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Témoignages des utilisateurs [ Ramen : Liste ]

Témoignages des utilisateurs [ Ramen : Liste ]

RamenJapanese Soba Noodles Tsuta

It was an item I wanted forever. I often use it for salt concentration for Tare (concentrated flavor).

  • Owner: Mr. Yuki Onishi
  • Owner: Mr. Yuki Onishi

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).

RamenMotenashi Kuroki

Salt meter is essential in creating Kuroki's flavor.

  • Owner: Mr. Naoto Kuroki
  • Owner: Mr. Naoto Kuroki

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.

RamenSoranoiro japanese soup noodle free style

Whether part timer or albeit-regardless, "the same flavor" is created each time.

  • Owner: Mr. Chihiro Miyazaki
  • Owner: Mr. Chihiro Miyazaki

Our restaurant uses ATAGO's PAL 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.

RamenHongare Chuka Soba Gyorai

Quality bonito broth. Salt and Brix measurements are implacable in keeping the delicate flavor of the broth.

  • Owner: Mr. Kenji Tsukada
  • Owner: Mr. Kenji Tsukada

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.

RamenTaishouken Higashi Ikebukuro

Measuring the Brix is important in maintaining the passion and flavor created by the previous generation.

  • Owner: Mr. Toshihiko Iino
  • Owner: Mr. Toshihiko Iino

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.

RamenRamen Arrow · Rock'n'Billy Super One

  • Owner: Mr. Junichi Simazaki
  • Owner: Mr. Junichi Simazaki

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

RamenRamen Hachinoashiha

  • Owner: Mr. Katsumasa Hori
  • Owner: Mr. Katsumasa Hori

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.

RamenMuteppou Main Store

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.

  • Owner: Mr. Shigeyuki Akasako
  • Owner: Mr. Shigeyuki Akasako

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.

RamenKadoya Shokudou Main Store

By adding extra effort, we can see the material change in accordance to seasonal change.

  • Owner: Mr. Kazuyoshi Tachibana
  • Owner: Mr. Kazuyoshi Tachibana

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.

RamenHAKATA IKKOUSHA HAKATA

  • Owner: Mr. Yusuke Yoshimura
  • Owner: Mr. Yusuke Yoshimura

Hakata's taste to the world! Wherever you eat you can offer authentic taste!

RamenKagoshima Ramen Ton Toro

  • Owner: Mr. Yuuto Nakazato
  • Owner: Mr. Yuuto Nakazato

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

RamenHIDE CHAN-RAMEN

  • Owner: Mr. Hideto Kawahara
  • Owner: Mr. Hideto Kawahara

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

RamenKokutei Kumamoto-Ramen

  • Owner: Ms. Kyoko Hirabayashi
  • Owner: Ms. Kyoko Hirabayashi

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

RamenAoba Nakano main store

Brix is measured daily to avoid flavor fluctuations. Refractometer adds the science to the chef's experience and intuition.

  • Aoba Nakano main store

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.