Looking west from the Nasu mountain range, you see Shirakawa City, blessed with delicious water. Using underground water filtered by the rich soil, the exactingly selected noodles and soup are popular, meaning that currently, Shirakawa ramen rivals that from Kitakata. The thick, crinkly noodles are normally hand-rolled with a wooden rolling pin, and the clear soy-sauce soup has a simple thickness. The roasted pork fillet is prepared in a special way by baking it in a pan, locking in the taste. Steaming the fresh meat brings all the blood to the outside, and the edge of the meat becomes reddened. To ensure that no compromises are made with taste, more than a few ramen restaurants close when they have no more noodles left. .