Tag Archives: japanese food

Umai Crate – Japanese Ramen Noodles Subscription Box – November 2019 Unboxing

Umai Crate - Japanese Ramen Noodles Subscription Box - November 2019 Unboxing

Hey look – another Unboxing Time With The Ramen Rater! This one came today and we brought it inside set up the lights, shot the video, edited it and boom here it is! Lots of neat stuff in this box! Check it out! Get yours here: http://bit.ly/umaicrate
Use coupon code THERAMENRATER for extra discount!

Umai Crate – Japanese Ramen Noodles Subscription Box – November 2019 Unboxing

Unboxing Time: Umai Crate – May 2018 By Japan Crate

Unboxing Time: Umai Crate - May 2018 By Japan Crate

Another month, another box! We have a new Umai Crate to unbox!  Japan Crate curates these and there’s always something interesting going on in these boxes – usually quite a few somethings! Coupon code below – check it out!

Unboxing Time: Umai Crate – May 2018 By Japan Crate – Japan

Thank you – looking forward to reviewing these! So we have a coupon code and a link here for you –

Get yours here: http://japancrate.com?tap_a=12827-4134c1&tap_s=185180-a588e7

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.

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!

#1287: Kimura Kumamoto Tonkotsu Ramen

Hey check this happy looking guy out! I’m thinking he’s happy because today’s my sister’s birthday! Happy Birthday Sue! This looks like one she’d probably like. Last year, I made her some birthday noodles – maybe I’ll see if she wants to have some again this year! The happy guy on the package’s name is Kumamon, a mascot that the government of Kumamoto, Japan invented. Let’s check these out.

The back of the package (click image to enlarge). I’m not sure whether this one contains meat or not. To prepare, add the noodle block to 500ml boiling water for 2 1/2 minutes. Add contents of soup base sachet and stir. Done!

The noodle block.

Soup base powder.


After Andy saw the Momofuku Ando Day recipe I did up, he wanted to try it too. He’s anti-eggs though, so I just did the noodles and a smattering of kamaboko for him. Happy birthday, Auntie Sue!

Finished (click image to enlarge). Added hard boiled egg and sauteed pork. The noodles were very good – nice and full-bodied with a perfect gauge. Not super-chewy but quite good. The broth was really good – some of the best tonkotsu broth I’ve ever had in an instant noodle. Rich and deep with great taste. 5.0 out of 5.0 stars. UPC bar code 4972304908701.

I wish my hometown would come up with a mascot as fascinating as this. It’s a seagull I think.