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Meet The Manufacturer: Interview With Sanyo Foods Corp Of America

Meet The Manufacturer: Interview With Sanyo Foods Corp Of America

Interview With Sanyo Foods Corp Of America * Product Samples From Sanyo Foods Corp Of America (1 of 2)Product Samples From Sanyo Foods Corp Of America (2 of 2)Sapporo Ichiban Japanese Style Noodles & Original Flavored SoupSapporo Ichiban Japanese Style Noodles & Original Flavored SoupSapporo Ichiban Shrimp Flavor Oriental Noodle Soup * Sapporo Ichiban Miso RamenSapporo Ichiban Japanese Style Noodles & Beef Flavored SoupSapporo Ichiban Chicken Flavor Oriental Noodle SoupSapporo Ichiban Japanese Style Noodles Hot & Spicy Chicken Flavored SoupSapporo Ichiban Japanese Style Noodles & Shrimp Flavored SoupSapporo Ichiban Original Flavor Oriental Noodle SoupSapporo Ichiban Shio Ramen Japanese Style NoodlesSapporo Ichiban Japanese Style Noodles & Chicken Flavored SoupSapporo Ichiban Beef Flavor Oriental Noodle SoupSapporo Ichiban Chow MeinSapporo Ichiban Tonkotsu Ramen White Chicken Broth

I’ve aslways wanted to do Meet The Manufacturer series with all the major players in the instant noodle world – and especially the ones at home here in the Uniuted States. Well, today I’m happy to announce I’m one step closer to the latter of thos two goals. Today starts the Meet The Manufacturer series with Sanyo Foods Corp Of America, makers of the very well known Sapporo Ichiban range of products. I conducted this interview with Karin Umeda.

THE RAMEN RATER> Thank you for agreeing to this interview! To start, can you tell my readers
about the history of Sanyo Foods?

SANYO FOODS> Sanyo Foods is a family-owned company that was established in Gunma
prefecture, Japan in 1953 by Fumio Ida and Takeshi Ida. They previously ran
a Japanese sake distribution business and eventually expanded to sell
instant noodles. Sanyo Foods Corp. of America was established in 1978 in
Garden Grove, California, and has been manufacturing Sapporo Ichiban
instant noodles in California for 40 years.

TRR> Why the name Sanyo? Why the name Sapporo Ichiban

SANYO FOODS> Sanyo means three oceans (San: Three, Yo: Ocean). At the time we started
the instant noodle business, we chose the name because we wanted our
company’s influence to span the Pacific, Atlantic, and Indian Oceans.
In the 1960s, Takeshi Ida, founder of Sanyo Foods, traveled around Japan to
discover great ramens from all over the country for his inspiration. One day,
he made a fateful encounter in Ramen Alley in Sapporo, Hokkaido. After, he
wanted to share the amazing taste with the customers all over the country
by creating a new instant noodle product. Since “Ichiban” means “No. 1” in
Japanese, he named the product “Sapporo Ichiban” to express the praise of
the most delicious ramen in Sapporo. This product has been a huge hit and
continues to be loved by many customers.

TRR> Can you tell us about the varieties of noodles you make?

SANYO FOODS> We produce Sapporo Ichiban bag noodles and cup noodles. The varieties
for the pouch noodles are original(soy sauce flavor), chicken, beef, shrimp,
miso, shio, hot & spicy chicken, tonkotsu, and yakisoba chow mein. For the
cup noodles, we have original(soy sauce), chicken, beef and shrimp flavors.

TRR> Your company is located in the California as well as in Japan. Can you tell us
a little about your locale?

SANYO FOODS> Sanyo Foods Corp. of America is located in Garden Grove, California, 34
miles, about 45 minutes south of the city of Los Angeles. Mild weather
throughout a year, close to the beach cities and known for t he Garden
Grove Strawberry Festival, annually held over Memorial Day weekend.

TRR> How does your noodle making process differ from other instant noodle

SANYO FOODS> We are very particular about the ingredients. All the rich ingredients are
carefully chosen to make its unique and delicious taste of Sapporo Ichiban.

TRR> How do you decide on what varieties to produce?

