Department Store Develops 'Umami Koji Ramen' by Collaborating with Local Businesses Based on Customer Feedback

Hiroshima's local department store, Fukuya, has developed a new ramen called 'Umami Koji Ramen,' using 'Koji,' which has been gaining global attention, based on the concept of 'a ramen with a rich umami flavor that makes you want to drink the whole soup.' This product was developed in collaboration with five customers, the noodle experts at 'Setouchi Noodle Workshop Nakagawa,' and the soup experts at 'Kadoi Shoten.' We invite you to enjoy this bowl, which is packed with the 'blessings of Koji' that will delight both your heart and body. The background of the development lies in the mission of 'Lala Iimono Hiroshima,' which is to deliver what customers 'want' and the 'passion' of producers, and for Fukuya to maximize Hiroshima's regional assets to invigorate the area. This co-creation project defined regional assets as the 'passion of local businesses,' leading to collaboration with 'Setouchi Noodle Workshop Nakagawa,' known for their aged semi-fresh noodle technology, and 'Kadoi Shoten,' professionals in ramen soup manufacturing. To understand what kind of ramen customers 'want,' a survey was conducted from April 30 to May 31, 2025, receiving 837 responses, which led to the concept of a 'ramen with a rich umami flavor that makes you want to drink the whole soup.' Five customers who participated in the development meetings helped launch the project. The secret to the flavor is the 'blessings of Koji.' Regarding the 'soup you want to drink to the last drop,' customers suggested developing it from a 'reward' perspective rather than a 'healthy' perspective. During discussions about the soup, the topic of 'Koji' products gaining high evaluation outside of ramen came up, leading to the decision to experiment with Koji as the main ingredient. Just as Michelin highlighted 'Koji' as a 2026 food trend, the world is now paying attention to the light yet deep umami created by Koji. We took on the new challenge of kneading Koji not only into the soup but also into the noodles. By kneading Koji into the noodles, a slightly sweet aroma derived from fermentation is added, the aging degree increases, and the flavor becomes richer. Furthermore, enzymes from Koji act on wheat proteins, making the dough supple and resulting in smooth, palatable noodles. We have prepared two flavors of 'Umami Koji Ramen.' While both allow you to feel the blessings of Koji, they offer completely different taste experiences. Both can be easily prepared in one pan at home. 'Octopus Dashi Tonkotsu' uses not only extract but also powder to maximize the umami of octopus in a pork bone-based soup, with secret ingredients like sea bream and scallop added for a satisfying, addictive taste. The noodles are aged semi-fresh noodles dried at low temperatures for a full day, mixed with salt-koji powder, creating a chewy, medium-thick noodle that pairs well with the rich soup. 'Olive Clear Salt' uses multiple seafood ingredients compared to other ramen soups, resulting in a light, clear, and elegant soup. The noodles have an increased amount of salt-koji powder to further enhance the noodle's flavor, and are medium-thin for a smooth texture that allows you to appreciate the delicate taste of the soup. Product information: 'Umami Koji Ramen' Octopus Dashi Tonkotsu (2 servings, 972 yen including tax), Olive Clear Salt (2 servings, 972 yen including tax), and a Gift Set (3,780 yen including tax). Sales start on June 3, 2026, at Fukuya Hatchobori Main Store, Hiroshima Station Store, Itsukaichi Fukuya, Kure Store, Yakeyama Store, Saijo Store, and the Fukuya Online Store.