Introduction
Japan has always been one of the most popular travel destinations in the world, and Japanese ramen is a must-try national delicacy for travelers. When traveling independently, ramen shops with self-ordering machines are especially convenient for tourists who don't speak much Japanese or don't know the language at all. However, there are still situations where self-ordering is not available, which can be disappointing and may discourage people from trying out the delicious food.
That's why we have created this series of voice-enabled tools, to make it easier for Japan travel enthusiasts to enjoy their trips. By using this language tool during the dining process at ramen shops, you can listen to and learn the phrases provided, either by speaking them to the staff or playing the pre-recorded audio directly. Before entering the shop, you can verify the menu using the tool and ensure it can assist you in ordering. Once inside, inform the staff of the number of people in your group, and then proceed to place your order. It's common to use simple prefixes when communicating with the staff, such as mentioning the type of ramen. For example, if a ramen is called "Kyushu Tonkotsu Ramen," you can simply say "Tonkotsu Ramen" and the staff will understand. After selecting the desired ramen, indicate the quantity, and if you wish to add any extra toppings, you can click on the corresponding options. Sometimes, the staff might ask about the firmness of the noodles, and you can either click to respond or proactively inform them about your preferred taste. However, it might be excessive to order a rich and flavorful broth and then ask for it to be light.
We hope that this small tool can make your journey more enjoyable and hassle-free.
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Kyushu
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Ramen
Ramen originated in China and underwent a long process of development and refinement in Japan. Traditional Chinese ramen primarily focuses on noodles and has a relatively light broth. However, in the early 20th century, with the arrival of Chinese immigrants, ramen began to gain popularity in Japan. Japanese chefs made modifications by intensifying the flavors of the broth and adding various toppings and seasonings to better suit the Japanese taste. These adaptations gradually gave rise to the unique style and flavors of Japanese ramen, becoming a beloved cuisine among the Japanese.
As for the specific origin of ramen, there are different theories. The most widely accepted one places its birthplace in Yokohama, Japan. It is said that ramen was first introduced in a ramen shop opened by a Japanese businessman named Kinuburo Yamaguchi in Yokohama. This type of ramen was initially called "Chuka soba" and was based on the flavors of Chinese cuisine. From then on, ramen gradually gained popularity in Japan, giving rise to various flavors and variations.
Regardless of the flavor of the broth or the texture of the noodles, Japanese ramen is a delectable dish. Its uniqueness lies in the fusion of its Chinese origins with the distinctive Japanese taste and creativity. Whether you prefer the rich and creamy tonkotsu broth, the savory soy sauce flavor, the bold and hearty miso, or the delightful seafood-based broths, you can find a suitable choice at Japanese ramen shops. Now, let's embark on a captivating culinary journey and savor this enticing delicacy!
Ramen
Ramen Variation: Tsukemen - Dipping Noodles
Tsukemen is a unique variation of ramen where the noodles and the broth are served separately. The noodles, cooked to perfection, are dipped into a rich and flavorful broth, ensuring each bite is bursting with intense flavors. This distinctive way of enjoying ramen offers a whole new culinary experience.
While there are various theories about the origins of Tsukemen, the most widely accepted story revolves around Yamagishi Kazuo and his establishment, Daishōken. It is said that in 1955, Yamagishi developed this delicious style of ramen at the Nakano branch of Daishōken. During his time working at another restaurant, he noticed the surplus noodles and began mixing them with broth to create the prototype of Tsukemen.
After numerous experiments and refinements, Yamagishi and his partners eventually crafted the classic Tsukemen recipe. Taking inspiration from the sweet and sour flavors of the cold dish called "Hiyashi Chūka," they seasoned the broth with vinegar and sugar. Additionally, they increased the portion of noodles by one-third to enhance its visual appeal. Thus, the delectable "morisoba" (meaning dipped noodles) was officially born.
Since then, Tsukemen has taken the ramen scene in Japan by storm. In 1955, Daishōken first introduced their signature Tsukemen dish, "Tokusei Morisoba," which quickly garnered a devoted following. As time passed, more and more ramen shops began offering their own Tsukemen variations, considering it a specialty dish.
The uniqueness of Tsukemen not only lies in its eating style but also in the rich texture and flavors it brings. The chewy noodles paired with the concentrated broth create a delightful harmony, leaving every bite packed with deliciousness and satisfaction. Whether it's the moment the noodles slide across your palate or the robust aroma emanating from the broth, Tsukemen is truly an irresistible indulgence.
