Category Archives: Yamamori

Meet The Manufacturer: Yamachan Ramen Samples

So Lifehacker came out with an article about The Ramen Rater a couple weeks ago and I noticed something about Yamachan Ramen in the comments on it. I contacted them and they were very interested in doing a Meet The Manufacturer. Very shortly, I received this box in the mail…

Seven fresh ramen varieties! Thanks again! Can’t wait to say I’ve tried them all!

#636: Yamamori Tom Yam Ramen Pork Flavor(Tomyankun Ramen Porkfu)

After tasting those last two earlier, I was ready to have something that looked really good – and here it is! Tom Yam noodles, made in Thailand and from Japan!

Here’s the back of the packaging (click image to enlarge). I boiled an egg in with the noodles last time, but today I thought a couple fried eggs would go nicely.

Some noodles – look pretty standard. They had a little flavor.

Powder on the left and seasoned oil on the right.

As above, seasoning on the left and seasoned oil on the right. A lot of powder here!

Click image to enlarge. Alrighty it’s done woo hoo! I made two eggs with a little Cavender’s All-Purpose Greek seasoning. I also added some Kizami Shoga (pickled ginger) and finally, some fried shallots – this time some fresh ones (thanks Greg B.!).  The noodles were perfect – reminiscent of the kind you’d find in Momofuku Ando‘s flagship Chikin ramen from 1958, just an exponentially milder taste. The broth is spicy and full of citrus. It’s perfect pork tom yam flavor – loved it. 4.75 out of 5.0 stars – wonderful! UPC barcode 4903101701356 .

A Thai Food Expo interview of Yamamori.

#615: Yamamori Tom Yam Ramen Prawn Flavor

Made a trip to Seattle and hit up Uwajimaya and got a ton of new noodles – lots of Japanese bowls! Anyways, let’s start with this prawn tom yam…

The back (click image to enlarge). I found if you go to Google and type in the digits in the bar code and then use Google translate and boom – there’s the info you need.

I think I’ve seen this packaging before

The ramen block – with some seasonings.

Powder on the left, seasoned oil on the right.

Click image to enlarge. Added an egg during the boil as instructed on the package [yay!]. This is some serious stuff –  the noodles are very nice – not plump but very tasty with a slightly crumbly nature on the palate after a chew or two. The flavoring is perfect; a lot of lemony shrimp and spicy heat going on. The egg entices and offers a cooling oasis of respite from the fiery tastes offered. I loved it. 4.5 out of 5.0 stars.

How to make Tom Yam soup.

Old school aircheck for New Year’s 1975.