A nice walk along a highway from JR Miyajimaguchi Station brings you a popular ramen restaurant around this area. Menya Matsu starts preparing your bowl of ramen two days before it hits your table. The broth is what makes ramen special. They have two kinds of broth: Matsu and Gyokai. Their Matsu broth is based on a clear consommé base made from domestically raised chicken, pork and vegetables. Gyokai broth is seafood based. The stock is made with mackerel, round herring, sardines and kelp as well as pork bone to make it richer but not too rich.
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