“A Bowl That Changes the Concept of Ramen 'Noodles'” – “Super Super Thick Mochi Noodles” with a “Bouncy Texture Like Mochi” Arrive in Inuyama!! – Introducing 100% Mochi Wheat “Extra Thick Mochi Noodles”!
The difference is clear the moment you slurp it. Providing a new experience of 'bouncy texture' rather than 'chewiness'.
📋 Article Processing Timeline
- 📰 Published: March 31, 2026 at 22:37
- 🔍 Collected: April 1, 2026 at 13:39 (15h 1m after Published)
- 🤖 AI Analyzed: April 16, 2026 at 23:24 (369h 44m after Collected)
Tsukemen Ramen Yuimaru, a ramen restaurant in Inuyama City, Aichi Prefecture, will begin offering its newly developed "Super Super Thick Mochi Noodles" made with mochi wheat from April 16, 2026.
This product goes beyond the traditional concept of "koshi" (chewiness/firmness) in ramen, realizing a completely new noodle experience with a "bouncy texture."
One slurp reveals a mochi-like elasticity. The texture that springs back with every bite sets it apart from conventional ramen.
"Why do these noodles 'bounce'?"
While general wheat contains "amylose" and "amylopectin," the "mochi wheat" used this time is a special wheat composed almost entirely of amylopectin, which is the sticky component.
This characteristic gives it properties such as "strong stickiness, stretchy elasticity, and resistance to hardening even when cold."
As a result, a texture that "springs back" rather than just "chews" has been achieved.
"Texture shifts from 'koshi' to 'elasticity'."
The "Super Super Thick Mochi Noodles" have the following features:
* A "bouncy koshi" that springs back the moment you bite into it.
* A "mochi-mochi" texture that clearly goes beyond the realm of ramen, not even udon.
* It firmly coats the soup, ensuring the flavor lasts until the end.
This is a bowl that changes the concept of ramen "noodles."
Not just koshi, but a "bouncy texture."
The difference is clear the moment you slurp it.
These new noodles will also be available as an option for our popular menu items, such as:
* Tori Paitan Tsukemen (Chicken White Broth Dipping Noodles)
* Aoton Kara Tsukemen (Green Chili Spicy Dipping Noodles)
■ New Regular Menu
Wagyu Taiwan Aburasoba: A punchy oil soba combining the umami of Wagyu beef with Taiwanese-style seasoning. 1,500 yen.
Yuimaru Aburasoba: A mild-flavored oil soba with reduced spiciness, enjoyable for a wide range of generations. 1,200 yen.
■ Campaign
Normally +150 yen, but free to change until the end of May 2026.
■ Owner's Comment
"I wanted to create 'ramen where you enjoy the noodles themselves.' I hope everyone experiences this masterpiece, where 'the noodles are the star,' after much trial and error."
[Restaurant Name] Tsukemen Ramen Yuimaru
[Address] 36-6 Haguro Oonichi, Inuyama City, Aichi Prefecture
[Tel] 090-6334-4444 (Contact: Hata)
[Instagram] https://www.instagram.com/yuimaru_cafe?igsh=MXhsaWE1aGRzejFheg%3D%3D&utm_source=qr
[Mail] yuimaru.inuyama@gmail.com
This product goes beyond the traditional concept of "koshi" (chewiness/firmness) in ramen, realizing a completely new noodle experience with a "bouncy texture."
One slurp reveals a mochi-like elasticity. The texture that springs back with every bite sets it apart from conventional ramen.
"Why do these noodles 'bounce'?"
While general wheat contains "amylose" and "amylopectin," the "mochi wheat" used this time is a special wheat composed almost entirely of amylopectin, which is the sticky component.
This characteristic gives it properties such as "strong stickiness, stretchy elasticity, and resistance to hardening even when cold."
As a result, a texture that "springs back" rather than just "chews" has been achieved.
"Texture shifts from 'koshi' to 'elasticity'."
The "Super Super Thick Mochi Noodles" have the following features:
* A "bouncy koshi" that springs back the moment you bite into it.
* A "mochi-mochi" texture that clearly goes beyond the realm of ramen, not even udon.
* It firmly coats the soup, ensuring the flavor lasts until the end.
This is a bowl that changes the concept of ramen "noodles."
Not just koshi, but a "bouncy texture."
The difference is clear the moment you slurp it.
These new noodles will also be available as an option for our popular menu items, such as:
* Tori Paitan Tsukemen (Chicken White Broth Dipping Noodles)
* Aoton Kara Tsukemen (Green Chili Spicy Dipping Noodles)
■ New Regular Menu
Wagyu Taiwan Aburasoba: A punchy oil soba combining the umami of Wagyu beef with Taiwanese-style seasoning. 1,500 yen.
Yuimaru Aburasoba: A mild-flavored oil soba with reduced spiciness, enjoyable for a wide range of generations. 1,200 yen.
■ Campaign
Normally +150 yen, but free to change until the end of May 2026.
■ Owner's Comment
"I wanted to create 'ramen where you enjoy the noodles themselves.' I hope everyone experiences this masterpiece, where 'the noodles are the star,' after much trial and error."
[Restaurant Name] Tsukemen Ramen Yuimaru
[Address] 36-6 Haguro Oonichi, Inuyama City, Aichi Prefecture
[Tel] 090-6334-4444 (Contact: Hata)
[Instagram] https://www.instagram.com/yuimaru_cafe?igsh=MXhsaWE1aGRzejFheg%3D%3D&utm_source=qr
[Mail] yuimaru.inuyama@gmail.com
FAQ
What kind of noodles are the "Super Super Thick Mochi Noodles"?
They are extra-thick ramen noodles made from 100% mochi wheat, offering an unprecedented bouncy texture like mochi, distinct from traditional 'koshi' (chewiness).
Which menu items can I choose the "Mochi Noodles" for?
You can select them for popular menu items like Tori Paitan Tsukemen and Aoton Kara Tsukemen. They are also available for the new regular menu items, Wagyu Taiwan Aburasoba and Yuimaru Aburasoba.
When will they be available, and is there a campaign?
Service begins on April 16, 2026. Until the end of May 2026, the noodle change, normally +150 yen, will be free of charge.