Inspired by “Torichuka”, a Yamagata-style noodle dish traditionally served at local soba shops.

This cup noodle features a chicken-based soup with Japanese-style dashi, offering a clean yet satisfying savoury depth.

Designed as a 2-way cup, it can be enjoyed either hot or cold, reflecting Yamagata’s regional culture of eating chilled noodles.

Warm preparation

1. Peel back the lid from A to B and remove the three sachets.

2. Add the dried toppings, then pour boiling water up to the inner line and close the lid. Place the liquid soup sachet on top of the lid to warm.

3. After 4 minutes, loosen the noodles well, add the liquid soup, and stir thoroughly.

4. Add the remaining sachet and serve.

 

Cold preparation

1. Peel back the lid from A to B and remove the three sachets.

2. Add the dried toppings, then pour boiling water up to the inner line and close the lid.

3. After 5 minutes, open the lid up to point B (do not remove it completely) and loosen the noodles well.

4. Open the drain spout at point C and discard the hot water carefully.

5. Pour cold water into the cup and drain it out. Repeat 1–2 times.

6. Pour cold water up to the inner line, add the liquid soup, and stir well.

7. Add the remaining sachet and serve.