Category Archives: Takamori Kosan

Meet The Manufacturer: #1387: Takamori Red Pepper & Garlic Peperoncino

Well folks, this is it. The last one for this Meet The Manufacturer. I really have enjoyed reviewing all of these fresh noodle varieties quite a bit, and I think it’s finally gotten me to look at the possibility of a The Ramen Rater’s top Ten Fresh Noodles Of All Time list. They don’t exactly fit into the Top Ten Instant Noodles Of All Time lists as they’re usually on a different playing field; they’re not fried blocks, but fresh pouches. So that might be something coming up in the near future. I’d like to thank Yuji for the help in making these reviews happen – I’ve messaged him plenty of times with questions throughout as there’s no English on any of the packaging, let alone the title sometimes. Let’s have a look at this interesting variety from Takamori Kosan of Japan as we bid them a fond farewell for now. Yuji has mentioned that there will be new varieties coming, so it’s not goodbye, but til next time.

Here’s the back of the package (click image to enlarge). Not sure if meat is present. To prepare, sautee some meat and veggies about halfway and set aside. Add a spoonful of water to a skillet and heat. Drop in the noodles and cook a little and then drop in the dry sachet content. Mix thoroughly and then add in your meat and veggies. Cook until done. Enjoy!

The fresh noodle pouch.

The seasoning sachet.

Definitely a garlic scent present!


Finished (click image to enlarge). Added pork, chopped Fresno pepper and sweet onion. The noodles come out nice – good chewiness and gauge. The flavor is nice and harlicky with a little zing of pepperiness. I liked it – 4.0 out of 5.0 stars.UPC bar code 4901959100314.

Growing up, I watched a lot of cartoons. The best of them all was Star Blazers, known in Japan as Space Battleship Yamato. Well, I thought I would let those of you who also enjoyed this cartoon know that they made a live action film based on it! Here it is – enjoy!

Meet The Manufacturer: #1386: Takamori Sukiyaki Style Noodle Stew

Well, we’re almost to the end of this Meet The Manufacturer. It’s been a really fun journey through all of these Japanese flavors. Today, I’m going to review a beefy sukiyaki udon stew! But what is sukiyaki? Let’s ask Wikipedia:

Sukiyaki (鋤焼?, or more commonly すき焼き) is a Japanese dish, of the soup or stew type, prepared and served in the nabemono (Japanese hot pot) style.

It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.

Generally sukiyaki is a winter dish and it is commonly found at bōnenkai, Japanese year-end parties.

Well, it’s not Winter here anymore, but the temperature has gone down a bit. We had a couple 80+ degree days a week or so ago but today it’s dark and rainy. In fact, all the Springtime pollen from the trees is gathering around the storm drains – looks like a thick yellow soup! Let’s check this one out.

Here’s the back of the package (click image to enlarge). Probably contains beef. To prepare, bring 300ml water to a boil. While it’s getting to a boil, put the liquid sachet in to heat it. After boiling, take out the sachet. Add udon and cook for 2 minutes. Add sachet content and stir. Enjoy!

The noodle pouch.

Liquid soup base sachet.

Neat looking stuff!

Finished (click image to enlarge). Added sweet onion, sukiyaki beef and green onion. The noodles are excellent – soft but chewy and thick. The broth is really something – has a nice thickness to it and a sweet, salty and strong beef flavor. I can see why this is for the Winter – very stick to your ribs stuff! 4.5 out of 5.0 stars. UPC bar code 4901959100291.

[AMAZONPRODUCTS asin=”B004AE20D2″]A hotpot is what you would use to make Sukiyaki.[/AMAZONPRODUCTS]

Wow this looks really good – making Sukiyaki in Japan.

Meet The Manufacturer: #1385: Takamori Yaki-Udon Roast Soy Sauce

First things first: Happy Mother’s Day! Don’t forget to call your Mom today!

This one sounds good – yaki-udon is something really new to me and during this Meet The Manufacturer, the first time I’ve tried it. The one I had the other day was really tasty – curious how this one will be! Basically the different between yakisoba and yakiudon is that it’s a wider gauge noodle. Let’s see how this one with roast soy sauce flavor comes out!

Here’s the back of the package (click image to enlarge). Not sure, but I’m guessing it contains fish. To prepare, heat oil in a pan and add seafood and veggies and cook a little,m then drop in the noodles and cook longer. Add the seasoning sachet contents and cook til done. Enjoy!

The fresh udon pouch – you get three of these and three sauce sachets.

The liquid base sachet.

A nice soy scented liquid.


Finished (click image to enlarge). Added kizami shoga (pickled ginger), cabbage, sukiyaki beef, Kewpie mayonnaise, green onion and sweet onion. The udon noodles are very nice – great chewiness and gauge. The flavor is not your typical yakisoba sauce, but has a nice soy flavor. None of the Worcestershire flavor one might be accustomed to here. It’s really nice though and something I would enjoy on repeated offering. 3.75 out of 5.0 stars. UPC bar code 4901959100369.

Here’s a UK guy’s take on culture shock when moving to Japan.

Meet The Manufacturer: #1384: Takamori Hiyashi Udon Bonito Sauce

This is another cold noodle dish. Bonito is a fish that is used to flavor broths quite often in Japanese cuisine. The last Takamori cold noodle variety I had was one of the best I’ve ever had – let’s see how this one fares!

Here’s the back of the package (click image to enlarge). Not sure but probably contains fish. To prepare, add the sauce sachet to 60ml cold water and combine. Set aside. Put contents of one noodle sachet in a shallow dish and add 2cm of water. Microwave for 2 minutes 20 seconds at 500 watts or 2 minutes at 600 watts. Drain and run cold water over the noodles. Plate the noodles and pour sauce and water mixture. Enjoy!

One of the two included noodle pouches.

The liquid base.

Has a nice fish scent.

Finished (click image to enlarge). Added egg, Kizami Shoga (pickled ginger), green onion and cabbage. The udon noodle is very good cold – they remain moist. The sauce has a nice bonito flavor which is rich and enjoyable. 3.0 out of 5.0 stars. UPC bar code 4901959100413.

The process in which bonito is smoked and cooked and finally becomes shaved katsuobushi.

Meet The Manufacturer: #1383: Takamori Futomen Yakisoba

During this week, we’ve been reviewing different types of yakisoba – but what is Futomen yakisoba? Futomen is a variety with a slight wider gauge noodle than the regular soba noodle. Also I am told that the flavoring is a little spicier. Let’s check it out!

HHere’s the back of the package (click image to enlarge). Not sure if it contains meat or fish. To prepare, add a little oil to a pan and sautee some meat and vegetables a little. Add 30ml water and the noodles and cook and combine. Add the sachet contents and combine thoroughly. Enjoy!

One of the two noodle pouches in this one.

The seasoning sachet.

Has that nice Worcestershire scent.

Finished (click image to enlarge). Added black pepper infused panko breaded baked chicken, green onion, cabbage, sweet onion, Kewpie mayonnaise, and Kizami Shoga (pickled ginger). Indeed, the noodles have a slightly wider gauge – kind of between soba and udon – and they were very good. The flavor was a hint warmer as far as spiciness goes. The flavor is of great yakisoba through and through – delicious! 4.75 out of 5.0 stars. UPC bar code 4901959100178.

Here’s a video about what school is like in Japan.