boneLV.1 UNLOCK
Pork Genkotsu Bones
Marrow-rich pork femur bones that emulsify into creamy, thick white Hakata-style tonkotsu stock.
COST:¥160
Optimal Boil:6~8 Hours (Continuous Boil)
Optimal Temp:95°C ~ 100°C
UMAMI: 92
AROMA: 78
INGREDIENTS & TOPPINGS ENCYCLOPEDIA
Japanese Ramen Simulator Ingredients & Umami Database (2026)
8 site-model ingredient pages for EA v0.1.50.17746: bones, dashi, tare, toppings with synergy notes — pending Day 1 official items listed below. /tools/broth-builder · /guides/level-unlocks-guide · /guides/noodle-toppings-guide
Official in Early Access — not yet on this wiki
OFFICIALWild Dog added these in the Day 1 patch. We link the Steam post only — no invented recipes, prices, or umami scores. /changelog · /guides/level-unlocks-guide
Tantanmen
OFFICIALRECIPENew ramen in Day 1: chicken/pork-bone broth orders unlock at Shop Lv.26; beef-bone broth orders at Lv.28. No site recipe or stats yet.
Wiki recipe/stats: pending hands-on write-up — not listed yet
Day 1 patch notes on Steam →Tantan Tare
OFFICIALINGREDIENTPurchasable from Shop Lv.26. Day 1 patch: the buy screen now shows its umami and aroma — confirm in-game; we are not publishing numbers here.
Wiki recipe/stats: pending hands-on write-up — not listed yet
Day 1 patch notes on Steam →Garlic Chives
OFFICIALINGREDIENTShop Lv.26; prep on the cutting board as a topping. Pending hands-on wiki entry.
Wiki recipe/stats: pending hands-on write-up — not listed yet
Day 1 patch notes on Steam →Bok Choy
OFFICIALINGREDIENTPurchase unlock Shop Lv.26; topping orders from Lv.26 (Day 1 balance change). No modeled stats on this wiki yet.
Wiki recipe/stats: pending hands-on write-up — not listed yet
Day 1 patch notes on Steam →Bonito Flakes
OFFICIALINGREDIENTBuyable from Shop Lv.25 per Day 1 notes. Separate from our pre-launch modeled katsuobushi page until re-verified in EA.
Wiki recipe/stats: pending hands-on write-up — not listed yet
Day 1 patch notes on Steam →
Chashu spotlight — Steam store trailer footage (OBSERVED)
OBSERVED
Chashu tops search interest. The Steam store trailer shows vacuum-pack restock and fan-plated slices (below); the EA build may differ. Our chashu cost/umami page is a site model — confirm in-game. Official copy also mentions chashu rice bowls.
📸 Steam store trailer frame: fanned chashu. Pre-release footage — verify the flow in your Early Access save.
Quadrant Guide
Scatter comparison of japanese ramen simulator ingredients umami vs. aroma — top-right = premium routes, bottom-left = topping efficiency.
- Umami-focused (dashi/bone)
- Aroma-focused (Mayu/oil)
- Balanced premium
- Value toppings
- Pork Genkotsu BonesU:92 / A:78
- Fresh Whole Chicken & BonesU:88 / A:85
- Rishiri Natural Kombu KelpU:95 / A:60
- Hon-Karebushi Thick Bonito FlakesU:90 / A:92
- Roasted Black Garlic Mayu OilU:82 / A:99
- Shinshu 3-Year Aged Red MisoU:91 / A:89
- Thick Braised Pork Belly ChashuU:85 / A:84
- Lava Yolk Ajitama EggU:82 / A:70
Daily Morning-Market Procurement Priority
Where to spend your pre-open budget first on japanese ramen simulator ingredients — Priority 1 buys come before anything else.
- P1
Buy split femur (genkotsu) not mixed cuts—marrow yield is 40% higher. Negotiate morning crate price −12% before 06:30.
