Category Archives: Fujiwara Seimen Co

#2534: Fujiwara Hokkaido Hakodate Shoyu Ramen

#2534: Fujiwara Hokkaido Hakodate Shoyu Ramen - Japan - The Ramen Rater

Seems like a little while since I did a pack instant ramen from Japan. This is one I found during my trip to Taiwan last November at the Carrefour in Taipei by the Miramar Entertainment Park. I tell you – they had quite an impressive instant noodle aisle – like 4 aisles really. So this one is a shoyu instant ramen. Here’s a little from Wikipedia about shoyu ramen –

Shōyu (醤油, “soy sauce”) ramen is the oldest of the five, it has a clear brown broth, based on a 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 adorned with 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.

Alright – this is the last of these varieties I lugger back from Taiwan. I think actually I’ve reviewed everything I brought back – gonna have to visit again and get more! Let’s check this one out.

Fujiwara Hokkaido Hakodate Shoyu Ramen – Japan

#2534: Fujiwara Hokkaido Hakodate Shoyu Ramen - Japan - The Ramen Rater

Here’s the back of the package (click to enlarge). Probably contains pork but not sure. To prepare, add noodles to 600ml boiling water and cook for 3 minutes. Add in sachet contents. finally, stir and enjoy!

#2534: Fujiwara Hokkaido Hakodate Shoyu Ramen - Japan - The Ramen Rater

The noodle block.

#2534: Fujiwara Hokkaido Hakodate Shoyu Ramen - Japan - The Ramen Rater

Liquid soup base sachet.

#2534: Fujiwara Hokkaido Hakodate Shoyu Ramen - Japan - The Ramen Rater

Deep in color and fatty.

#2534: Fujiwara Hokkaido Hakodate Shoyu Ramen - Japan - The Ramen Rater

Finished (click to enlarge). Added egg, Salad Cosmo mung bean sprouts, kizami shoga, spring onion, chashu pork and shichimi togarashi. The noodles have a round gauge and a kind of rubbery chew. Not the way I generally like things, however the broth takes care of that. The broth has a very tasty shoyu flavor and is rich as well as good in body and oiliness. 4.0 out of 5.0 stars. JAN bar code 4976651083531.

#2534: Fujiwara Hokkaido Hakodate Shoyu Ramen - Japan - The Ramen Rater

Fujiwara noodle Hokkaido ramen Hakodate salt 111gX10 bags

Dancing squid!

#2516: Fujiwara Hokkaido Hakodate Miso Ramen

#2516: Fujiwara Hokkaido Hakodate Miso Ramen - Japan - The Ramen Rater

Seems like a little while since I did a pack instant ramen from Japan. This is one I found during my trip to Taiwan last November at the Carrefour in Taipei by the Miramar Entertainment Park. I tell you – they had quite an impressive instant noodle aisle – like 4 aisles really. So this one is a miso instant ramen. Here’s a little from Wikipedia about ramen –

The origin of ramen is unclear. Some sources say it is of Chinese origin.[7][8][9] Other sources say it was invented in Japan in the early 20th century.[10][11][12]

The name ramen is the Japanese pronunciation of the Chinese lamian (拉麵).[13] Until the 1950s, ramen was called shina soba (支那そば, literally “Chinese soba”) but today chūka soba (中華そば, also meaning “Chinese soba”) or just Ramen (ラーメン) are more common, as the word “支那” (shina, meaning “China”) has acquired a pejorative connotation.[4]

By 1900, restaurants serving Chinese cuisine from Canton and Shanghai offered a simple ramen dish of noodles (cut rather than hand-pulled), a few toppings, and a broth flavored with salt and pork bones. Many Chinese living in Japan also pulled portable food stalls, selling ramen and gyōza dumplings to workers. By the mid-1900s, these stalls used a type of a musical horn called a charumera (チャルメラ, from the Portuguese charamela) to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early Shōwa period, ramen had become a popular dish when eating out.

Fujiwara Hokkaido Hakodate Miso Ramen – Japan

#2516: Fujiwara Hokkaido Hakodate Miso Ramen - Japan - The Ramen Rater

Here’s the back of the package (click to enlarge). Unsure of meat contents. To prepare, add noodle block to 600ml boiling water and cook for 3 minutes. Add in sachet contents. finally, stir and enjoy!

#2516: Fujiwara Hokkaido Hakodate Miso Ramen - Japan - The Ramen Rater

The noodle block.

#2516: Fujiwara Hokkaido Hakodate Miso Ramen - Japan - The Ramen Rater

The soup base sachet.

#2516: Fujiwara Hokkaido Hakodate Miso Ramen - Japan - The Ramen Rater

Thick and oily.

Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts, egg and chashu pork. The noodles came out well enough. A little chewy for the gauge. The broth is miso and has a pretty good taste to it. 3.5 out of 5.0 stars. JAN bar code 4976651083548.

