It was difficult to develop Marlatan to suit the taste of Japan.
The combinations of spices and seasonings are endless, and we have made countless prototypes.
This is because, although Chinese marlatan recipes are delicious, they are not suitable for the taste of Japan.
We analyzed it in detail, adjusted it, and tasted it many times with customers, family, acquaintances, staff, etc., and the current taste was completed.
In pursuit of Japanese-style soup stock that suits Chinese medicine, we are particular about domestic production for both the ingredients of the soup and vermicelli.
Chinese soup is mainly made of beef bones and pork bones, but I took on the challenge of making it into a Japanese-style soup stock.
It was difficult to find a factory in Japan that could bring out the charm of Japan's ingredients and Japanese-style soup stock, but after trial and error, we arrived at a combination of chin and chicken.
In addition, vermicelli is particular about the handmade feel, and we looked for a company with a small scale.
This is a point that we are particular about in order to make the original unbleached vermicelli made in Japan, which is the best combination for the soup that we are particular about, such as hardness and thickness.
More than 30 kinds of spices are also carefully selected. We researched original products by blending those that have medicinal effects and those that suit the taste buds of Japan.
It took three years to create an authentic soup that combines a white hot water soup made with pork bones, chicken bones, and beef bones with a combination of several spices.
From there, it took two years to pivot and create a Japanese-style taste that combines chicken stock, bonito, and flying fish broth with unique spices, for a total of five years.