- P2
Whole bird costs 18% less per kg vs. pre-cut carcass. Buy size 1.2–1.4 kg for best skin-to-meat ratio in japanese ramen simulator umami scoring.
- P3
Rishiri grade costs 2× generic Hidaka but umamiValue 95 vs. 72—use Rishiri for shio/shoyu, Hidaka for miso masking. Reuse spent kombu for tsukudani staff rice (zero waste).
- P4
Thick-shaved (atsukezuri) for dashi, thin (hanakatsuo) for topping only—swapping saves 25% per bowl. Buy hon-karebushi in 1 kg blocks and shave daily vs. pre-flaked bags.
- P5
Dilute 3-year red with 20% white miso for lunch set—cuts cost 18% while keeping umamiValue above 88. Buy 5 kg tub only if miso bowls >35/day.
- P6
Buy whole belly block vs. pre-sliced—saves 22%. Braise liquid doubles as ajitama marinade base (Day 3+ synergy unlock).
- P7
Bulk peeled garlic saves 40 min prep but costs +15%—worth it above 120 bowls/day. Reuse spent garlic solids in staff fried rice (never in customer bowls).
- P8
Buy medium (M) eggs not L—same yolk ratio, ¥3 cheaper/tray. Batch 30 Sunday/Tuesday/Thursday; chashu braise liquid replaces 30% dashi in marinade.
Morning-Market Budget Allocation Guide (¥800/day baseline)
Split your pre-open budget across four tiers: bones & dashi first, toppings & aroma oils scaled to daily bowl volume.
T1 · Tier 1 — Bone & Stock Foundation (45%)Budget % 45% · ¥360
Pork Genkotsu Bones, Fresh Whole Chicken & Bones
Genkotsu + whole chicken cover 70% of bowl volume. Under-funding here collapses lunch service before toppings matter.
T2 · Tier 2 — Dashi & Umami Multipliers (25%)Budget % 25% · ¥200
Rishiri Natural Kombu Kelp, Hon-Karebushi Thick Bonito Flakes
Kombu + katsuobushi unlock 7~8× synergy on shio/shoyu routes. Skipping dashi tier saves ¥150 but costs 2-star reviews by Day 4.
T3 · Tier 3 — Tare, Toppings & Signature (18%)Budget % 18% · ¥144
Shinshu 3-Year Aged Red Miso, Thick Braised Pork Belly Chashu, Lava Yolk Ajitama Egg
Chashu + ajitama drive photo reviews; red miso anchors winter revenue. Batch on Sun/Wed to smooth spend.
T4 · Tier 4 — Aroma Ceiling & Flex Reserve (12%)Budget % 12% · ¥96
Roasted Black Garlic Mayu Oil
Mayu is LV.3+ luxury spend. Hold 12% as buffer for critic events or sudden tonkotsu promo nights.
Ingredient Storage & Natural Freshness Decay Table (0–3 days chilled)
Remaining freshness (%) after morning-market purchase. 100% = day-of peak. Enforce FIFO to cut waste.
| Ingredient | Day 0 | Day 1 | Day 2 | Day 3 |
|---|---|---|---|---|
| Pork Genkotsu Bones Fresh bones lose marrow lipids fast — freeze day-2 surplus or umami drops −18. | 100% | 88% | 62% | 35% |
| Fresh Whole Chicken & Bones Whole bird: breakdown AM day 0; carcass stock quality −12 per day after day 1. | 100% | 92% | 78% | 55% |
| Rishiri Natural Kombu Kelp Dried kombu stable; rehydrated dashi only — dashi umami −25/day after extraction. | 100% | 100% | 100% | 98% |
| Hon-Karebushi Thick Bonito Flakes Opened bag: vacuum + freezer slows IMP loss; aroma −8/day at room temp. | 100% | 95% | 82% | 68% |
| Roasted Black Garlic Mayu Oil Prepared Mayu: sulfur aromatics fade after day 3 — batch weekly, not daily fry. | 100% | 98% | 90% | 72% |
| Shinshu 3-Year Aged Red Miso Tub with film contact: GMP stable; surface oxidizes if left open (−6 umami). | 100% | 99% | 97% | 94% |
| Thick Braised Pork Belly Chashu Braised vacuum: slice-to-order; pre-sliced >4 h loses 40% aromaValue. | 100% | 94% | 85% | 70% |
| Lava Yolk Ajitama Egg Marinated max 48 h — white turns rubbery; FIFO is #1 early-game waste lever. | 100% | 88% | 72% | 50% |
boneLV.1 UNLOCK
Fresh Whole Chicken & Bones
Produces golden clear chintan or silky tori paitan with delicate sweetness and clean chicken aroma.