Today, Tsukemen has become an integral part of Japanese ramen culture. You can find a wide range of flavors and variations of Tsukemen in ramen shops, ranging from traditional soy sauce-based to tonkotsu, miso, and curry flavors, among others. Each bowl of Tsukemen possesses its unique charm, waiting for you to savor and explore.
By delving into the distinctive features and origins of Tsukemen, we gain a deeper understanding of the story and culture behind this culinary delight. Whether you're a ramen enthusiast or simply intrigued by Japanese culture and cuisine, I believe Tsukemen will take you on a journey of flavors and history that is truly unforgettable.
Dipping Noodles
On a certain day in 1947, the owner of "San-Kyu" ramen shop in Kurume had an urgent matter to attend to and forgot to lower the simmering heat for the soup. When he returned, he discovered that the soup had turned into a milky white color. The boiling of pork bones caused emulsification, evenly distributing pork fat throughout the soup, creating a rich and creamy broth. Paired with different types of noodles such as thin or ultra-thin noodles, allowing the noodles to absorb the broth more effectively. Tonkotsu ramen has a long history in the Kyushu region and offers various flavor variations, ranging from refreshing light tonkotsu to intense Kurume-style flavors, and even combinations of ultra-rich broth with firm noodles. No matter which flavor you prefer, tonkotsu ramen will provide you with a diverse and satisfying culinary experience.
Translation of the above text into menu description:
"Kurume's 'San-Kyu' Signature Tonkotsu Ramen Originating from a fateful day in 1947, our signature tonkotsu ramen is an embodiment of culinary perfection. Due to an unexpected incident, the simmering heat was inadvertently left untouched, resulting in a serendipitous transformation. The pork bones, once boiled, underwent a remarkable emulsification process, lending a creamy white appearance to the broth. Paired with your choice of delicate or ultra-fine noodles, they flawlessly absorb the rich essence of our soup. Experience the rich heritage of Kyushu as our tonkotsu ramen showcases a range of flavors, from refreshing light tonkotsu to the bold and distinctive Kurume-style broth. For those seeking an unparalleled indulgence, our ultra-rich broth paired with firm noodles presents an exquisite combination. Discover the myriad of flavors that tonkotsu ramen has to offer, providing a sensory delight that transcends boundaries."
Pork Based Ramen
The characteristic of Kokenai Ramen is "using dried fish as the soup base and adding soy sauce for seasoning." It is considered a specialty ramen from the Tsugaru region and one of the representative dishes of that area.
It is said that the popularity of Kokenai Ramen in Aomori Prefecture started because in the past, Aomori households used dried fish broth as the base for miso soup. This fish-based broth was not only used for miso soup but also for various other purposes. Against this backdrop, Kokenai Ramen began using dried fish broth, becoming the origin of Kokenai Ramen.
Aomori's Kokenai Ramen can be roughly divided into two styles: a light and a slightly richer, creamier style. Regardless of the style, you can fully appreciate the delicious taste of dried fish. Even among Aomori residents, some may find the light style acceptable while finding the rich style too heavy. Therefore, please search for your favorite bowl of ramen based on your personal taste!
Translation of the above text into English menu description:
Specialty Kokenai Ramen: Experience the unique flavors of Aomori with our specialty Kokenai Ramen. This regional favorite features a broth made from dried fish, infused with the rich umami of soy sauce. The roots of this dish can be traced back to the traditional use of dried fish broth in Aomori households. We offer two styles to suit different preferences: a light and refreshing version and a creamy and indulgent option. Discover the essence of Aomori's culinary heritage in each satisfying bowl of Kokenai Ramen.
Dried Sardines Soba
Soy Sauce Ramen, one of the prototypes of ramen, was first introduced in Tokyo's Asakusa at the renowned "Rairaiken" in 1910 (Meiji 43). It holds a significant place in the ramen culture of Japan, just like Salt Ramen, boasting a long history. When people simply say "ramen," they often refer to this type of soy sauce ramen.
