Tag Archives: flour

#3127: Yamamoto Tanukioyazi Spicy Tonkotsu Ramen – Japan

#3127: Yamamoto Tanukioyazi Spicy Tonkotsu Ramen - 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 -“Get your taste buds ready to savor this spicy tonkotsu (pork flavor) ramen by Yamamoto! The heat is relatively gentle while grubbing down on the noodles, but builds intensity once you start sipping the broth. Get your choice of beverage ready to go beside these noodles.”

Let’s do it.

Yamamoto Tanukioyazi Spicy Tonkotsu Ramen – Japan

#3127: Yamamoto Tanukioyazi Spicy Tonkotsu Ramen - Japan

Detail of the bottom and side (click to enlarge). Unsure whether it contains meat; however probably does. To prepare, add everything to bowl and add boiling water to line. Cover for 3 minutes. Finally, stir and enjoy!

#3127: Yamamoto Tanukioyazi Spicy Tonkotsu Ramen - Japan

Detail of the lid (click to enlarge).

#3127: Yamamoto Tanukioyazi Spicy Tonkotsu Ramen - Japan

The noodle block.

#3127: Yamamoto Tanukioyazi Spicy Tonkotsu Ramen - Japan

A wet sachet.

#3127: Yamamoto Tanukioyazi Spicy Tonkotsu Ramen - Japan

Thick stuff!

#3127: Yamamoto Tanukioyazi Spicy Tonkotsu Ramen - Japan

A dry sachet.

#3127: Yamamoto Tanukioyazi Spicy Tonkotsu Ramen - Japan

Solid garnish.

Finished (click to enlarge). Added scallions, Salad Cosmo mung bean sprouts, shichimi togarashi, soft egg and chashu. The noodles came out surprisingly much better than expected – I expected spongy but they were not that. The broth was like a think tonkotsu with a spiciness that felt a little like pepper extract. 3.75 out of 5.0 stars.  JAN bar code 4979397780016.

#3127: Yamamoto Tanukioyazi Spicy Tonkotsu Ramen - Japan

Yamamoto milling Ponpoko ramen soy sauce 6 meals pack

Watch me cook this up on Instant Noodle Recipe Time!

#1947: Prima Taste Singapore Laksa Wholegrain La Mian

So Prima Taste has recently come out with wholegrain varieties. It was explained to me that wholegrain noodles can tend to be brittle or crumbly – so to prevent this, Prima has created a superfine powder. Indeed, the curry whole grain la mian was absolutely wonderful stuff! The noodles were perfect and had a kind of rustic, artisan kind of character to them. The point of wholegrain noodles is to promote a healthier alternative to white flour. Not only that, these are not fried noodles. Instant noodles are now starting to attempt to please the consumer with more healthy options. Pretty cool! I’m very curious how this laksa does! Let’s dig in and find out!

Here’s the back of the package (click to enlarge). Contains shrimp. To prepare, add the sachet contents to 500ml water and bring to a boil. Add in the noodle block and simmer for 7 minutes. Stir and enjoy!

The noodle block.

The first of two huge sachets: the laksa paste.

Has an elegant shrimp scent along with other spices.

The second sachet…

A very aromatic quantity of coconut powder.

Finished (click to enlarge). Added Dodo fish ball and carved squid. These noodles are just amazing – they have a kind of rustic and artisan kind of heartiness to them. I get asked ‘if you had to pick one and you were going to be banished to a desert island’ – well, these are contenders. The broth is simply mind blowing with a wonderful rich laksa flavor – a nice amount of heat and layers of flavor. This is what it’s all about for me. This is perfection. I like it even better than the original. 5.0 out of 5.0 stars. EAN bar code 8886350067854.

Prima Taste Laksa La Mian, 185g, (Pack of 6)

A recipe for a more indulgent version of Prima Taste Wholegrain Laksa.

Special Report – How Instant Noodles Are Made: The Pilot Line At The Wheat Marketing Center [VIDEO]

Recently, I was given the great opportunity to visit the Wheat Marketing Center in Portland, Oregon. People who work with noodles and other wheat products from all over the world come here to take part in the Asian Noodle Technology and Ingredient Application Short Course. The course is taught by Dr. Gary Hou, an expert in the production of wheat noodles like ramen and yakisoba. I found out about the course via a news feed I follow and decided to email Dr. Hou and see if I could cover the instant noodle workshop for The Ramen Rater. I was very pleased when he answered in the affirmative, and so on March 27th, we got up early, hopped in the car and drove to Portland! In the following pictures and video, I’ll describe how instant noodles start as raw ingredients and become the blocks of noodles we all know so well. I’ll go through everything from photos first, and then there’s a video at the bottom of the process. Enjoy!

