The husband boils the noodles; the wife garnishes them with spring onion and fermented bamboo shoots. Between them, they bring alpha and omega together to complete each bowl of ramen. Flavours are based on soy sauce, salt and dried sardines. To bring out the aroma, pure rice sake is added to chicken or seafood dashi soup stock. Two types of fragrant oil are used, deepening the flavour experience. Kombu kelp, scallops and wheat flour, all from Hokkaido, infuse the husband’s love of his homeland.