Our soup, being extracted entirely from Chicken, is plentiful in Collagen, and extremely flavourful.In most cases chicken bones are used to extract flavour into the soup. In actual fact, Marutama generously uses chicken feet and the more meatier abdominal meat sections of the chicken to extract the maximum 'umami' for the soup base. Salt from the Fujian Province, China and Okinawa, Japan provide rich flavour and abundance of minerals which have beauty and digestive benefits. A 'Chijire' or wavy noodle is used as they help meld the richer soup with the noodles better.
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