In the photo above you can see participants getting ready to make instant noodles.

Here we see Dr. Hou interacting with students who have been broken up into teams. Each team will experiment with different ingredients in the noodles they make.

The recipes are very precise.

The first stage: ingredients are put together and mixed.

Cleaning the first machine that will be used on the pilot line. Why is it called a pilot line? Well, for example, filmmakers will make a pilot episode of a television show to pitch to executives at a television studio. If they like it, it will go into production. This pilot line is where R&D food scientists test theories and fine-tune recipes. Once they’ve got things exactly the way they want, their recipes and methods will be translated into a large production line which is designed to make noodles at a much faster rate.

The logo on the machine.

After the ingredients have been combined, the dough rests.

It then begins the process of being flattened into a long strip.

After it goes in, a cover is attached.

As you can see, plenty of keep hands out signs. Industrial strength rollers evenly flatten the dough.

A long, flat strip of the dough. On to the next machine.

These are machines that flatten the strip we saw in the last picture gradually thinner and thinner until it reaches the desired thickness.

It finally reaches this machine, where it is cut into noodles. There is a blade that moves in a wobbly fashion which makes the noodles wavy as you see here.

Next, the uncooked noodles take a trip uphill.

They enter a steam cooking unit. The steam is boiling hot and cooks the noodles.

Dr. Hou converses with students while waiting for the noodles to come to the far end.

Here is where the noodles will emerge from after their steam bath.

Next, the noodles are cut and folded in half, then weighed.

Here they are immersed in a deep fryer. They cook in here for just over a minute.

The noodles are done and ready to be popped out of the cooking containers.

The finished product: two blocks of instant noodles. I was able to see how they tasted fresh out of the fryer and they were quite good – warm and crunchy!

Here you can see the process in motion.

My thanks go to The Wheat Marketing Center, Dr. Gary Hou, Mike Allen, and my wife Christine who took on the task of driving me down and back – a long day but one full of learning. Want to find out more about The Wheat Marketing Center? Check out www.wmcinc.org for more information.

Re-Review: Meet The Manufacturer: Sakurai Foods 100% Vegetarian Miso Flavor

Today is the last of the Sakurai Foods Meet The Manufacturer. I have enjoyed trying such a great range of products from Japan! We finish with the one that made this Meet The Manufacturer happen. I email lots of instant noodle manufacturers, trying to get Meet The Manufacturer interviews to happen. I hadn’t contacted Sakurai Foods before and gave it a shot. Here’s my re-review of their miso vegetarian flavor.

Back of the packaging (click image to enlarge).

The noodle block.

Powder seasoning.

The powder has a nice taste – miso and an almost buttery component.

Finished (click image to enlarge). Added onion, green onion, sweet corn, kizami shoga (pickled ginger and Urashima Sesame & Salt furikake. The noodles are good – soft and plentiful. The broth has a nice heartiness while light at the same time. Not an overwhelming flavor but delicate and balanced. Very good! 4.5 out of 5.0 stars. UPC bar code 4960813312959.

#722: Yamamoto Seafood Flavor Ramen

Some Japanese stuff that’s been waiting for just the right day – and this is it. I may have not translated the title exactly right – a few things mentioned ‘thickening’ and ‘flour,’ so this may be thick seafood ramen.  Anyways, shall we?

Here’s what the distributor’s sticker looks like…

The noodle block awaits some boiling water!

A single seasoning packet – pretty big though!

Here’s the seasoning powder. Very light and a good amount of it.

Finished (click image to enlarge). Added some stir-fry veggies, narutomaki, Ajishima Kim Chi furikake and some Sushinori. The noodles are good – a little thinner than most in a bowl and just slightly firmer. The broth is nice – salty and has a bit of that ‘of the sea’ flavor going on.  I liked it – good stuff! 3.5 out of 5.0 stars. UPC bar code 4979397770024 .

