#1796: Fujiwara Salty Taste Chanko Noodle

This one came from Shinichi over at Ramen Mania, a new monthly subscription box you can check out! They have special regional Japanese ramen varieties – good stuff so far! Thanks! So today it’s a very interesting looking shio variety! What’s shio? Here’s what wikipedia has to say:

Shio (“salt”) ramen is probably the oldest of the four and is a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed. Occasionally pork bones are also used, but they are not boiled as long as they are for tonkotsu ramen, so the soup remains light and clear. Chāshū is sometimes swapped for lean chicken meatballs, and pickled plums and kamaboko (a slice of processed fish roll sometimes served as a frilly white circle with a pink or red spiral called narutomaki) are popular toppings as well. Noodle texture and thickness varies among shio ramen, but they are usually straight rather than curly.

Sounds good – let’s hit it!

Here’s the back of the package (click image to enlarge). Unsure whether it contains meat. To prepare, boil 600ml water. Add noodles and cook for 4 minutes, stirring at 3 minutes. Add in sachet contents. Stir and enjoy!

The noodle block.

The soup base sachet.

The soup base.

Finished (click image to enlarge). Added hard boiled egg, sliced spring onion and barbecue pork. The noodles are sturdy and thin. They have a nice and premium chewiness to them. The broth is rich and tasty – lots of depth. Milky and good! 4.75 out of 5.0 stars. JAN bar code 4976651081827.

the RAMEN BOOK – Perfect Japanese Noodle Guide Book [Japan Import].

Avideo about shio ramen.

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