Garlic, do you want to go this far? The moment you take a sip, the garlic comes. It's not a scent. It comes as a taste. And even after eating, there is still garlic. That's right. This soup is grated and diced, and contains two types of Tago garlic. Tako is a town in Aomori Prefecture where garlic branding has progressed in particular. It is large, has a high sugar content, and is characterized by a plump aroma. By layering these mild ingredients with two types of processing, we have achieved a garlic presence that you can't think of as bag noodles. The base is a soup made with Tsugaru miso mixed with seafood, chicken bones, and pork bones. The noodles are aged dried noodles made from raw noodles that are dried as they are, and the soup is well mixed with medium-thick noodles. The creator of this bag noodles is Shinji Yamakage, owner chef of the Italian bar "OSTERIA GABU" in Sendai. This is a dish from the brand "GABULIC" launched by Mr. Yamakage, who is from Tago with the desire to "deliver local garlic to the whole country". For people like this For those who like garlic ramen. For those who want to eat serious garlic tonight. Cooking method (1) Put 500-600cc of water in a pot and bring it to a boil. Place the noodles in boiling water and boil for about 6 minutes. (After about 3-4 minutes, lightly loosen it with a hammer and boil it.) (Note) Please adjust the boiling time of the noodles to your liking. Note: Please adjust the boiling time of the noodles to your liking. (2) When the noodles are boiled, turn off the heat, add the broth little by little, and stir well. (3) When it is ready, transfer it to a bowl and serve. Add char siu, menma, bean sprouts, chopped garlic, garlic chips, etc. to make it even more delicious.