Japanese seafood market

Eskimo Disco 7-111 featuring Pingu

#646: Yamamoto Shoyu Flavor Ramen

Today seemed like a good day for as fancy Japanese bowl of noodles.

Here’s what was on the bottom of the bowl…

Here’s what was on the side of the bowl! Click to enlarge.

One single packet – I somehow expected multiple packets.

A lot of interesting stuff in the packet.

Click image to enlarge. I thought it’d be good in a regular bowl. I added two fried eggs, some Tony Chachere’s Creole seasoning, some Kizami Shoga (pickled ginger), some fried shallot and a little ham. Wow – this is good stuff! Shoyu is soy sauce, by the way. The noodles are pretty decent. The broth is nice and tasty – lots of flavor. The veggies were very ample and enjoyable. I loved it! 4.25 out of 5.0 stars! UPC barcode 4979397770017 .

How to make shoyu ramen

I don’t like anything to be floating around me in the tub.

#618: Pulmuone Cold Noodle By Dad

Happy New Year! Let’s start things off a little different with some cold noodles – or should I say cold noodle Regardless, in the past I haven’t been a great fan of cold noodles, but hey, new year, new noodle. Let’s give it a try.

The package back (click image to enlarge). Notice the zero fat in this one. Almost 3 grams of sodium though – 114% of RDA! Wow, starting things off with a massive coronary here. Don’t think I’ll eat all of this one.

So inside is a tray which contains four packets. First, here’s the packet of noodles. These are fresh and have wheat, buckwheat, black rice and acorn flour in them! Surprisingly, no fiber in this pack of noodles; acorn flour just sounds a little skritchy.

Now we have the flavorings. Top left is the spicy sauce and lower left is the cold noodle broth. To the right is the veggie packet.

Finished (click image to enlarge). The noodles themselves aren’t bad. The broth has an interesting flavor. The thing I didn’t think I’d like was that it was served cold. I tried it warm and it wasn’t bad and then let it get cold and still, not too bad. The flavor and texture altogether isn’t really my cup of tea. I think I’ll have something else for breakfast. Gotta give this one a 2.75 out of 5.0 – unique and interesting but just not that wonderful.

Pulmuone ad.

1983: KISS takes off their makeup on MTV. Anticlimactic.

#607: Pot Noodle Beef & Tomato Flavour

Here we go with another Pot Noodle sent by Cindy C. of England. Beef and tomato eh? Well, I’m very curious as to how this one will fare.

Click image to enlarge. Here’s some shots of the panels on the side. I thought it was interesting that on the bottom it says the values are based on “GDAs for women” – I wonder why. Sounds like the UK has a more specific food guide pyramid perhaps?

Here’s the underside of the lid. I like how it says ‘in store now’ instead of ‘in stores now.’

Wow look at that mound of wheat flour! Thick soupy sauce-like broth coming up!

Came with a packet of tomato sauce – here are both sides.

Didn’t like this one so much. (click image to enlarge). The noodles are flat and broad. The broth is very weird and the tomato sauce doesn’t help either. Kind of like if you took a half cup of already made Hamburder Helper, added extra water and a smallish squirt of ketchup and decreased the flavor by 60%. Disappointing. 1.5 out of 5.0 stars. EAN bar code 5000118203497.

Pot Noodle advert.

Now if it just ran Android and you could make phone calls with it too.

#172: MAMA Oriental Style Instant Flat Noodles (Tom Yam)

So I asked Kit to pick out two packs of noodles for me to try next. Here’s the first one. I’m curious whether it’ll be any good; the MAMA brand has reviews on here from 1 to 4 stars so we’ll just have to see. By the way, on the back in two places it says tom yum instead of tom yam like it does on the front. I’m going to go with tom yum being correct and the yam being a typo.

Chili powder, soup base and flavored oil.

The oil was interesting on this one to be sure – very light in color.

Click image to enlarge. I’m going to say I really really enjoy the noodles – they’re wide rice noodles. They’re different; I’ve had wide egg noodles but never ones that were this long! The soup is almost cryptic; I used half the chili powder and its still got a nice heat. The oil adds a bit of interesting oomph to it and the base dissolved almost completely. I have a sore throat and this is pretty nice so far. Not a lot of vegetable action here… Anyways, this is rather unique and enjoyable. I’m giving it 3.75 out of 5.0 stars.