I gota ride to 99 Ranch yesterday from my sister – thanks! So I was looking for mung bean sprouts, however I found this one when we went through the store. I did a Meet The Manufacturer with Takamori Kosan a few years back and really been hoping I’d get another chance to try some more of their products. Well, this is one of them! Here’s a little about udon from Wikipedia –
Udon (饂飩?, usually written as うどん) is a type of thick wheat flour noodle of Japanese cuisine. Udon is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or aburaage, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often an add on.
The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu), is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu), is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west.
I think I’m going to let my son Andy give these a try today. Let’s check it out!
Takamori Hearty Japanese Style Curry Udon – Japan
Here’s the back of the package (click to enlarge). Contains fish products. To prepare, add udon to 250ml boiling water and cook for 2 minutes. Add in sachets contents. Finally, stir and enjoy!
The pack contains 3 servings – here’s one of the pouches of udon.
A powder base sachet.
Smells like a nice curry.
Finished (click to enlarge). Added yaki kamaboko. The udon’s perfect – great gauge and chew. The broth is more like a gravy or sauce. It’s a rich, mild curry full of flavor. I you like that House Golden Curry, you will totally love this. I do. 5.0 out of 5.0 stars. EAN bar code 4901959100826.