Here’s another one that was sent to me by Javier over at Box From Japan – thanks! Box From Japan is a subscription service – you can get a box sent to you every month with some great noodles within! Today it’s one from Seven-Eleven in Japan. Seven-Eleven does partnerships with different companies (this on is made by Nissin) and has varieties they make only available there. This is Sumire Ramen, a miso variety. Let’s take a look!
Detail of the side panels (click to enlarge). Contains beef and pork. To prepare, add in powder and solid ingredient sachets. Add boiling water to inside line and cover for 4 minutes. Stir. Add in contents of liquid sachet. Stir and enjoy!
Finished (click to enlarge). Added kizami shoga, spring onion and Salad Cosmo mung bean sprouts. The noodles are thick and chewy – very premium. The broth has a very rich miso flavor that had a little thickness and a nice oiliness. The vegetables and bits hydrated perfectly – nice bits of ground meat and menma float happily about and are of good quality. A premium bowl of ramen. 5.0 out of 5.0 stars. JAN bar code 4902105225288.
I’ve been a huge fan of curry over the years. I’ve made all sorts of sauces and soups and this is one of my favorites – works great with leftover turkey and some easily found ingredients – check it out and if you try it, let me know what you think!
You can make this on the stove of in a Crock Pot – I think the Crock Pot is best. First, empty the pumpkin, coconut milk and chicken broth into what you’re cooking in and get to a simmer. Add in as much or as little of the masaman curry as you like – you should note it’s strong so start with a little and add a little more and more until it suits your taste. I usually like just under 1/2 a can. This is also a good time to add some salt – start with a little and keep stirring and tasting until it’s just right. Next, cut up the carrot into small pieces, as well as the onion and add in. Add in your leftover turkey next (break into pieces first). Let this simmer for about 20 minutes. Cut up the potatoes any way you like and add in (remember, the thinner you slice the potato, the more chance it’ll mush into the soup). Let the soup simmer about 30 more minutes. Then finally slice your apple into mice little wedges, tossing the core and seedy bits. Drop in the apple and cook a final 20-30 minutes, depending on how soft you want it. That’s it! You’ve got a pumpkin apple soup with curry that is really thick. This works really great over rice. If you would like it more soupy, add more chicken broth – another can should do it.
Products cooked according to package instructions. Product reviews done prior to adding any additional ingredients.
Today, we bid a fond farewell to another Meet The Manufacturer. Forest Noodles products all have one thing in common – they’re all dried in the sun. They also highlight nature which is pretty great as well. Let’s have a look at the last in this series, their sesame oil sauce variety with sunbaked noodles.
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil a pot of water with some salt. Add noodle block and cook for 5.5 – 6.5 minutes. Drain. Add in liquid sachet contents. Stir and enjoy!
The noodle block.
The sauce sachet.
Has a nice sesame oil scent.
Finished (click to enlarge). Added spring onion and shrimp. The broad noodles have an excellent chewiness – really good! The sesame oil flavor is strong and has a nice oiliness to it. 4.5 out of 5.0 stars.
I think one of my favorite things are noodles that have something differe – like these. Purple noodles are pretty fascinating – first off, they’re purple. I remember hearing about ‘Space Potatoes’ a while back – somehow crossing the stuff that makes eggplants purple with a potato. I think blue potatoes would be kind of neat, but how would they taste? Well, let’s see how these noodles taste!
The back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add a little salt to a pot of boiling water. Add in noodle block and cook 5.5-6.5 minutes. Drain. Add in sachet contents. Stir and enjoy!
The sauce sachet.
Has a sweet scent.
Finished (click to enlarge). Added beef and coriander. The noodles had a very nice chew to them- excellent quality. The sauce coats everything nicely and has a great Taiwanese satay taste to it. Very ‘stick to your ribs’ kind of stuff – nice and hearty. 5.0 out of 5.0 stars.
Today, we’ve got a sunbaked noodle. Forest Noodles dried their noodles in the sun – which means no sun, no noodles. This variety is served cold – let’s check it out!
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil a pot of water and add some salt. Add noodle block and cook 5.5-6.5 minutes. Drain and rinse with cold water. Add in contents of sachets. Stir and enjoy!
The noodle block.
The first of two sachets.
Smells like sesame and soy.
The second sachet.
Has a bright and spicy scent.
Finished (click to enlarge). Added Chinese sausage and pepper flakes. The noodles are about 3 times as wide as your standard instant and a little thicker. They are quite chewy and hearty. The flavor is pretty good – soy, spicy and a nice oil all go together very well. 4.0 out of 5.0 stars.
I got some new samples from Nissin USA a few weeks ago (thank you!) of some varieties from Japan that are now available in the USA. At this piont, you can only get them on Amazon. Not sure if that will change though. So Umami. This is something interesting – first, let’s have a look at what wikipedia has to say about umami –
Umami was first scientifically identified in 1908 by Kikunae Ikeda, a professor of the Tokyo Imperial University. He found that glutamate was responsible for the palatability of the broth from kombu seaweed. He noticed that the taste of kombudashi was distinct from sweet, sour, bitter and salty and named it umami.
Professor Shintaro Kodama, a disciple of Ikeda, discovered in 1913 that dried bonito flakes contained another umami substance. This was the ribonucleotide IMP. In 1957, Akira Kuninaka realized that the ribonucleotide GMP present in shiitake mushrooms also conferred the umami taste. One of Kuninaka’s most important discoveries was the synergistic effect between ribonucleotides and glutamate. When foods rich in glutamate are combined with ingredients that have ribonucleotides, the resulting taste intensity is higher than the individual ingredients.
This synergy of umami explains various classical food pairings, starting with why Japanese make dashi with kombu seaweed and dried bonito flakes, and continuing with various other dishes: the Chinese add Chinese leek andChinese cabbage to chicken soup, as in the similar Scottish dish of cock-a-leekie soup, and Italian-Americans combine Parmesan cheese on tomato sauce with mushrooms.
Umami basically means savory, but it is more than that. Glutamates naturally occur in many foods like meats – things high in protein. The concept of being satiated and ‘umami receptors’ in the body exists now. Umami led to the invention of monosodium glutamate as well! Now for miso – again to wikipedia:
Miso ramen is a relative newcomer, having reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Hokkaido, features a broth that combines copious amounts of miso and is blended with oily chicken or fish broth – and sometimes with tonkotsu or lard – to create a thick, nutty, slightly sweet and very hearty soup. Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings: spicy bean paste or tōbanjan (豆瓣醤), butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, and chopped garlic are common. The noodles are typically thick, curly, and slightly chewy.
Got it? Alright – on with the show! Let’s check out Nissin Raoh!
Here’s the back of the package (click to enlarge). Contains fish. To prepare, boil 2 cups of water and add noodles. Cook for 4 minutes. Meanwhile, put contents of sachet into a bowl. Add the water the noodles cooked in into the bowl and combine with the paste. Add in noodles. Enjoy!
The noodle block.
The soup base sachet. Notice the little homage to MagicCut – never have seen this before.
Has a rich miso scent.
Finished (click to enlarge). Added corn, kizami shoga, spring onion, Salad Cosmo mung bean sprouts and chashu pork. The noodles are indeed quite nice. They have a good firmness and chew. The is really where it’s at though – a deep and rich miso flavor. 4.5 out of 5.0 stars. UPC bar code 070662500026.