Tag Archives: daikoku

#3119: Daikoku Tempura Soba – Japan

#3119: Daikoku Tempura Soba - Japan

Today, we have one that was part of Japan Crate’s Umai Crate. So Japan Crate is a subscription service which has all sorts of different options for you. pretty neat stuff from Japan! There’s a coupon code for you too – just use THERAMENRATER to get a special discount at check out.

So here’s what the folks at Japan Crate had to say about this variety -“Full of flavor and bite with its bonito fish dashi soup stock and crunchy tempura pieces, enjoy the taste of traditional Japanese flavor with this convenient bowl of combo wheat and buckwheat noodles.”

Will do! Let’s get to it!

Daikoku Tempura Soba – Japan

#3119: Daikoku Tempura Soba - Japan

Detail of the side panels (click to enlarge). Contains fish. To prepare, add boiling water to fill line along with dry sachet and cover for 3 minutes. Top With tempura and enjoy!

#3119: Daikoku Tempura Soba - Japan

Detail of the lid (click to enlarge).

#3119: Daikoku Tempura Soba - Japan

The noodle block.

#3119: Daikoku Tempura Soba - Japan

A dry sachet.

#3119: Daikoku Tempura Soba - Japan

A light powder.

#3119: Daikoku Tempura Soba - Japan

A disc of tempura.

Finished (click to enlarge). Added sesame seeds and spring onion. The noodles were interesting – hydrated welland had a kind of dough-y texture to them. The broth was a sweet bonitor, which worked well. 4.0 out of 5.0 stars. JAN bar code 4904511604039.

#3119: Daikoku Tempura Soba - Japan

Daikoku My Friends Big raccoon noodles 100g ~ 12 pieces

Watch me cook this on Instant Noodle Recipe Time!

#3095: Daikoku Tonkotsu Ramen – Japan

#3095: Daikoku Tonkotsu Ramen - Japan

Here’s one from Japan Ramen Box – a subscription service out of Japan. Here’s what they have to say about this Daikoku variety – ‘If you’re a fan of pork bone soup and love the rich, delicious
taste of pork, then Daikokuken Tonkotsu Ramen is a perfect meal for you! It’s a gem of a pig bone soup, and is finished with the rich taste of pork extract. The noodles are mediumfine,
slightly transparent, and the perfect additions to an already flavorful broth. If you’re in the mood, you can even add your favorite ramen soup ingredients to enhance the
experience! Go wild!’

Alright – let’s indeed go wild!

Daikoku Tonkotsu Ramen – Japan

#3095: Daikoku Tonkotsu Ramen - Japan

Here’s the back of the package (click to enlarge). Most likely contains pork. To prepare, cook noodles in 450ml boiling water for 3 minutes. Add in sachet content. Finally, stir and enjoy!

#3095: Daikoku Tonkotsu Ramen - Japan

The noodle block.

#3095: Daikoku Tonkotsu Ramen - Japan

A dry sachet.

#3095: Daikoku Tonkotsu Ramen - Japan

A fluffy powder.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, sesame seeds, soft egg, chashu, and togarasgi. The noodles were pretty good – nice instant gauge and chew to them. The broth was a little on the thin side sadly, which didn’t make me exceedingly happy. However, it was a tasty variety. 3.5 out of 5.0 stars.  JAN bar code 4904511008783.

#3095: Daikoku Tonkotsu Ramen - Japan

Daikoku Furnace Banko Ware Rice Pot Handmade Black Glaze Two Cup Capacity Made in Japan

Watch me cook on Instant Noodle Recipe Time!

#3057: Daikoku Gunma-Chan Udon – Japan

umai crate #3057: Daikoku Gunma-Chan Udon - Japan

Today, we have one that was part of Japan Crate’s Umai Crate. So Japan Crate is a subscription service which has all sorts of different options for you. pretty neat stuff from Japan! There’s a coupon code for you too – just use THERAMENRATER to get a special discount at check out.

So here’s what the folks at Japan Crate had to say about this variety -“Gunma-chan is the official mascot of Gunma prefecture in Japan who takes the form of a gorse due to the region’s historical fame for raising horses. He’s here to bring you a delicious udon topped with scallions, egg, and seaweed.”

