The first variety for this Meet The Manufacturer is Tokyo Soy Sauce. Soy sauce ramen is known in Japan as ‘shoyu.’ Here is some information about shoyu ramen and the other four main varieties of Japan from Wikipedia –
Shōyu (醤油, “soy sauce”) ramen is the oldest of the five. It has a clear brown broth, base of chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that is tangy, salty, and savory yet still fairly light on the palate. Shōyu ramen usually has curly noodles rather than straight ones, but this is not always the case. It is often has a garnish of marinated bamboo shoots or menma, green onions, kamaboko (fish cakes), nori (seaweed), boiled eggs, bean sprouts and/or black pepper; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual chāshū.
Shio (“salt”) ramen 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 part of the recipe, but they do not boil as long as tonkotsu, so the soup remains light. Chāshū is sometimes swapped for chicken meatballs. 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.
Miso ramen is a relative newcomer, having reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Hokkaido, features a broth that combines copious amounts of miso and is blended with oily chicken or fish broth – and sometimes with tonkotsu or lard – to create a thick, nutty, slightly sweet and very hearty soup. Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings: spicy bean paste or tōbanjan (豆瓣醤), butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, and chopped garlic are common. The noodles are typically thick, curly, and slightly chewy.
Tonkotsu (豚骨, “pork bone”; not to confuse with tonkatsu) ramen usually has a cloudy white colored broth. It is similar to the Chinese baitang (白湯) and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk, melted butter or gravy. Most shops, blend this pork broth with a small amount of chicken and vegetable stock and/or soy sauce. The noodles are thin and straight. They are often served with beni shoga. The latest trend in tonkotsu toppings is māyu (sesame oil). An aromatic oil made from charred crushed garlic or Sesame seeds. It is a specialty of Kyushu, particularly Hakata-ku, Fukuoka (known as “Hakata ramen”).
Curry ramen was first created in 1965 in Hokkaido. Mainly make soup with pork bones and vegetables which seasoned with curry. That uses thick and curly noodles. Toppings include Char siu, wakame, and bean sprouts.
Tokyo soy sauce sounds good to me! Let’s begin this Meet The Manufacturer!
Nissin Demae Ramen Tokyo Soy Sauce – Germany
Here’s the back of the package (click to enlarge). May contains fish and crustacea. To prepare, add noodle block to 500ml boiling water and cook for 3 minutes. Add sachet contents. Finally, stir and enjoy!
The noodle block.
The soup base sachet.
A granular powder base.
A liquid sachet.
Looks like oiil and soy sauce.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, hard boiled egg and barbecue pork. The noodles have a good standard Demae Ramen gauge and chew – very good. The broth has a nice kind of a shoyu taste with a little oiliness which I liked. 4.0 out of 5.0 stars. EAN bar code 5997523335151.