Hakata or Nagahama, ramen from Fukuoka features a soup made primarily with pork bones, which are cooked for a long time over extremely high heat. Such a method of cooking releases the bone marrow into the broth and gives the soup its characteristic richness. Flavors vary depending on cooking time and exactly which pieces of bone are used. Savory shoyu tare, or soy sauce soup base, is typically not added, although there are notable exceptions at shops which serve a soup pale brown in color. Often the tare is placed tableside for diners to season thheir broth to taste.

Noodles are distinct - firm in texture and ultra thin, straight and white in appearance. They are boiled very quickly. They are unrisen, made with a very low amount of sodium bicarbonate water. 

Dashi is a Japanese stock or broth, and it is a fundamental ingredient in many Japanese dishes. Dashi is made from kombu (dried kelp), bonito flakes (dried and smoked skipjack tuna that is shaved into thin flakes), anchovies/sardine (iriko or niboshi), or a combination of all or two of them. All the dried foods used to make stocks are rich in naturally occurring glutamates and provide intense flavor to the stock. Dashi creates a savoy umami flavor from all these ingredients and you don't need to season the food much if you have good dashi.

Red dragon is a bonito, kombu, dried shiitake mushroom based broth. The red color comes from hours of cooking chili peppers with the broth which gives it an umami filled addicting spicy flavor. Approximately 5 cloves of garlic is included in each bowl of ramen but because it is slow cooked, the smell and flavor are subtle. Chives are also used plentiful in the soup giving it another subtle but crucial flavor. 

The red dragon is considered a healthy ramen option low in calories, raises metabolism by warming the body from the inside out. If you see someone excessively sweating in our store, you can bet they're enjoying the Red Dragon.