If you flip it upside down, it looks like VP Pence eating a stewed egg! Let’s check it out!

Daikoku Gunma-Chan Udon – Japan

umai crate #3057: Daikoku Gunma-Chan Udon - Japan

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

umai crate #3057: Daikoku Gunma-Chan Udon - Japan

Detail of the lid (click to enlarge).

umai crate #3057: Daikoku Gunma-Chan Udon - Japan

The noodle block.

umai crate #3057: Daikoku Gunma-Chan Udon - Japan

Lots of little bits.

Finished (click to enlarge). Added scallions. The noodles were great – liked the broadness and texture quite a but. The broth has a sweet kitsune kind of taste to it but was less salty. Lots of fried tofu. It ended up being pretty good despite my dislike for this style usually. 3.5 out of 5.0 stars.  JAN bar code 4904511006215.

umai crate #3057: Daikoku Gunma-Chan Udon - Japan

Gunma Museum (Architecture in Detail)

 

#2953: Daikoku Hiyashi Tanuki Udon

#2953: Daikoku Hiyashi Tanuki Udon

Today, we have one that was part of Japan Crate’s Umai Crate. So Japan Crate is a subscription service which has all sorts of different options for you. pretty neat stuff from Japan! There’s a coupon code for you too – just use THERAMENRATER to get a special discount at check out.

So here’s what the folks at Japan Crate had to say about this variety -“This udon gets its name from ‘tanuki.’ Tanuki refers to ‘raccoon dogs,’ which are figures in Japanese mythology that bring good luck. Tanuki udon is typicality served with tempura bits called tenkasu. Serve this udon cold as a main dish at a spring dinner and perhaps pair it with a plate of gyoza or karage on the side.”

Interesting to see this in a tray form. Let’s take a look!

Daikoku Hiyashi Tanuki Udon – Japan

#2953: Daikoku Hiyashi Tanuki Udon

Detail of the outer wraps (click to enlarge). Unsure whether or not it contains meat. To prepare, add boiling water and solid ingredients sachet and cover for 5 minutes. Drain. Add in cold water and stir. Drain. add in liquid base sachet. Finally, stir and enjoy!

#2953: Daikoku Hiyashi Tanuki Udon

Detail of the lid (click to enlarge).

#2953: Daikoku Hiyashi Tanuki Udon

The noodle block.

#2953: Daikoku Hiyashi Tanuki Udon

The liquid base sachet.

#2953: Daikoku Hiyashi Tanuki Udon

Solid ingredients.

Finished (click to enlarge). Added cucumber, hard boiled egg and grape tomato. The noodles hydrated pretty well however were rubbery. The flavor was good – a kind of sweet and sesame affair with a dash of head from the powder. 3.5 out of 5.0 stars.  JAN bar code 4904511003429.

#2953: Daikoku Hiyashi Tanuki Udon

Daikoku My Friends Big Gomamiso ramen 105g ~ 12 pieces

This is a prime example of how instant noodles are viewed in the United States – a very confused view. I’m going to see what happens when I share this inn my favorite instant ramen group from Japan – should be interesting

#2629: Daikoku Assari Miso Ramen

#2629: Daikoku Assari Miso Ramen - Japan - The Ramen Rater - zenpop

Here’s another instant ramen bowl from Zenpop. Zenpop offers boxes of ramen among other things from Japan – pretty good stuff and definitely worth checking out! Here’s what they have to say about this variety –

Miso always brings peace to Japanese people’s mind, how about to yours? Twi kinds of miso paste are blended in this ‘assari‘ (light) type broth. The soup is simple but is nice and not too rich. Brown seaweed, corn and green onion are added as garnish.

It is time for miso ramen! Let’s hit it up!

Daikoku Assari Miso Ramen – Japan

#2629: Daikoku Assari Miso Ramen - Japan - The Ramen Rater - zenpop

Detail of the side panels (click to enlarge). Contains chicken and pork. To prepare, add 350ml boiling water and dry sachet content to the bowl and cover for 3 minutes. Add in liquid base sachet. Finally, stir and enjoy!

