The owner of Tsuta, Mr. Onishi-san, has a strong ambition to spread the Japanese culture of umami, so for his dashi (soup), he created a unique triple flavor soup made of three kinds of dashi.
The first dashi is a chicken soup, made from four kinds of local Japanese chickens, stewed with vegetables. The next dashi is made from Konbu (dried kelp) and Asari clam. The third dashi is made from dried soup stocks such as sardine and bonito.
The three types of dashi are combined into one ramen soup. Of course, these are typical Japanese flavors, but to lend something different, Tsuta ramen has added a key ingredient, black truffle oil.
According to the restaurant, mushrooms generally have only glutamic acid as an umami ingredient, but truffles also contain inosinic acid and guanylic acid, giving them their unique scent. Since few ramens have this kind of flavorful scent, Onishi-san thought it would be interesting to add it to his creation