The soup base of Soy Sauce Ramen is prepared by simmering soy sauce, pork bone broth, miso, and other ingredients, resulting in a rich and flavorful soy sauce aroma. Thin noodles are typically used, accompanied by toppings such as char siu (roast pork), seaweed, and green onions, creating a delightful and varied texture. The flavor profile of soy sauce ramen can differ across regions. For instance, Tokyo-style ramen has a more subtle and delicate soup base, while Hokkaido-style ramen tends to have a richer and bolder taste.
Translated menu description:
- Soy Sauce Ramen: A classic ramen dish featuring a flavorful broth made from simmering soy sauce, pork bone broth, miso, and other ingredients. Served with thin noodles and garnished with tender char siu, seaweed, and green onions. The perfect choice for experiencing the authentic taste of Japanese ramen. Enjoy the rich and aromatic soy sauce flavor that has been cherished for over a century.
Please note that this translation is an interpretation and may vary depending on the context and specific menu presentation style.
Shoyu Ramen
According to an advertisement published in the Hakodate News on April 28th, Meiji 17 (1884), the origins of Hakodate's salt-flavored ramen can be traced back to that era. At the time, a restaurant called "Yōwaken" started serving Nankin Sūramen, priced at 15 sen (equivalent to approximately 2,000 yen today). The owner of Yōwaken, Mr. Chin Ayo, was a Chinese immigrant from Guangdong and is speculated to have worked as a chef at the British Consulate in Hakodate.
Mr. Miyagawa points out that Yōwaken's Nankin Sūramen can be considered the prototype of Hakodate's oldest salt-flavored ramen.
This salt-flavored ramen features a clear soup seasoned with salt, while the noodles are made from whole wheat flour, including wheat bran. Given the technological standards of the time, the noodles might have had a mottled appearance.
The toppings include "char siu, spinach, ginkgo nuts, green onions, and kinshi eggs," representing the specialty ingredients of that time, reflecting the high price of 15 sen per bowl.
That concludes the introduction to Hakodate's salt-flavored ramen, which was first created by Yōwaken during the Meiji era and is now being reimagined in a recreated version, allowing people to taste the flavors of that time once again. If you have the opportunity to visit Hakodate, why not try this historically significant dish?
Translation of the above text into English menu description:
- Salt-Flavored Hakodate Ramen: This dish traces its roots back to the Meiji era when Yōwaken, a renowned restaurant, introduced Nankin Sūramen. The broth features a clear salt-based seasoning, and the noodles are made from whole wheat flour, including wheat bran, giving them a unique texture. Toppings include tender char siu pork, fresh spinach, ginkgo nuts, green onions, and delicate kinshi eggs, showcasing the premium ingredients of that time. Experience the taste of history with this iconic bowl of ramen!
Shio Ramen
Miso ramen is a type of Japanese ramen where miso, a fermented soybean paste, is added to the broth. While it is commonly associated with Sapporo City in Hokkaido, Japan, where it is said to have originated and gained popularity, unique variations of miso ramen can also be found in other regions.
History: Miso ramen in Sapporo was created by a local snack shop owner named Mamoru Omiya in 1955. Inspired by an article he read in Reader's Digest magazine, where the president of Swiss food company Maggi mentioned the idea of utilizing miso more in Japanese cuisine, Omiya dedicated himself to developing ramen using miso. He sourced miso from various regions in Japan and continuously experimented, seeking feedback from regular customers. After numerous trials and errors, miso ramen was finally introduced to the menu in 1963. Unlike the prevalent tonkotsu (pork bone) and shoyu (soy sauce) ramen in Hokkaido at that time, miso ramen incorporated miso into the pork bone broth. A demonstration and sale of miso ramen at a product exhibition held in Tokyo and Osaka's Takashimaya department store in 1965 caught the attention of visitors. Just as beef stew restaurants use miso to suppress odors in dishes with a strong smell, adding miso to broths made from ingredients like pork bones helps to mitigate any strong odors.
Subsequently, in 1967, "Dosanko Ramen" operated by Hokkoku (later Asraport Doshinsha Business Headquarters) began franchising ramen shops nationwide. In 1968, Sanyo Foods started selling instant miso ramen, such as "Sapporo Ichiban Miso Ramen," which further popularized miso ramen nationwide through franchising and the distribution of instant noodles. As a result, miso ramen became recognized as a regional specialty of Hokkaido.
There is also a story that suggests Omiya created miso ramen by incorporating the pork broth from the special menu of "Aji no Sanpei" as per customers' requests, and it received great feedback, thus inspiring the creation of miso ramen. However, Omiya's son, the second-generation owner, denies this claim.