#2629: Daikoku Assari Miso Ramen - Japan - The Ramen Rater - zenpop

Detail of the lid (click to enlarge).

#2629: Daikoku Assari Miso Ramen - Japan - The Ramen Rater - zenpop

The noodle block.

#2629: Daikoku Assari Miso Ramen - Japan - The Ramen Rater - zenpop

The liquid base sachet.

#2629: Daikoku Assari Miso Ramen - Japan - The Ramen Rater - zenpop

Thick stuff.

#2629: Daikoku Assari Miso Ramen - Japan - The Ramen Rater - zenpop

The dry sachet.

#2629: Daikoku Assari Miso Ramen - Japan - The Ramen Rater - zenpop

Lots of corn and other vegetables.

Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts, barbecue pork, egg and nanami togarashi. The noodles are light and almost delicate – very agreeable here. The broth has a pretty strong taste but a thinness to it. I think one of the two miso variants used in this is red miso. I’m not particularly keen on red miso. The corn and veg included were nice. 2.75 out of 5.0 stars. JAN bar code 4904511005027.

#2629: Daikoku Assari Miso Ramen - Japan - The Ramen Rater - zenpop

Daikoku My Friends Big raccoon noodles 100g ~ 12 pieces

A tour of a Japanese convenience store by the creepiest sounding guy in the universe.

#2583: Daikoku Kaisen (Seafood) Shio Noodles

#2583: Daikoku Kaisen (Seafood) Shio Noodles - Japan - The Ramen Rater - rmane - instant noodles

Here’s one I got from ZenPop, a company that’s producing ramen boxes in Japan. They have a new box every month with 9 different varieties for $29.50 – a pretty impressive deal as they include the shipping in the price.

Here’s what Zenpop had to say about this one – “This rich shio (salt) based soup has a mild taste of seafood and is topped with seaweed, egg, cabbage and imitation crab. Travel the seven seas of flavor aboard the decks of this delicious ship!” Here’s a short blurb from Wikipedia about shio –

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.

Well, this sounds good to me! Let’s give this Daikoku variety a try.

Daikoku Kaisen (Seafood) Shio Noodles – Japan

#2583: Daikoku Kaisen (Seafood) Shio Noodles - Japan - The Ramen Rater - rmane - instant noodles

Detail of the side panels (click to enlarge). Conjtains seafood. To prepare, add 300ml boiling water and cover for 3 minutes. Finally, stir and enjoy!

#2583: Daikoku Kaisen (Seafood) Shio Noodles - Japan - The Ramen Rater - rmane - instant noodles

Detail of the lid – hue changed for ease of viewing (click to enlarge). I’m legally blind so when colors are hard to see for me, I tend to attempt to make them easier to see for you.

#2583: Daikoku Kaisen (Seafood) Shio Noodles - Japan - The Ramen Rater - rmane - instant noodles

The noodle block.

#2583: Daikoku Kaisen (Seafood) Shio Noodles - Japan - The Ramen Rater - rmane - instant noodles

Loose seasoning and garnish from the cup.

Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts, fishball, carved squid, 31-44ct shrimp, crabstick and La-Yu chili oil. The noodles came out very nicely – hydrated to a T. The broth has a great buttery and seafoody flavor I very much enjoy. The included crabstick, scrambled egg, seaweed and cabbage hydrated perfectly and everything married together just right. A very well made seafood cup. 5.0 out of 5.0 stars. JAN bar code 4904511006055.

