At "Bunbun Blau Cafe" in Hatanodai, Tokyo, which became a hot topic for "blue ramen", "red ramen" is now available. It is offered for a limited time until around the second week of April.

The true identity of "red" is acerola . Its name is "Red Superfood Acerola Ramen" (1,000 yen including tax). Is it spicy or sour or sweet? I was curious, so when I went to eat it, the taste was completely different from what I had imagined!

◆ What is the taste of red ramen?

Red ramen with plenty of acerola in both soup and ingredients. In addition to acerola nuts, the toppings are chamorok, agu pork, domestic chicken, porcini mushrooms, king trumpet, ice plant, and gray onion.


When you bring the bright red soup to your mouth ... that? Not sour . It doesn't have the savory acidity that you might have imagined when you hear it as acerola, and the rich chicken soup's richness and mellow umami spread throughout your mouth. The last thing that comes out is the slightly fruity acerola scent.


The soup is based on the soup stock taken with Chamorok, and is finished with plenty of Okinawan acerola paste (40cc per cup). Green chili oil is added to the accent, and the slight spiciness enhances the taste of chicken. This soup is so delicious that I can't help but drink it to the end ...!

If you sip the thin straight noodles of domestic wheat without entwining the soup, the noodles with moderate fat will have a very smooth mouthfeel. It will come in quickly. It's crisp and throaty like soba!

◆ The ingredients are meat, mushrooms, and acerola.

Chicken and pork exude a juicy taste that you can chew, and porcini and eringi have a rich texture and a rich aroma.


It's amazing that the taste doesn't vary even though it contains so many ingredients! Is it possible to make the taste more cohesive by cutting the ingredients and making them the same size?


The acerola fruit is sweet and has a slight acidity, and has a refreshing taste like tomatoes. Since the skin contains polyphenols, it has a slight astringency like grape skin.

◆ Why "red ramen"?

We asked Mr. Saito, the owner chef of Bunbun Blau Cafe, about how the novel red ramen was born.

――Why was it red ramen this time?

Mr. Saito: We develop "healthy ramen" every year, but this year we adopted "Acerola," which is said to be a highly nutritious superfood. The color "red" is a retrofit.

――It wasn't all about color.

Saito: Yes. There is acerola. This ramen was developed with the image of "Western-style hot and sour soup noodles (Sanrattanmen) " by making the best use of the acidity of acerola.

--Did you have any difficulty in development?

Mr. Saito: It was difficult to produce a beautiful red color, so I was particular about the process. If you cook it too much, it will turn orange. Therefore, I finish it so as not to heat it as much as possible. Also, if the soup isn't turbid, you won't get a transparent red like this.

--How to make a clear soup?

Saito: Just do it politely!

――Huh ...! (It's made with time and effort ...!)

Mr. Saito: The characteristic of this ramen is that the taste changes as you eat it . You can enjoy the refreshing flavor of acerola in the first half, and the chicken taste becomes richer in the second half.


Red ramen is limited to 30 meals a day. It will end as soon as the stock of acerola that can be provided is exhausted. It seems that it is so popular that it gets repeaters as soon as possible, so if you want to eat it, please come and visit us as soon as possible!