This uniquely flavored miso ramen quickly spread and became one of Japan's beloved dishes. Whether you are a miso ramen enthusiast or someone looking to explore different flavors of ramen, miso ramen is an excellent choice. So, when you visit Hokkaido or immerse yourself in Japanese culinary culture, don't forget to savor the delectable taste of Hokkaido-style miso ramen!
Miso Ramen
In Japan, "chāshū" (叉燒) refers to a recipe that is an adaptation of Chinese "jiànglào" (醬肉) with a Japanese twist. It is commonly used as a topping in ramen shops. Both boiled pork and roasted pork are usually sliced thinly when served in Japan. It is not commonly made at home but can be purchased from butcher shops or retail stores, or enjoyed as part of the menu when dining out or as a shared ingredient in other dishes. Retail versions of chāshū come in various styles, with some being thick slices and others being thinly sliced for ramen, among others.
At home, chāshū is often served as a side dish for rice or as an appetizer with alcoholic beverages. Particularly in ramen, chāshū is an essential ingredient. In Japanese-style Chinese cuisine, chāshū is also used in dishes such as Chinese-style steamed buns, fried rice, cold noodles, and more. Occasionally, ham is used as a substitute.
For many ramen shops in Japan, chāshū is an essential ingredient and a crucial factor that sets them apart from other establishments. Since most ramen shops do not have dedicated chāshū ovens, the meat is typically cooked in a pot with ingredients like soy sauce or sugar. The most common method is simmering the meat in a Chinese-style braising liquid called "niku-jōyu" (滷水), a soy sauce-based stewing broth, which is widely used for the preparation of toppings. There are also methods that involve grilling or pan-frying the meat. Chāshū has a tender and juicy texture, making it a perfect accompaniment for ramen. It has a long shelf life, reducing waste, and can be made with inexpensive cuts of pork. Additionally, the cooking liquid can be used as a soup base or sauce, adding versatility to its usage. As a result, chāshū is highly popular as a ramen topping.
In Japan, sometimes meats other than pork are also referred to as "chāshū" and used as ramen toppings. For example, in Okayama Prefecture, there is a ramen called "Kamoran" that uses chicken as the meat topping, which is called "chicken chāshū."
In Yamagata City, Japan, many ramen shops include horse meat chāshū as a topping in their ramen.
Cha Shu Ramen
Dan Dan noodles in Japan is a dish introduced to the Japanese by a chef named Chen Jianmin, originally from Sichuan Province, China. It quickly gained popularity across Japan after Chen Jianmin adapted and introduced it.
In general, Japanese Dan Dan noodles are larger in diameter than their Chinese counterparts, often being 1.5 to 3 times bigger. They are typically served with a soup broth, similar to ramen, and can be a complete meal in a bowl. To moderate the spiciness, the soup is usually seasoned with chili oil and sesame paste, presenting the dish in a noodle soup form. Compared to the Chinese version, the soup in Japanese Dan Dan noodles is milder in flavor and spiciness, making it enjoyable to drink.
The type of noodles can vary among different establishments, but generally, they are slightly thicker than Chinese noodles and commonly made with alkaline water. The thicker noodles are less prone to getting soaked in the soup, so some places use curly noodles to better blend with the broth.
Hiroshima-style "soupless Dan Dan noodles" exhibit variations in seasoning and toppings as the definition of Dan Dan noodles in Japan is not uniform. For instance, instead of minced pork, commonly used in China, minced meat flakes are often utilized. These can be made from beef, mixed meat, or chicken. Some shops also include toppings like char siu or boiled pork on the noodles. Vegetables such as greens, spinach, pea sprouts, or bean sprouts are often added as well. Typical condiments include chopped scallions and chili threads.
In recent years, there is a super-spicy version called Katsuura Dan Dan noodles in Katsuura City, Chiba Prefecture, which features a chili oil-based extremely spicy broth. In Hiroshima City and its surrounding areas, there are many specialty shops offering "soupless" Dan Dan noodles. A unique way of enjoying it is by adding rice at the end, and some places use special ingredients like black sesame or udon noodles. Additionally, in Odawara City, Kanagawa Prefecture, there is the Odawara-style Dan Dan noodles originated in 1975. It is based on minced meat flakes, pickled mustard greens, garlic, and doubanjiang (fermented broad bean chili paste), accompanied by a thick, sweet and spicy broth, known as "Odawara-style Dan Dan noodles."