#2583: Daikoku Kaisen (Seafood) Shio Noodles - Japan - The Ramen Rater - rmane - instant noodles

Three Gunma chan fried noodles 119g x

Vintage Japanese TV commercials

#2371: Daikoku Tanuki Soba Cup

#2371: Daikoku Tanuki Soba Cup - Japan - The Ramen Rater

This is second of two cups I found at Uwajimaya. Similar graphics on them, the other is Kitsune Udon, this one is Tanuki Soba. So, what is a tanuki anyways? Here, we have some info from Wikipedia:

While tanuki are prominent in Japanese folklore and proverbs, they were not always clearly distinguished from other animals with a similar appearance. In local dialects, tanuki and mujina (, kyujitai: 貉) can refer to raccoon dogs or badgers. An animal known as tanuki in one region may be known as mujina in another region. In modern Tokyo standard dialect, tanuki refers to raccoon dogs and anaguma refers to badgers. Regional dishes known as tanuki-jiru (“tanuki soup”) do not contain actual tanuki. Some northern, very rural communities may eat tanuki stew (tanuki shichuu).[1]

So there’s no tanuki in this cup either. What you will find in tanuki soba is tempura in some way shape or form. Let’s look inside and see what we have here.

#2371: Daikoku Tanuki Soba – Japan

#2371: Daikoku Tanuki Soba Cup

This is a distributor’s sticker (click to enlarge).

#2371: Daikoku Tanuki Soba Cup

Detail of the side panels (click to enlarge). Porbably contains fish. To prepare, add boiling water to fill line. Let steep covered for 3 minutes. Finally, stir and enjoy!

#2371: Daikoku Tanuki Soba Cup

Detail of the lid (click to enlarge).

#2371: Daikoku Tanuki Soba Cup

The noodle block.

#2371: Daikoku Tanuki Soba Cup

Here we have some of the seasoning and garnish from inside the cup. As you can see, it’s quite granular.

#2371: Daikoku Tanuki Soba Cup

Here we have a tempura coated piece of seaweed.

#2371: Daikoku Tanuki Soba Cup

Finished (click to enlarge). Added spring onion and Salad Cosmo mung bean sprouts. First, the noodles are this and flat. Also, there’s quite a quantity of them. Second, the broth has an interesting taste. For example, it’s got a kind of sweetness as well as a saltiness that bounces back and forth with a fish taste. Finally, the tempura is a different kind of deal in this one. It is stuck to a piece of seaweed, so there’s seaweed taste. Overall, it works pretty well. In conclusion, I enjoyed this one much more than the kitsune udon by the same brand. 3.5 out of 5.0 stars. JAN bar code 4904511006079.

#2371: Daikoku Tanuki Soba Cup

Daikoku My Friends Big source chow mein 120g ~ 12 pieces

A trip to 7-Eleven in Japan!

#2359: Daikoku Kitsune Udon

#2359: Daikoku Kitsune Udon - Japan - The Ramen Rater - うどん

Animal noodles! Animal noodles? Yup – animal noodles. That’s at least what I used to call these – there are two of them very popular in Japan – kitsune uson and tanuki soba. Kitsune refers to a fox and has fried tofu with it. Tanuki soba usually has either a round disc of tempura or little bits of it. Here’s a little more info 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-shape fish cake, is often a garnish.

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.

Kitsune udon: “Fox udon”. Topped with aburaage (sweetened deep-fried tofu pockets). This originated in Osaka.

Let’s have a look at this foxy noodle.

Daikoku Kitsune Udon – Japan

#2359: Daikoku Kitsune Udon - Japan - The Ramen Rater - うどん

The distributor/import sticker (click to enlarge).

#2359: Daikoku Kitsune Udon - Japan - The Ramen Rater - うどん

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

#2359: Daikoku Kitsune Udon - Japan - The Ramen Rater - うどん

Detail of the lid (click to enlarge).

#2359: Daikoku Kitsune Udon - Japan - The Ramen Rater - うどん

The noodle block.

#2359: Daikoku Kitsune Udon - Japan - The Ramen Rater - うどん

Loose bits from inside the cup. Note the little granules.

#2359: Daikoku Kitsune Udon - Japan - The Ramen Rater - うどん

Finished (click to enlarge). The noodles were a bit wider, but not by much. This way of presenting udon always confused me a little, but hey whatever works. While the noodles were decent, the broth was a salty and rough go. The broth had a very strong fish taste to it which is fine, but the saltiness level was extreme. The kamaboko is everywhere which I really like as are the seaweed and strips of tofu. 1.5 out of 5.0 stars. JAN bar code 4904511006062.

