#1607: Myojo Nyumen Desse Shoyu

This is one got last year on my birthday trip to Canada! Really excited that the next trip is coming up very quickly! My wife, son and sister will be coming this time, so it should be a lot of fun. Today’s review is on Myojo Desse Nyumen. So, what’s nyumen? Wikipedia had this to say:

Sōmen (?) are very thin—less than 1.3 mm in diameter. They are white Japanese noodles made of wheat flour. The noodles are usually served cold. The noodles’ diameter is the chief distinction between sōmen and the thicker wheat noodles hiyamugi and Japanese wheat noodles udon. Sōmen noodles are stretched when made, as are some types of udon noodles. The dough is stretched with the help of vegetable oil to make very thin strips and then air dried.

Sōmen are usually served cold with a light flavored dipping sauce[1] or tsuyu. The tsuyu is usually a katsuobushi-based sauce that can be flavored with Japanese bunching onion, ginger, or myoga. In the summer, sōmen chilled with ice is a popular meal to help stay cool.

Sōmen served in hot soup is usually called “nyumen” and eaten in the winter, much like soba or udon are.

So I suppose since it’s still Winter, this is fitting. Let’s check it out!

The distributor’s sticker (click image to enlarge). Contains egg.

 Detail from the side panels (click image to enlarge). To prepare, add in contents of sachet and add 390ml boiling water. cover for 3 minutes and stir. Enjoy!

Detail of the lid (click image to enlarge).

The noodle block.

The soup base sachet.

Has a strong soy scent.


Finished (click image to enlarge). Added spring onion. The noodles are indeed very thin somen and ended up kind of mushy. The broth is a light, salty soy flavor. 2.75 out of 5.0 stars. JAN bar code 4902881416368.

If you’ve never had this, do yourself a favor – these are some of the best yakosoba out there and it’s a pretty good deal! MYOJO IPPEI-CHAN YOMISE YAKISOBA INSTANT NOODLE CASE [12pcs]

A Myojo TV spot for their yakisoba products.

Leave a Reply

Your email address will not be published. Required fields are marked *