Translated into English, the text above would be as follows:
Dan Dan noodles in Japan is a dish that was introduced to the Japanese by Chen Jianmin, a chef from Sichuan Province, China. After his adaptation, it quickly became popular across Japan.
Generally, Japanese Dan Dan noodles are larger in diameter compared to the Chinese version, sometimes 1.5 to 3 times bigger. They are typically served with a soup broth, similar to ramen, and can be enjoyed as a full meal in a bowl. To moderate the spiciness, the soup is usually flavored with chili oil and sesame paste, presenting the dish as a noodle soup. The soup in Japanese Dan Dan noodles is milder in flavor and spiciness compared to the Chinese version, making it suitable for drinking.
The type of noodles used may vary, but they are generally slightly thicker than Chinese noodles and often made with alkaline water. Thicker noodles prevent excessive absorption of the soup, and some places use curly noodles to enhance the blending with the broth.
Hiroshima-style "soupless Dan Dan noodles" have different seasonings and toppings, as the definition of Dan Dan noodles in Japan is not standardized. Minced meat flakes are commonly used instead of minced pork, and they can be made from beef, mixed meat, or chicken. Some shops also add toppings like char siu or boiled pork. Vegetables such as greens, spinach, pea sprouts, or bean sprouts are frequently included. Common condiments include chopped scallions and chili threads.
In recent years, a super-spicy version called Katsuura Dan Dan noodles, based on chili oil, has gained popularity in Katsuura City, Chiba Prefecture. Hiroshima City and its surrounding areas have many specialty shops that offer "soupless" Dan Dan noodles. An interesting way to enjoy it is by adding rice at the end, and some places use unique ingredients like black sesame or udon noodles. Additionally, Odawara-style Dan Dan noodles, which originated in 1975 in Odawara City, Kanagawa Prefecture, feature minced meat flakes, pickled mustard greens, garlic, doubanjiang, and a thick, sweet and spicy broth. It is known as "Odawara-style Dan Dan noodles."
Tantanmen
Hokkaido's ramen is renowned for its miso flavor, and the practice of adding butter to miso ramen has gained popularity. However, not everyone knows why butter is added to miso ramen, and there are also questions about whether the origin of miso butter ramen is in Hokkaido. Here, we will explain in detail why butter is added to miso ramen and its origins.
Hokkaido's ramen has different soup base characteristics depending on the region, but when it comes to Hokkaido ramen, Sapporo's miso ramen is the most popular, and adding butter to miso ramen has become a staple. The soup base of miso butter ramen has a subtle sweetness and a smooth texture, while allowing you to fully experience the aroma and richness of miso. This is what makes it unique.
The origin of miso butter ramen is still unclear. While miso ramen originated in Sapporo, Hokkaido, there are several hypotheses regarding the origin of miso butter ramen.
Adding butter to enhance richness and buttery aroma: It is speculated that adding butter was done to enhance the rich texture and the aroma of butter in the ramen.
Combining Hokkaido's specialty - butter, with miso ramen: Another theory suggests that the combination of miso ramen with Hokkaido's specialty - butter, was an attempt to create a unique flavor profile.
Originating from a specific ramen shop: It is also believed that miso butter ramen originated from a particular ramen shop in Sapporo.
Due to Hokkaido's abundant production of high-quality butter, adding butter to ramen has become a common practice in the region. Whether you are a fan of traditional miso ramen or looking to try a new flavor, miso butter ramen is one of the must-try delicacies in Hokkaido.
Butter Corn Ramen
The origin of Chuka Soba can be traced back to late 19th century Japan. At that time, the culture of Chinese ramen was introduced to Japan and gradually integrated into the local culinary scene. Initially, Chuka Soba was offered by small restaurants opened by Chinese immigrants, who combined Chinese ramen style with Japanese ingredients, creating a unique noodle soup. Over time, Chuka Soba rapidly gained popularity throughout Japan, becoming a distinctive and beloved dish. Due to regional variations and different innovations, Chuka Soba has evolved into various local variations across Japan. For example, Tokyo-style Chuka Soba features a light broth and thin noodles, while Osaka-style Chuka Soba emphasizes a rich broth and thick noodles. Other regions such as Fukuoka, Sapporo, and others also have their own unique styles of Chuka Soba, each with its own distinct characteristics and flavors.