#2359: Daikoku Kitsune Udon - Japan - The Ramen Rater - うどん

Daikoku My Friends Big source chow mein 120g ~ 12 pieces

A trip to 7-Eleven in Japan!

#2255: Daikoku Hiroshima Flavor Yakisoba

Saw this one at Uwajimaya a few weeks ago after visiting the Living Computer Museum and walking around the Seattle International District – good times with my homie Matt B. I thought today I’d make my lovely wife Kit some yakisoba – she really likes yakisoba and she’s been pretty miserable lately so I thought it’d be a nice treat. Let’s check it out!

Detail from underneath and the sides of the package (click to enlarge). Contains fish.

Detail of the lid under the wraps (click to enlarge). To prepare, peel back A to the B line and add boiling water to inner line and close for 3 minutes. Open C (drain spout_ and drain off water. Add in sachet contents. Stir and enjoy!

The noodle block.

From the tray underneath the noodle block.

Yakisoba sauce.

Smells like yakisoba sauce!

A garnish sachet – and looks like it also has another sachet inside!

Bits of tempura!

What have we here?

Looks like nanami togarashi – a chilli pepper condiment.

Finished (click to enlarge). Added beef and Kewpie mayonnaise (note – I discovered the trick to garnishing mayo like this is to put some mayo in one side of a ziploc and on the other, pierce a toothpick through three times, making 6 holes total. Squeeze the bag so the mayo goes towards the end with the holes).. The noodles came out really nicely – thick and a really large quantity. The yakisoba sauce was very good; a nice combination of the sweet, salty and acidic. Cabbage and other included bits were perfectly hydrated and the bits of tempura added a pleasant crunchiness. The nanami togarashi was good too – a little heat was great. 5.0 out of 5.0 stars. JAN bar code 4904511003481.

Daikoku food cold Nukisoba Shichimi with 120g 1 case (12 Kuii)

I don’t even know how to describe how much I would love to eat this right now – and we just got a pizza, but I’d totally skip pizza for this thing. Wow.

#756: Daikoku Bikkuchigekara Ramen (Big Chige Ramen)

Here’s one from Uwajimaya. Not sure about much of anything with this one so it’s kind of a crap shoot. Sure hope it’s good – this is breakfast.

Interesting – this has kimchi in it.

Here’s the side panels – not sure what they have to say.

The noodle block – very round.

This is one fat packet of seasoning.

Veggies and seasoning in one.

Finished (click image to enlarge). Added two fried eggs, a little beef lunch meat, some snap peas, green bell pepper, broccoli, jalapeno, some Texas Pete hot sauce, Ajishima Kimchi Furikake and a dash of Krazy Mixed Up Salt. The noodles are really quite good for a cup – they’re nice in color and texture and are in abundance. The broth has a spiciness to it and was almost slightly acidic or had a kind of citrus punch to it – was interesting. The veggies were great – they got pretty good sized and were semi-prevalent. I liked this one, although I would’ve liked maybe a tad less seaweed. 3.75 out of 5.0 stars. UPC bar code 4904511004174 .

Ramen vendor in Japan

Look at da cars! Daikokufuto, Yokohama, Japan.

#662: Daikoku Shokuh Kitsune Udon

Here’s another Japanese bowl I got at Uwajimaya. The one yesterday was so good, I thought a kitsune udon bowl would be nice today.

Here’s the little sticker on the bottom of the bowl.

One single seasoning packet – pretty common with the Japanese bowls I’ve tried as of late.

Here’s everything awaiting the water. Fried tofu!!!

Finished (click image to enlarge). I added a fried egg with a dash or two of pepper, some kizami shoga (pickled ginger), some Ajishima Kimchi Furikake, some fried shallot and a little bok choy and sushinori (seaweed). The noodle were broad and full of flavor from the broth. Not very chewy but not soggy or spongy. The broth is sweet and salty and quite enjoyable. The udon is nice and sweet as well and delicious. Everything is quite nice here. 4.25 out of 5.0 stars. UPc barcode 4904511604046 .

Here’s a Cooking With Dog where they make Omurice. Omurice is well known amnong ramen junkies as it appears notably in the film Tampopo.

Here’s the scene from Tampopo.