Category Archives: Yamachan

#1644: Hao Way Vegetarian Penang Laksa Instant Bowl Noodles

Here’s another bowl from Hao Way – this one a vegetarian laksa. Here’s a little about laksa from wikipedia:

Penang laksa (Malay: Laksa Pulau Pinang), also known as asam laksa from the Malay for tamarind, comes from the Malaysian island of Penang. It is made with mackerel (ikan kembung) soup and its main distinguishing feature is the asam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavour include lemongrass, galangal(lengkuas) and chilli. Typical garnishes include mint, pineapple slices, thinly sliced onion, hε-ko, a thick sweet prawn paste and use of torch ginger flower. This, and not ‘curry mee’ is the usual ‘laksa’ one gets in Penang.

Akright – let’s try this vegetarian laksa from Hao Way!

 Here’s detail of the side panels (click image to enlarge). Vegetarian friendly. To prepare, add on contents of paste sachet and fill to line with boiling water. cover and let steep for 3 minutes. Stir and enjoy!

 Detail of the lid (click image to enlarge).

An included fork!

The noodle block.

The paste sachet.

Has a mushroom scent.


Finished (click image to enlarge). Added mung bean sprouts, broccoli and white onion. The noodles have a nice consistency – much different noodle from their pack versions – thicker and flat. The broth has a spicy and kind of acidic hit to it and an underlying mushroom flavor. I’m not real big on mushrooms and this aspect wasn’t really to my chagrin. 2.0 out of 5.0 stars. EAN bar code 9555730403009.

Penang as the World Heritage City: From Tourists’ Place Experience Perspectives – (from Amazon) – This book explores the dimensions of Cultural Traits and Heritage tourism in Penang. Penang is attractive to tourists because of its uniqueness, heritage and it is a cultural city with multi- racial ethnic population. Lack of knowledge and experience, combined with different interest may cause the tourism industry collapse. Cultural Traits and Heritage tourism is discussed as Penang’s opportunity to create tourism platform where resources and market would be kept and at the same time, competition with other World Heritage Cities will be created. Cultural Traits and Heritage recently has become an important topic and concept to tourism development especially in Penang since Penang was awarded as the World Heritage City by UNSECO in July 2008. Hence, in this research, it proposes the links of self representation to current desired outcomes of Penang’s distinctiveness and sustainability of Penang UNESCO award. At the same time, the model also tests how these outcomes influence the destination ability to meet tourists’ expectations and how Penang should act in competing in the global heritage tourism industry.

A Hao Way advertisement for their Penang White Curry.

#936: Yamachan Tonkotsu Ramen Mild Pork Flavor Soup Base

I did a Meet The Manufacturer on Yamachan a little while back and found their products to be quite good! Here’s a new one they’ve come out with – a mild Tonkotsu! Sounds excellent! Thanks to the folks at Yamachan in San Jose, California for sending this! Now, to the review!

Here’s the back of the package (click image to enlarge).

The noodle blocks, although they’re not very blocky! Fresh and nice looking!

Here’s the soup base.

They also sent bamboo shoots, aka ‘menma.’ Click image to enlarge.

Finished (click image to enlarge). Added sweet onions, thinly sliced ham, minced garlic, hard boiled egg, kizami shoga (pickled ginger, menma, and Urashima Sesame & Salt furikake. The noodles are very nice – a little chewy and firm of backbone but gentle and giving as well. The broth is extremely good. Strong notes of pork and a very comforting flavor makes the noodle and broth pair exquisite., This is wonderful stuff – go find it (I’ve seen Yamachan products it in the cold case at 99 Ranch Market as well as Uwajimaya in the Seattle area)! 5.0 out of 5.0 stars! UPC bar code 767921019305 .

How to make and share Yamachan ramen!

Drumming at a Japanese festival in San Jose, California – lot of stamina to do this stuff!

Meet The Manufacturer #889: Yamachan Ramen Rich Shoyu Ramen

This is the last of the samples I got from Yamachan Ramen! Must admit I’m sad to see them go! Very tasty fare and it’s been a lot of fun! This one’s shoyu. Let’s give it a try.

Here’s the back of the package (click to enlarge).

Here are the bags of fresh ramen noodles.

The soup base.

Finished (click image to enlarge). Added broccoli, yellow onion, green bell pepper, turkey breast, hard boiled egg, kizami shoga (pickled ginger), green onions and Ajishima Kimchi furikake. The noodles are nice – chewy and fresh. The broth is pretty good – has a strong soy taste but also a bitterness and a sweetness – as lot going on there. Good stuff! 4.0 out of 5.0 stars.UPC bar code 767921011101 .

A neat video on how they demo the mild Yamachan Ramen varieties at a grocery store.

How to make Yakibuta Ramen – this is classic!

Meet The Manufacturer #888: Yamachan Ramen Nagasaki Sara Udon Chicken Flavor

Here’s something different. Sara Udon means plate noodles – what you have is a crispy noodle that is thin. You put them on the plate and crush gently, then add the sauce and during the meal, the noodles go from crisp to soft. It’s a texture sensation! Well, let’s check it out!

Here’s the back of the package (click to enlarge). Notice the directions.

Here are the noodles. Like big nests of thin noodles.

Here are the packets of liquid seasoning.

Finished (click image to enlarge). Added yellow onion, broccoli, green bell pepper, chicken, green onion and Ajishima Kimchi furikake. The noodles are of a very interesting nature; when they don’t have sauce on them, they are crunchy. When they do, they absorb the liquid and become increasingly soggy – in a good way! The sauce is a slightly thick lightly chicken flavored concoction. The flavor is very nice – definitely not too salty at all and really tasty. This is a uniquely Japanese dish that evolves as you eat it – from crisp to soft noodle texture. Loved this one – 4.25 out of 5.0 stars. UPC bar code 767921016809 .

Yamachan Ramen factory!

This guy looks pretty happy!

Meet The Manufacturer #887: Yamachan Ramen Cold Noodles With Lemon Soy Dressing

I’ve had a few cold noodle varieties from South Korean manufacturers, but never any Japanese cold noodles. Let’s have a look at this one!

Here’s the back of the package (click to enlarge). Notice the different cooking instructions.

The noodle blocks.

This is the dressing; you don’t dilute it.

Finished (click image to enlarge). Added green bell pepper, yellow onion, broccoli, green onion, oven baked chicken, hard boiled egg and Ajishima Kimchi furikake. The noodles are just as good cold as hot – they are nice and fresh and chewy and wonderful. The dressing is very delicate and light. It goes very well – has a light lemon taste which is nice. Good stuff! 4.0 out of 5.0 stars. UPC bar code 767921019404 .

The Yamachan Ramen noodle factory!

This looks really cool – I think I’ll see what my son thinks of it. He’s seen all of the Star Blazers (Space Battleship Yamato) and we’re checking out Robotech currently;y.