Category Archives: Japan

#2256: Goku-Uma Ramen Noodles Artificially Flavored Tonkotsu

I haven’t reviewed anything by this brand in a long time – they were ubiquitous for a while then kind of disappeared, then came back with more traditional Japanese ramen flavors. Let’s check out this tonkotsu bowl!

Detail from the side and bottom of the package (click to enlarge). Looks to be meat free but check for yourself.

Detail of the lid (detail of the lid). To prepare, add in sachet contents and add boiling water to the fill line. Let steep covered for 3 minutes. stir and enjoy!

The soup base sachet.

A very light powder.

The vegetables sachet.

Peas and corn and carrot and onion and and and…

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, my last slice of chashu pork, hard boiled egg and spring onion. The noodles hydrated pretty well and were interesting. They seemed slightly on the spongy side although a tad chewier than most – although hydrated. The broth came out nicely – creamy and milky and a medium salty taste with a kind of pork mood to it. The bit of dehydrated vegetables that came with it hydrated pretty well, although carrot seemed out of place here. 3.25 out of 5.0 stars.  UPC bar code 074410396664.

The Ramen Book

A recipe for tonkotsu.

#2255: Daikoku Hiroshima Flavor Yakisoba

Saw this one at Uwajimaya a few weeks ago after visiting the Living Computer Museum and walking around the Seattle International District – good times with my homie Matt B. I thought today I’d make my lovely wife Kit some yakisoba – she really likes yakisoba and she’s been pretty miserable lately so I thought it’d be a nice treat. Let’s check it out!

Detail from underneath and the sides of the package (click to enlarge). Contains fish.

Detail of the lid under the wraps (click to enlarge). To prepare, peel back A to the B line and add boiling water to inner line and close for 3 minutes. Open C (drain spout_ and drain off water. Add in sachet contents. Stir and enjoy!

The noodle block.

From the tray underneath the noodle block.

Yakisoba sauce.

Smells like yakisoba sauce!

A garnish sachet – and looks like it also has another sachet inside!

Bits of tempura!

What have we here?

Looks like nanami togarashi – a chilli pepper condiment.

Finished (click to enlarge). Added beef and Kewpie mayonnaise (note – I discovered the trick to garnishing mayo like this is to put some mayo in one side of a ziploc and on the other, pierce a toothpick through three times, making 6 holes total. Squeeze the bag so the mayo goes towards the end with the holes).. The noodles came out really nicely – thick and a really large quantity. The yakisoba sauce was very good; a nice combination of the sweet, salty and acidic. Cabbage and other included bits were perfectly hydrated and the bits of tempura added a pleasant crunchiness. The nanami togarashi was good too – a little heat was great. 5.0 out of 5.0 stars. JAN bar code 4904511003481.

Daikoku food cold Nukisoba Shichimi with 120g 1 case (12 Kuii)

I don’t even know how to describe how much I would love to eat this right now – and we just got a pizza, but I’d totally skip pizza for this thing. Wow.

#2252: New Touch Sugomen Sano Ramen

Here’s another one sent to me by Javier from Box From Japan. Box From Japan has subscriptions for all sorts of neat Japanese things. I regret to say that I was informed that they won’t be taking subscriptions for their ramen boxes for now – hopefully that will start again soon. He mentioned that you can purchase instant noodles from them here. Here’s what he had to say about this particular variety:

Local ramen of Sano City in Tochigi Prefecture. The noodles that are made in Aotake are genuine. Famous ramen with many fans all over Japan. Noodle: Non-fried noodle that is smooth on the outside and chewy on the inside. Wide noodle. Soup: With a slow simmered chicken bone flavor as a base and added pork and savory herbs, the final taste is full of chicken oil and spices. Soup that is refreshing yet filled with meat and rich flavors. Ingredients: Roasted pork, bamboo shoots, green onion.

Sounds good on this cold day! Let’s check it out!

Detail of the side panels (click to enlarge). Contains pork and chicken. To prepare, add in contents of vegetables sachet. Add boiling water to fill line and let steep covered for 4 minutes. Add in liquid and solid sachet contents. Stir and enjoy!

Detail of the lid (click to enlarge).

The noodle block.

A liquid sachet.

Smells good – and rich.

The vegetables sachet.

Looks like spring onion.

What have we here?

Roasted pork!