Chuka Soba
Chicken White Soup Ramen, also known as "Tori Paitan Ramen," is a type of ramen with a creamy, opaque broth made from boiling chicken bones and other ingredients. Although the term "Chicken White Soup Ramen" encompasses a wide range of broths, including those combined with pork bones or seafood, as well as broth variations that have a brownish color or are made white by using a blender.
The concept of white soup (Paitan) originated from Chinese cuisine. Chinese white soups typically use not only chicken but also seafood or pork bones.
Tenkaippin is a stall founded in 1971, known for serving Chicken White Soup Ramen. However, other ramen shops, such as Tentenyu, also offered Chicken White Soup Ramen during the same period, so it cannot be said that Tenkaippin is the originator of Chicken White Soup Ramen.
In Japan, the popularity of Chicken White Soup Ramen began around 2005. Around 2013, the news about the collagen-rich properties of the chicken broth used in the soup spread, making it particularly popular among women. As a result, the usage of chicken broth in white soup ramen in Japanese Chinese cuisine became more common.
In Tokyo alone, six dedicated Chicken White Soup Ramen shops opened in 2012, and by September 2013, there were ten new establishments. According to a 2013 survey by "ZIP!", among the 30 dedicated Chicken White Soup Ramen shops in Tokyo, 12 mentioned that they were inspired by the popularity of Hakata Mizutaki hot pot around 2008, suggesting that the trend of Chicken White Soup Ramen might have originated from the Hakata Mizutaki trend.
The above text translates to:
"Chicken White Soup Ramen, also known as 'Tori Paitan Ramen,' is a type of ramen that features a creamy, opaque broth made by simmering chicken bones and other ingredients. Although the term 'Chicken White Soup Ramen' encompasses various broth variations, including those combining pork bones or seafood and those with brownish color or achieved by blending.
The concept of white soup (Paitan) originated from Chinese cuisine, where it typically includes chicken as well as seafood or pork bones.
Tenkaippin, founded in 1971, is renowned for serving Chicken White Soup Ramen. However, other ramen shops like Tentenyu also offered Chicken White Soup Ramen during the same period, so Tenkaippin cannot be considered the originator.
Chicken White Soup Ramen gained popularity in Japan around 2005. By approximately 2013, the news of its collagen-rich chicken broth attracted a significant female following. Consequently, the usage of chicken broth in white soup ramen became more prevalent in Japanese-Chinese cuisine.
Within Tokyo alone, six specialized Chicken White Soup Ramen shops opened in 2012, and by September 2013, the number had grown to ten. According to a 2013 survey conducted by 'ZIP!', among the 30 dedicated Chicken White Soup Ramen shops in Tokyo, twelve indicated that they were inspired by the Hakata Mizutaki hot pot trend around 2008. This suggests that the Chicken White Soup Ramen trend may have originated from the popularity of Hakata Mizutaki."
Chicken Based Ramen
Char Siu Pork
Nori
Garlic
Soft-Boiled Egg
Green Onion
Boiled Egg
Flavored Egg
Onsen Egg
Onion
Bamboo Shoots
Boiled Fish Paste
Cabbage
Takana
Bean Sprouts
Kimchi
Chili Oil
Red Pickled Ginger
Corn
Butter
Char Siu Pork
Nori
Garlic
Soft-Boiled Egg
Green Onion
Boiled Egg
Flavored Egg
Onsen Egg
Onion
Bamboo Shoots
Boiled Fish Paste
Cabbage
Takana
Bean Sprouts
Kimchi
Chili Oil
Red Pickled Ginger
Corn
Butter
Dumplings Fried Chicken Char Siu rice bowl Salad SeasonedVegetables Kimchi Rice ball Fried Rice Rice Rolled Omelette Spicy Cod Roe
Draft Beer Bottled Beer HIGH BALL Oolong Tea Orange Juice Calpis Grapefruit Juice Cola Coffee Sour
Hardness
Very soft
Concentration
VeryConcentrated
Size
Extra-large( 特盛)
Slightly soft
Concentrated
Large(大盛)
Medium
Refreshing
Medium(並盛)
Slightly hard
Mild
Mini
Very hard
Very mild
