Found this one recently at a local Japanese supermarket (Uwajimaya). Really wasn’t sure what the heck it was but it was with the instant noodles so I picked it up. Well, this is a cold dipping noodle – should be interesting. Let’s give it a look!
Here’s the back of the package (click to enlarge). Contains fish. To prepare, boil noodles for 3 minutes. While boiling them, combine liquid sachet contents with 50ml cold water and stir. Drain noodles and rinse with cold water. Drain well. Enjoy!
The noodles in their own pouch.
The liquid sachet.
The liquid that is mixed with 50ml cold water.
Finished (click to enlarge). Added chashu pork belly, spring onion and shichimi togarashi. The noodles are great – nice round shape and light gauge. They have a decent chew as well. The flavor was a bit of a turnoff as it had a kind of miso and soy and plum hit which rubbed me the wrong way. 2.75 out of 5.0 stars. JAN bar code 4902388053165.
This is another cold noodle dish. Bonito is a fish that is used to flavor broths quite often in Japanese cuisine. The last Takamori cold noodle variety I had was one of the best I’ve ever had – let’s see how this one fares!
Here’s the back of the package (click image to enlarge). Not sure but probably contains fish. To prepare, add the sauce sachet to 60ml cold water and combine. Set aside. Put contents of one noodle sachet in a shallow dish and add 2cm of water. Microwave for 2 minutes 20 seconds at 500 watts or 2 minutes at 600 watts. Drain and run cold water over the noodles. Plate the noodles and pour sauce and water mixture. Enjoy!
One of the two included noodle pouches.
The liquid base.
Has a nice fish scent.
Finished (click image to enlarge). Added egg, Kizami Shoga (pickled ginger), green onion and cabbage. The udon noodle is very good cold – they remain moist. The sauce has a nice bonito flavor which is rich and enjoyable. 3.0 out of 5.0 stars. UPC bar code 4901959100413.
The process in which bonito is smoked and cooked and finally becomes shaved katsuobushi.
We;ve had some nice sunny days already this spring here in Washington. Had a day that got close to 80 degrees! Was really nice. The review today is on a noodle dish that is served cold. Cold noodles are enjoyed throughout Asia, but it’s really something that isn’t commonly seen in the United States. Let’s have a look at this unique variety.
Here’s the back of the package (click image to enlarge). Not sure if it contains meat or fish. To prepare, take a microwave safe vessel and put the noodle block in it. Add 2cm of water. Microwave for 2 minutes, 20 seconds at 500 watts or 2 minutes at 600 watts. Drain and run cold water over the noodles. Add the contents of a sauce sachet and serve cold.
The noodle pouch. There are two of these.
The liquid sauce sachet.
Has a lemon and soy scent.
Finished (click image to enlarge). Added kizami shoga (pickled ginger), green onion and shrimp. The noodles are just right. What I really liked about them is that they didn’t get dry or stick to eachother; they retained the moisture in a good way and didn’t get mushy. The sauce has a rich soy and lemon taste which was not only tasting but made for a refreshing dish. 4.75 out of 5.0 stars.UPC bar code 4901959100406.
A concert by famous Koto player Fuyuki Enokido, given at Manchester Metropolitan University.