Finished (click to enlarge). Noodles are slightly wide and flat. They have a strong chew and nice disposition; I liked them. The broth is very good – a hearty chicken and pork taste which fills the guttyworks with a satisfying feeling. The included pork and bamboo shoots worked very well and spring onion rounds out the bowl. 5.0 out of 5.0 stars. JAN bar code 4903088004884.

New touch Sugomen black incense acetate ç…”‘ twelve noodles 110g ~

A New Touch TV commercial.

#2247: Nissin Sapporo Noukou Miso Ramen

Here’s one that Javier from www.BoxFromJapan.com – thanks! Box From Japan is a monthly subscription service where you can get 4 unique bowls of ramen from Japan a month. It’s pretty awesome – I haven’t gotten a duplicate yet! Here’s what he had to say about this variety:

Community-based brand that spreads various noodles all over Japan with the support of local organizations and the local government. Manufactures and sells one of the three major ramen of Japan, Sapporo miso ramen, with certification by the Hokkaido Inheritance Committee. A special product. Noodle: Medium-thick curly noodles that are chewy. Soup: Thick miso soup made using Hokkaido fermented miso that has ginger and garlic to add a kick. Ingredients: Cabbage, minced meat, green onion

Sounds interesting – let’s have a look!

Detail of the side panels (click to enlarge). Contains meat. to prepare, add in the powder, the clear sachet and the vegetables sachet. Fill to line with boiling water and cover for 4 minutes. Add in liquid sachet contents.Stir and enjoy!

Detail of the lid (click to enlarge).

The noodle block.

The powder soup base.

A light powder.

The vegetables sachet.

An interesting array.

The liquid sachet.

A thick liquid with a miso scent.

The garnish sachet.

Looks like perhaps this is the cabbage and mine meat.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, kizami shoga, hard boiled egg and chashu pork. The noodles are really nice – a little wide, a little flat. They definitely have a strong chewiness to them – very premium here. The broth has a tasty and hearty miso character to it which I enjoyed. The scads of cabbage are very nice as it the little bits of mincemeat. 4.5 out of 5.0 stars. JAN bar code 4902105230398.

Nissin Noodle craftsman (ramen Meister) / soy sauce / miso / pork / Tan Tan /

A short video about the Noukou series by Nissin of Japan.

#2237: Nissin Cup Noodle Light+ Bagna Cauda

Okay, magna carta Cup Noodle? No, this is one based on an Italian food. Let’s consult Wikipedia –

Bagna càuda (Italian: [ˈbaɲɲa ˈkauda]; locally: [ˈbaɲa ˈkɑʊda]; from the Piedmontese “hot dip”,[1] alternatively written bagna caôda or bagnacauda, etymologically related to Italian root bagn-, meaning “wet”, and caldo, meaning “hot”) is a warm dip typical of Piedmont, Italy, but with numerous local variations. The dish, which is served and consumed in a manner similar to fondue, is made with garlic, anchovies, olive oil, butter, and in some parts of the region cream. In the past walnut or hazelnut oil would have been used.[2] Sometimes, truffles are used in versions around Alba.[3] The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, carrot, peppers, fennel,[3] celery, cauliflower, artichokes, and onions. It is traditionally eaten during the autumn and winter months, particularly at Christmas and New Year’s, and must be served hot, as the name suggests. Originally, in Piedmont, the Bagna càuda was placed in a big pan (peila) in the center of the table for communal sharing. Now, it is usually served in individual pots (the fojòt, a type of fondue pot traditionally made of terra cotta).[citation needed]

Okay now that that’s resolved, let’s have a look!

Detail of the side panels (click to enlarge). Probably contains fish. to prepare, add boiling water to fill line and let steep for 3 minutes. Stir and enjoy!

Detail of the lid (click to enlarge).

The noodle block.

Some of the loose bits from the cup – an impressive array.

Finished (click to enlarge). Again, I’m surprised how good these cups are. The noodles have a really nice quality to them – not mushy or anything; they’re just really good. The broth is saucy and hearty with a cheese and light fish taste which is augmented with vegetables galore. Amazing! 5.0 out of 5.0 stars. JAN bar code 4902105237014.

52gX12 pieces Nissin Cup Noodle Light plus Bagna cauda

A TV commercial for Nissin Cup Noodle Light+ Baugna Cauda.