Ramen Collaboration Project with Famous Ramen Restaurants

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Kansai version Kyushu version

Brix meter is Widely Used in Ramen Restaurants! Gourmet Ramen
Restaurant

Chiyoda-ku,Tokyo
饗くろ㐂 – Motenashi Kuroki –

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Salt meter is essential in creating
Kuroki's flavor.

Kuroki's high quality salt and dashi broth. The level of salt can vary as the broth is made using only natural ingredients. Kuroki utilizes salt meter to ensure the consistency of the broth; keeping balance of the salt from the natural ingredients and the salt that is added.

Shibuya-ku,Tokyo
Japanese Soba Noodles
蔦 – Tsuta –

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It was an item I wanted forever.
I often use it for salt concentration for Tare＊.
＊concentrated flavor

In our shop, we continue to develop and develop the ideal taste of salt Tare (concentrated flavor) every day. ATAGO's salt meter can easily measure salt and is easy to operate. It is an item I always wanted to study the taste of Tare (concentrated flavor).

Salt Tare (concentrated flavor) is improved day by day!

Chiyoda-ku,Tokyo
ソラノイロ – Soranoiro –

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Whether part timer or albeit-regardless,
"the same flavor" is created each time.

Our restaurant uses ATAGO's PAL to measure Brix and salt content. The PAL unit is easy to use, allowing for consistent flavor for every batch. The PAL unit is integral to our restaurant.

The Brix and salt content is subtly adjusted, conforming to the seasonal changes of the year.

Toshima-ku,Tokyo
大勝軒 – Taishouken –

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Measuring the Brix is important in maintaining the passion and flavor created by the previous generation.

The ATAGO's "Pocket" Ramen Soup Refractometer is very convenient and easy to use. The measurements can be used to create flavor profiles, unchanging the flavor creation passed from the previous generation.

All different types of soups are measured for quality control.

Nakano-ku,Tokyo
青葉 – Aoba –

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Brix is measured daily to avoid flavor fluctuations. Refractometer adds the science to the chef's experience and intuition.

To keep the "consistent taste," our restaurant uses"scientific method." The ATAGO's ramen refractometer supplements the chef's experience and intuition. The chef's condition affects the flavor. To provide consistent flavor to customers, we use ATAGO's refractometer to check for Brix and salt in the soup on a daily basis.

Daily measurements are crucial to avoid flavor inconsistency resulting from chef's condition.

Bunkyo-ku,Tokyo
魚雷 – Gyorai –

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Quality bonito broth.
Salt and Brix measurements are implacable in keeping the delicate flavor of the broth.

Our soup is made by combining meat and seafood broth with Karebushi, traditional bonito flakes. The ATAGO's salt meter is used to keep the delicate flavor consistent. The flavor expressed in numeric value allows us to provide the soup to our customer with highest confidence.

The quality delicate karebushi flavored soup is maintained.

Digital Hand-held “Pocket”
Ramen soup Brix-Salt Meter
PAL-Ramen Meister Cat No.4942

For stabilization of taste!

A must-have item for a ramen shop.
After repeated experiments with ramen soup and sauce, we achieved to be able to obtain a stable value within 2 seconds even when it is hot. In addition, it is possible to measure the salt content of thick liquids such as sauce without dilution.

Range	Brix : 0.00 to 90.0% Salt concentration : 0.00 to 15.00％
Resolution	Brix : 0.1％ Salt concentration : 0.01％
Accuracy	Brix : ±0.2％ Displayed value : ±0.05％ (for salt concentration of 0.00 to 0.99%) Relative precision : ±5％ (for salt concentration of 1.00 to 9.99%) Relative precision : ±10％ (for salt concentration of 10.00 to 15.00%) *In sucrose solution and sodium chloride solution (20°C)