Ramen Bowl Builder

Tune a bowl of ramen from the bones up. Change the broth parts, aromatics, tare and toppings, and every number, check and shopping amount recalculates.

Broth スープ

Chicken and pork parts, scored 1–10 for gelatin and flavor. Set each part's share of the mix; the shares need to add up to 100%.

Total bones & meatkg

Gelatin indexweighted, 1–10

Flavor indexweighted, 1–10

Gelatin : flavor

Priority

Mix by type

Tare タレ

The seasoning at the bottom of the bowl. Salt content is % by weight, and 1 ml counts as 1 g for these liquids.

Bowl sizeml

Tare, % of bowl%

Target salt, % of tare%

Tare volume Target salt Bowl salinity

Tare made

Salt made

Salt, % of tare

Bowl salinity

glu = glutamate, IMP = inosinate, GMP = guanylate, all in mg per 100 ml.

Tare composition

Salt Sugar Acidity Salt : sugarg salt per 1 g sugar Salt : acidg salt per 1 g acid

Umami profile, mg in tare

Glutamate Inosinate (IMP, meat & fish) Guanylate (GMP, dried mushroom) Total nucleotides Total umami compounds Glutamate : nucleotideper 1 mg

Umami synergy in the bowl (Yamaguchi EUC)

Glutamatemg per 100 ml of bowl

Weighted nucleotidesmg per 100 ml of bowl

EUCg MSG-equivalent per 100 ml. This is what you taste.

Synergy multiplier

Synergy constants

GMP weighting vs IMP×

Synergy constant

The synergy constant is an empirical coefficient from Yamaguchi's trained-panel taste experiments (Ajinomoto Central Research Labs; Yamaguchi 1967, J. Food Science 32:473). It is fitted, not derived, and only valid with concentrations in g/100 ml over roughly 0.01–0.5 g/100 ml. That is why only the per-bowl figure is shown here.

Tare batch scaler

Batch tare volumeml

Covers bowlsSalt in batch

Ingredient	% of tare	Per bowl	Batch	Salt in batch
Total

Shopping 買い物

Everything in use, added up across sections so each ingredient appears once. Mixed units are converted to grams.

Bones & meatkg

Vegetablesg

Tare batchml

Covers bowls of tare

How amounts are converted

Unit	Grams per unit	Basis

Prep notes