Tag Archives: ちゃんぽん

#2468: Acecook Dossari Yasai Chanpon

#2468: Acecook Dossari Yasai Chanpon - Japan - The Ramen Rater - ニュースリリース

Here’s a new one – sent by Javier at Box From Japan! Thankj you! So Box From Japan is a subscription service. Indeed, you can lay out a few bucks every month and get a box with four really decent instant ramen from Japan to your door – definitely one to check out if you’re into Japanese food and culture

Now, chanpon. So, what is it? Let’s ask Wikipedia –

Champon (ちゃんぽん Chanpon?), also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki. There are different versions in Japan, Korea and China. The dish is, inspired from the cuisine of China. Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. Ramen noodles made especially for champon are added and then boiled. Unlike other ramen dishes, you only need one pan as the noodles boil in the soup. Depending on the season and the situation, the ingredients differ. Hence the taste and style may depend on the location and time of year.[citation needed]

Although Nagasaki Champon is the most well-known rendition, there are other variations found in Japan. Ankake no Champon is a soy-sauce variant from Tottori, Shimane Prefectures, as well as the city of Amagasaki in Hyōgo Prefecture. In the city of Akita, a version with miso broth is served, with the soup filling to the bowl almost to the point of overflowing.

In Okinawa, Champon is a rice dish where assorted vegetables, thinly-sliced meat (pork, luncheon meat or corned beef hash) and scrambled egg are fried and served on top of rice. Champon from Okinawa is a rice dish served with assorted vegetables and scrambled egg

The Korean Jjamppong is a similar noodle dish with a spicy seafood broth.

Alrighty – let’s cook it up and give it a try!

Acecook Dossari Yasai Chanpon – Japan

#2468: Acecook Dossari Yasai Chanpon - Japan - The Ramen Rater - ニュースリリース

Detail of the side panels (click to enlarge). Contains fish and crustacea. To prepare, add boiling water to fill line and cover for 3 minutes. Finally, stir and enjoy!

#2468: Acecook Dossari Yasai Chanpon - Japan - The Ramen Rater - ニュースリリース

Detail of the lid (click to enlarge).

#2468: Acecook Dossari Yasai Chanpon - Japan - The Ramen Rater - ニュースリリース

The noodle block.

#2468: Acecook Dossari Yasai Chanpon - Japan - The Ramen Rater - ニュースリリース

Lots of loose bits from the cup.

Finished (click to enlarge). The noodles came out well. They have a good gauge and expected chew. The broth is milky with a nice richness to it. Indeed this one is more of a vegetable chanpon with lots of cabbage and I think I’m getting a little kikurage in there. Nicely done. 4.25 out of 5.0 stars.  JAN bar code 4901071226695.

#2468: Acecook Dossari Yasai Chanpon - Japan - The Ramen Rater - ニュースリリース

Acecook twelve oodles vegetables C h a n p o n

An Acecook TV commercial.

Meet The Manufacturer: #1380: Takamori Chanpon

I thought today I’d diverge from the yakisoba for something with a broth. Chanpon is great stuff in my experience so far. Pork and seafood – can’t beat that! Here’s what wikipedia has to say about chanpon –

Champon (ちゃんぽん Chanpon?), also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan. Due to the inspiration from Chinese cuisine, it is also a form of Japanese Chinese cuisine. Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is added. Ramen noodles made especially for champon are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. Depending on the season and the situation, the ingredients differ. Hence the taste and style may depend on the location and time of year.
History

Champon was first served by Shikairō (四海楼?), a Chinese restaurant in Nagasaki. According to the restaurant, it was based on a dish in Fujian cuisine, tonniishiimen (湯肉絲麵?)[1] In the middle of Meiji period, the owner saw a need for a cheap, but filling, meal that suited the palates of hundreds of Chinese students who came to Japan for schooling opportunities. Nowadays, champon is a popular specialty food (or meibutsu) of Nagasaki.

The word champon may also be used for many kinds of random acts where things are mixed. It can also be used to describe the practice of mixing different types of alcohol on a single occasion.

So, it’s kind of a mixed bag. Variety is the spice of life, so they say and I think that might be why I enjoy this dish. Let’s have a look at the Takamori take on this one!

Here’s the back of the package (click image to enlarge). Not sure but I am guessing there is fish in the base. To prepare, add a little oil to a pan. Fry up the seafood, pork and veggies for a minute or so and then add 300ml water and the contents of the seasoning sachet. Cook for a minute, then add the noodle pouch content and cook for another 3 minutes. Enjoy!

One of the three noodle pouches.

The soup base sachet.

The powder base.

Finished (click image to enlarge). Added squid, shrimp, kamaboko, thin sliced pork, green onion and sweet onion. The noodles have a great gauge and chew. The broth had a nice flavor to it – kind of a buttery seafood taste. 3.75 out of 5.0 stars. UPC bar code 4901959041129.

A short film by a tourist to Kumamoto Castle. I really didn’t know there were lots of castles in Japan – would be great to see someday!

#1162: Nissin Chanpon Ramen

Here’s another I got at T&T Supermarket up in Canada recently. This one’s frozen! Chanpon is a special thing; seafood and pork are sauteed and special ramen noodles and a little broth is added. Sounds awesome – let’s check it out.

Here’s the distributor’s sticker (click image to enlarge). Contains fish.

Here’s the back of the package (click image to enlarge).

Here’s the noodle package. You can microwave it in the pack like popcorn!

The soup base packet.

 

A milky liquid.

Finished (click image to enlarge). Added imitation crab stick, Walla Walla sweet onion, narutomaki, kamaboko, thin sliced pork, shrimp and green onion. The noodles are thick – like spaghetti but not the same texture. Like a slightly thinner than udon gauge. The broth has a rich seafood flavor that compliments the noodles very well. 4.75 out of 5.0 stars.UPC bar code 4548779700272.

Chanpon in Kyoto, Japan.

Meet The Manufacturer: #1020: Samyang Foods Nagasaki Jjampong

Here’s Samyang’s foray into the white broth realm. White broth ramyuns are spicy – usually with a jalapeno flavor heat. I’ve tried the pack version before and enjoyed it – let’s check out the big bowl version!

The side panel (click image to enlarge). Contains seafood.

The noodle block.

The powdered seasoning packet.

Lots of light colored powder – smells spicy!

There’s no veggie packet – the vegetables dwell in the bottom of the bowl. I separated some of the veggies as you can see here.

Finished (click image to enlarge). Added sweet onion, kamaboko, narutomaki and Urashima Sesame & Salt furikake. The noodles are good – very nice especially for a bowl. The soup is wonderfully spicy and flavorful – like a creamy and spicy jalapeno and seafood taste. 4.75 out of 5.0 stars.UPC bar code 8801073210349 – get the pack version here.

Nagasaki Jjampong commercial.