#2516: Fujiwara Hokkaido Hakodate Miso Ramen - Japan - The Ramen Rater

Fujiwara noodle Hokkaido ramen Hakodate salt 111gX10 bags

A video on how to make ramen

#2461: Fujiwara Hokkaido Hakodate Shio Ramen

#2461: Fujiwara Hokkaido Hakodate Shio Ramen - Japan - The Ramen Rater - instant ramen

Seems like a little while since I did a pack instant ramen from Japan. This is one I found during my trip to Taiwan last November at the Carrefour in Taipei by the Miramar Entertainment Park. I tell you – they had quite an impressive instant noodle aisle – like 4 aisles really. So this one is a shio instant ramen. Here’s a little from Wikipedia about shio –

The origin of ramen is unclear. Some sources say it is of Chinese origin.[7][8][9] Other sources say it was invented in Japan in the early 20th century.[10][11][12]

The name ramen is the Japanese pronunciation of the Chinese lamian (拉麵).[13] Until the 1950s, ramen was called shina soba (支那そば, literally “Chinese soba”) but today chūka soba (中華そば, also meaning “Chinese soba”) or just Ramen (ラーメン) are more common, as the word “支那” (shina, meaning “China”) has acquired a pejorative connotation.[4]

By 1900, restaurants serving Chinese cuisine from Canton and Shanghai offered a simple ramen dish of noodles (cut rather than hand-pulled), a few toppings, and a broth flavored with salt and pork bones. Many Chinese living in Japan also pulled portable food stalls, selling ramen and gyōza dumplings to workers. By the mid-1900s, these stalls used a type of a musical horn called a charumera (チャルメラ, from the Portuguese charamela) to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early Shōwa period, ramen had become a popular dish when eating out.

According to ramen expert Hiroshi Osaki, the first specialized ramen shop opened in Yokohama in 1910.[9]

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 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.

I should mention that while this article claims the origin of ramen is unclear, I have spoken with many people with many different opinions they hold as fact on this. Let’s tear open this package and see it’s innards.

Fujiwara Hokkaido Hakodate Shio Ramen – Japan

#2461: Fujiwara Hokkaido Hakodate Shio Ramen - Japan - The Ramen Rater - instant ramen

Here’s the back of the package (click to enlarge). Unsure of meat contents. To prepare, add noodle block to 600ml boiling water and cook for 3 minutes. Add in sachet contents. finally, stir and enjoy!

#2461: Fujiwara Hokkaido Hakodate Shio Ramen - Japan - The Ramen Rater - instant ramen

The noodles in their own sealed pouch.

#2461: Fujiwara Hokkaido Hakodate Shio Ramen - Japan - The Ramen Rater - instant ramen

The soup base sachet.

#2461: Fujiwara Hokkaido Hakodate Shio Ramen - Japan - The Ramen Rater - instant ramen

A liquid base.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, chashu pork, spring onion and shichimi togarashi. The noodles have a firmer chew to them than your average instant. This imparts a more quality effect. The broth is very tasty even though the pack only has one liquid sachet and takes 600ml water – a pretty large amount. The shio taste is pretty good – and the oiliness is just right; beads dance on the surface like glistening jewels of slurpiness. 4.5 out of 5.0 stars.  JAN bar code 4976651083555.

#2461: Fujiwara Hokkaido Hakodate Shio Ramen - Japan - The Ramen Rater - instant ramen

Fujiwara noodle Hokkaido ramen Hakodate salt 111gX10 bags

Anthony Bourdain visits a Hokkaido ramen shop.

#1971: Fujiwara Horse Crab Flavour Ramen

Here’ds another sent by Casey K. of Hong Kong – thanks again! So far, I’ve tried the Snow Crab, King Crab and now Horse Crab! Crabalicious! Let’s hit it!

Here’s the distributor/import sticker (click to enlarge). Contains crab, chicken and pork.

Here’s the back of the package (click to enlarge). To prepare, add noodles to 600ml boiling water and cook 3 minutes. Add contents of liquid sachet. Stir and enjoy!

The noodle block.

The soup base sachet.

Thick!

Finished (click to enlarge). Added barbecue pork, spring onion, Salad Cosmo mung bean sprouts and hard boiled egg. The noodles are very good – hydrated nicely and have a premium chew. the broth has a strong crab flavor to it and a decent oiliness. 3.5 out of 5.0 stars. JAN bar code 4976651071033.

Sendan Bowl Navy 7.75″dia.x 2.75″h

A video of a horseshoe crab.

#1950: Fujiwara Red King Crab Flavor Ramen

Here’s another one that Casey sent from Hong Kong – thanks again! I tried one that was snow crab last time, but this one’s red king crab. Curious… Let’s check it out!

Detail of the distributor/import label (click to enlarge).

Here’s the back of the package (click to enlarge). Contains crab and pork. To prepare, add noodles to 600ml boiling water and cook 3 minutes. Add contents of liquid sachet. Stir and enjoy!

The noodle block.

The soup base sachet.

Dark and crabby!

Finished (click to enlarge). Added barbecue pork, narutomaki, kizami shoga and spring onion. The noodles have a very standard instant noodle gauge – round and thin. They have a very sturdy chew to them though which was very nice. The broth was good too – kind of a shoyu and crab thing going on. 4.0 out of 5.0 stars.  JAN bar code 4976651071040.

Sendan Bowl Navy 7.75″dia.x 2.75″h

A huge Tasmanian King Crab!

#1851: Fujiwara Snow Crab Flavor Shio Ramen

Here’s one sent to me by Casey P. in Hong Kong – thank you! It’s not common that I have crab varieties. I think the majority of them have come from Singapore, so this Japanese variety is a real treat! Let’s check it out!

Here’s the back of the package (click to enlarge) Contains meat and seafood (and ‘thing’). To prepare, add noodles to 600ml boiling water and cook 3 minutes. Add contents of liquid sachet. Stir and enjoy!

The noodle block.

The liquid soup base sachet.

A dark liquid with fat pieces.

Finished (click to enlarge). Added spring onion and crab claw fish cake. The noodles were round in shape. They had a good backbone and nice chew. The broth had a bit of crab flavor and a decent shio taste – oily and buttery and a nice salt flavor. 3.5 out of 5.0 stars. JAN bar code 4976651071057.

Sendan Bowl Navy 7.75″dia.x 2.75″h

Some huge, freshly caugh

#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.