Category Archives: Myojo

#1551: Myojo Men Black Seafood Tonkotsu

Got this one down in California during our summer trip! JFC distributes a lot of different products here in the USA from Japan and elsewhere. I’m curious what the actual brand here is. Those characters at the top look extremely familiar…

Yep – that’s what I thought – it’s Myojo’s new ‘Myojo Men’ line! It’s strange; as a daily reviewer of instant noodles and spending a lot of time examining packages of all types from all over the world, I have started recognizing bits and pieces of different printed languages – Korean, Chinese, Japanese… Usually when it pertains to a brand name or the word instant noodle. I’m pretty sure I could do alright in most countries if I were looking for instant noodles, although my accent or intonation might sound ridiculous! For those new to ramen, here’s a quick blurb from Wikipedia about tonkotsu ramen:

Tonkotsu (豚骨, “pork bone”; not to be confused with tonkatsu) ramen usually has a cloudy white colored broth. It is similar to the Chinese baitang (白湯) and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk, melted butter or gravy (depending on the shop). Most shops, but not all, blend this pork broth with a small amount of chicken and vegetable stock and/or soy sauce. The noodles are thin and straight, and it is often served with beni shoga (pickled ginger). In recent years the latest trend in tonkotsu toppings ismāyu (sesame oil), a blackish, aromatic oil made from either charred crushed garlic or Sesame seeds. It is a specialty of Kyushu, particularly Hakata-ku, Fukuoka (hence sometimes called “Hakata ramen”).

Anyways, let’s check out this seafood tonkotsu by Myojo, distro’d by JFC.

Here’s detail of the side panels (click image to enlarge). Contains pork and fish. To prepare, Put all contents into the bowl. Add hot water up to line. Microwave for 3 minutes. Stir and enjoy!

Detail of the lid (click image to enlarge).

The fresh noodle pouch.

Liquid base sachet.

Has a strong seafood scent.

The vegetables sachet.

Green onion and seaweed.


Finished (click image to enlarge). Added kamaboko, narutomaki and sliced spring onion. The noodles were alright; they kind of had a kind of ‘off’ texture which I wasn’t pleased with; they seemed kind of stiff. The broth however was quite good – wonderful pork and seafood flavor going on here. The dehydrated green onion and seaweed hydrated perfectly. 3.5 out of 5.0 stars. UPC bar code 011152212364.

Myojo Tonkotsu Noodles, Seafood, 7.44 Ounce – get it on Amazon!

A Myojo Charumera TV commercial!

#1446: Myojo Ippei-Chan Jumbo Night Market Style Yakisoba

To start off, thanks to Raissa T. and Andre L. for their help on translating! Today feels like a yakisoba day. I really like yakisoba! It’s a pretty versatile dish; you can add anything to it and it’s still good! Well, strawberry jelly probably isn’t the best add-in… Then again, with that mention perhaps someone will try it and make it the new craze? The latest weird add-in craze was adding those little pudding cups or flan into a Cup Noodle. Bizarre… Well, let’s see how this comes out – looks good on the package! Especially with the amazingly cool little recommendation to…

Enjoy Mayo Beam! Japanese mayo is pretty awesome stuff! I used to rave about Best Foods/Hellman’s, but that Kewpie stuff is top-notch. I thought that Japan was the biggest consumer of mayonnaise, but it turns out the Russian love the stuff – they eat more of it than any other country in the world! What’s interesting too is that a component of yakisoba sauce is Worcestershire sauce, which also is a European thing. Trippy. Let’s dig in!

Her’s the distributor/import sticker (click image to enlarge). Not sure if it contains meat as the label is very light, but it probably does.

Side panel details (click image to enlarge).

The lid (click image to enlarge). To prepare, remove sachets. Add in boiling water to line and re-cover for 3 minutes. Use the orange spout to drain. Add sachet contents and enjoy!

The noodle block.

Bits of cabbage and maybe meat from the bottom of the tray.

The yakisoba sauce sachet.

Has a sweet and Worcestershire scent.

Furikake is mentioned on the front, so I’m guessing that’s what this is.

Furikake is a seasoning often added as a condiment for rice with sesame seeds and seaweed and other tasty bits.

All hail the mayo beam!


Finished (click image to enlarge). Added green onion, bean sprout, sauteed beef and sweet onion. The noodles were your standard tray yakisoba noodle – but with a huge quantity. I would say this was the most food from a noodle tray I’ve seen yet! Unfortunately, although tasty, it didn’t seem that there was enough yakisoba sauce really; the flavor could have been a little stronger. The furikake was a nice touch though, and the mayo beam gave the meal a ray of light! The cabbage and meaty bits hydrated perfectly. 4.5 out of 5.0 stars. EAN bar code 4902881404532.

Yakisoba! Yakisoba!

#1428: Myojo Chukazanmai Beijing Style Salt Ramen

This is the first bowl of instant noodles I’m having since our California vacation last week and I must say it’s good to be back to reviewing! This is one I picked up while in Canada a while back. Let’s take a look!

Here’s the import sticker (click image to enlarge). May contain meat.

Here’s the back of the package (click image to enlarge). To prepare, add noodle block to 600ml boiling water for 4 minutes. Add contents of sachets and stir well. Enjoy!

The noodle block.

The soup base sachet.

A fluffy white powder.

The liquid base sachet.

An oily liquid.


Finished (click image to enlarge). Added thin sliced pork, green onion and narutomaki. The noodles are quite good – they have a nice chew and premium feel. The broth is pretty good, but seems to be missing something. It’s not as rich as I’d hoped. 3.0 out of 5.0 stars. UPC bar code 4902881052290.

Here’s an older commercial for Myojo Chukazanmai instant noodles.