COST:¥140
Optimal Boil:4~5 Hours
Optimal Temp:90°C ~ 95°C
UMAMI: 88
AROMA: 85
dashiLV.1 UNLOCK
Rishiri Natural Kombu Kelp
The foundation of Japanese glutamic acid (Umami). Must never be boiled rapidly to avoid bitterness.
COST:¥80
Optimal Boil:Cold Soak 8h + Simmer 30min
Optimal Temp:60°C ~ 65°C (Never Boil)
UMAMI: 95
AROMA: 60
dashiLV.1 UNLOCK
Hon-Karebushi Thick Bonito Flakes
Inosinic acid powerhouse that synergizes with Kombu to multiply total umami flavor by up to 8x.
COST:¥70
Optimal Boil:15~20 Minutes
Optimal Temp:85°C
UMAMI: 90
AROMA: 92
aroma_oilLV.3 UNLOCK
Roasted Black Garlic Mayu Oil
Garlic fried across 7 temperature stages to pitch black caramelization. Transforms tonkotsu into a powerhouse.
COST:¥90
Optimal Boil:Pre-made Infusion
Optimal Temp:Room Temp (Drizzle on Bowl)
UMAMI: 82
AROMA: 99
tareLV.2 UNLOCK
Shinshu 3-Year Aged Red Miso
Deeply fermented soybeans with malted rice. Provides rich earthy body and bold umami presence.
COST:¥85
Optimal Boil:Blend into bowl tare
Optimal Temp:85°C
UMAMI: 91
AROMA: 89
toppingLV.1 UNLOCK
Thick Braised Pork Belly Chashu
Rolled pork belly simmered in soy sauce, mirin, and sake until melt-in-mouth tender with torch sear.
COST:¥110
Optimal Boil:Braise 3h in Shoyu Tare
Optimal Temp:Warm Slice
UMAMI: 85
AROMA: 84
toppingLV.1 UNLOCK
Lava Yolk Ajitama Egg
6-minute soft-boiled eggs marinated overnight in sweet dashi soy sauce with a custardy golden yolk.
COST:¥45
Optimal Boil:Boil 6m15s -> Ice Bath -> 24h Soak
Optimal Temp:Chilled or Room Temp
UMAMI: 82
AROMA: 70
FAQ
Are umami and aroma values on this page from the game?
No. All 8 listed items use site-model estimates (checked 2026-10-11 vs v0.1.50.17746). Day 1 added garlic chives, bok choy, tantan tare, and bonito flakes at set shop levels — see pending-official block; our modeled katsuobushi page may differ until re-verified.
Why is Bonito Flakes listed twice?
Our pre-launch "Hon-Karebushi Thick Bonito Flakes" page is a site model. The Day 1 patch names Bonito Flakes buyable from Lv.25 — we keep both separate until we confirm names and stats in Early Access.
Where do unlock levels come from?
Modeled pages use pre-EA assumptions; official shifts (drinks Lv.25, bok choy purchase Lv.26, etc.) are on /changelog and /guides/level-unlocks-guide. Always confirm in your shop UI.