Here’s one that came in a Zenpop.jp box – use coupon code THERAMENRATER for a groovy discount!
They had this to say about it – ‘Echigo Seika’s mochi is said to be representative of “good mochi”, that is “mochi that returns to the same shape as freshly cooked mochi when
cooked,” and the keeps up with old tradition that “cold mochi is the most delicious.” The secret of deliciousness is to protect the mochi, flatten it after pestle only, and then quickly cool it in a cold place. Various types of rice cakes are manufactured by observing the “law of cold rice cakes” and sticking to them. Why are you reading this? Well, this generous ramen comes with Echigo
Seika’s mochi. This company from Niigata prefecture is famous throughout the country for all their rice based products. The plain soup and the good old traditional fried noodles were a perfect
match. It’s a rare combination when ramen is paired with mochi, but it’s surprisingly good because Toyo Suisan has put it out of the “Noodle Making” series.’
Now what bugs me here is they don’t say anything about how to prepare this. More often than not, I’ve found that mochi generally comes out like a brick and not soft as it should; kind of like a mozzarella consistency thing. Guess we will see.
Daikoku Kinemochi Ramen – Japan
Detail of the side panels (click to enlarge). Contains pork. To prepare, fill to line with boiling water and add everything in. Cover for 3 minutes. Finally, stir and enjoy!
Detail of the lid (click to enlarge).
The noodle block.
The soup base.
Finished (click to enlarge). Added shichimi, spring onion, mung bean sprouts, chashu, and sesame seed. Noodles were very underwhelming. Broth was inordinately salty and featured a lot of seaweed. The mochi however came out nicely, but wasn’t well served by any means by the broth’s character. Very disappointing. 1.0 out of 5.0 stars. JAN bar code 4904511003191.
Watch me cook on Instant Noodle Recipe Time!