to maintain the concentration of soup balance of pork, chickens and seafood based soups.

I am using a Brix meter to make thick and rich pork bone soup that sticks to the noodles.

I am using a Brix meter to preserve the taste of orthodox Kumamoto ramen.

To keep the "consistent taste," our restaurant uses" scientific method." The ATAGO's ramen refractometer supplements the chef's experience and intuition. The chef's condition affects the flavor. To provide consistent flavor to customers, we use ATAGO's refractometer to check for Brix and salt in the soup on a daily basis.