SANYO FOODS> Sapporo Ichiban Original flavor, which is soy sauce flavor, is the most typical
flavor of Japanese food. When we developed the Sapporo Ichiban Chicken
flavor and the Beef flavor, we got ideas from the chicken soup and the beef
soup from Cambell’s Soup. The concept of Sapporo Ichiban Shrimp flavor is
influenced by Saimin, a noodle dish developed by different immigrant
groups in Hawaii.

TRR> Apart from noodles, are there other products you produce or plan to

SANYO FOODS> Noodles are the only products that we manufacture here since we open.

TRR> Can you suggest pairings for your products, like meats, seafood or

SANYO FOODS> One of the secrets behind the success of Sapporo Ichiban Ramen is that our
unique yet versatile soup and noodle combinations that work well with
many other ingredients. While it is delicious on its own, people can expand
the flavors of our ramen by adding their favorite ingredients such as
vegetables, meat or tofu.

TRR> A lot of people are concerned with their sodium intake. How would you
recommend people enjoy your product as part of a healthy meal?

SANYO FOODS> Since Sapporo Ichiban goes well with varieties of ingredients, we
recommend to add lots of vegetables and other ingredients you love and
create your own healthy ramen.

TRR> Are you involved in in your local community or participate in charities?

SANYO FOODS> We donate our products to the local food bank a few times per year.

TRR> Are there any new products coming soon?

SANYO FOODS> Please wait until you see what is coming!

TRR> In what countries are your products available?

SANYO FOODS> Our products are available in United States, Canada, Mexico, Pacific Islands
(Guam, Saipan, Palau, etc.), and also some of the countries in South

TRR> When you make noodles for yourself, what do you like to add to them to
make them extra special?

SANYO FOODS> A few drops of sesame oil make the Sapporo Ichiban Original more
flavorful, and Sapporo Ichiban Miso and butter are the perfect match for
rich and fatty soup lovers. If you like spicy, Sapporo Ichiban Miso and
Kimchi is also one of the most popular combinations.

THE RAMEN RATER> Thank you very much for this opportunity to learn about Sanyo Foods and
your products!


#1397: Wu-Mu Steam Seafood Flavor Ramen

Here’s something from Taiwan. These noodles aren’t fried – they’re steamed. This lowers the fat content by quite a bit, although they will break your teeth if you try eating them like snack noodles! Most of Wu-Mu’s products are this way and they’re usually pretty good. This is a four pack – you get four of everything! Let”s have a look inside.

Here’s the back of the package (click image to enlarge). To prepare, add one noodle block to 550ml boiling water for 3 minutes. Add one seasoning sachet and one oil sachet and stir. Enjoy!

Here’s one of the four noodle blocks.

One of the four seasoning sachets.

Powder and bits and pieces including little narutomaki.

One of the four shrimp infused oil sachets.

Has a faint shrimp scent.


Finished (click image to enlarge). Added sweet onion, green onion and narutomaki. The noodles are broad and flat. The seem of higher quality and have a fresh sense to them. The broth has a buttery seafood flavor which was nice. The seaweed and narutomaki that was included were of reasonable quality. 4.0 out of 5.0 stars.UPC bar code 4710175565551.

A Wu-Mu advertisement in Mandarin.

#347: Sunny Maid Mi Chay Vegetarian Ramen

So this has been one I’ve been curious about for a while. It’s lurked in my ramen box, quietly asking me to try it from time to time. I heeded its call, and tonight gave it the trappings of a fine bowl of noodles.

The shiny packet contained vegetables and seasoning powder. After adding the spices, I tend to give the inside of the powder packet a quick lick to get a taste. Well, I wasn’t too enthused. This was nasty. Like socks.

Vegetables on the left and seasoning oil on the right. You can see the powder intermingled with the veggies.

Click image to enlarge. So on this one I added two fried eggs, a small baked chicken breast, Huy Fong Sriracha hot sauce, kizami shoga pickled ginger and fried shallots. A pinch of ‘Krazy Mixed Up Salt‘ atop the eggs.

SoI sampled the noodles and broth before the additions. It wasn’t my favorite whatsoever. The noodles were fine but the flavors were horrible. Almost a hint of dirt I would say. Just not my style whatsoever… 1.75 out of 5.0 stars. Get it here.

So here’s a guy making ramen and then adding vegetables.