Overview Hachiban Co., Ltd. (Headquarters: Kanazawa, Ishikawa; President: Masanori Osamaru) will release its 'Cold Wa-dashi Ramen'—featuring dashi broth made from Hokkaido Sanpu kelp, five types of dried flakes, and chicken extract—on Monday, June 29, 2026. Additionally, in light of the newly established 'extreme heat day' threshold, the company will release the 'Nebatoro Wa-dashi Ramen' on Monday, July 13, 2026, to help customers maintain appetite during intense summer heat.

Heatwave Response and Menu Strategy Since the 1970s, Hachiban Ramen has successfully turned summer into its peak season with products like 'Zaru Ramen' and 'Reimen' (cold noodles). According to internal data, orders for 'Zaru Ramen' rise when temperatures hit 25°C, and 'Reimen' sees an increase at 30°C. For this year’s forecast of 35°C+ heatwaves, the company developed the 'Nebatoro Wa-dashi Ramen' to be gentler on the body.

Features of 'Nebatoro Wa-dashi Ramen' Based on a light dashi soup, this dish incorporates three 'neba-toro' (slimy/viscous) ingredients: okra, grated yam, and mekabu seaweed. The broth, enriched with water-soluble dietary fiber, is easy to consume, and the crunch of 'shiraga-negi' (thinly sliced scallions) adds textural contrast.

Versatility and 'Hachimi' Spice The 'neba-toro' ingredients are excellent for dipping sauces or as a topping for leftover rice. Furthermore, the company will begin retail sales of its original 'Hachimi' (eight-flavor) spice blend, which contains ingredients like yuzu peel and chili peppers. It is recommended for home use on dishes such as yakitori or somen noodles.

FACT BOX

  • Source: PR TIMES
  • Category: New Product