Here’s one from Japan Ramen Box – a subscription service out of Japan. Here’s what they have to say about this variety – ‘If you’re partial to enjoying the raw flavor of noodles, you’ll enjoy these noodles that have been dried over 3 days to achieve the same taste and texture as raw noodles! These addictive noodles will make you thankful that they were so carefully and painstakingly prepared! Coupled with a thick boiled pork and chicken broth, you can be sure your meal will be filling and satisfying! Asahikawa has been working to recreate this ramen shop taste since 1955 – and they succeeded!’
Shoyu – it’s on!
Fukumen Noukou Asahikawa Shoyu – Japan
Here’s the back of the package (click to enlarge). Contains pork. To prepare, boil noodle block in 600ml water for 4 minutes. Add in liquid base. Finally, stir and enjoy!
The noodle block – individually wrapped.
A wet sachet.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, soft egg, spring onion, chashu, sesame seeds and togarashi. Noodles were spot on – round gauge and hearty chew. The broth was seething with flavor – rich and aromatic. Oiliness was excellent and the whole thing was just spectacular. 5.0 out of 5.0 stars. JAN bar code 4976651082718.
This variety features some premium things – truffle oil being the chief among them, but the noodles look pretty nice as well. Here’s a little about them from Wikipedia –
Soba (そば or 蕎麦) (/ˈsoʊbə/, Japanese pronunciation: [soba]) is the Japanese name for buckwheat. It usually refers to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours (Nagano soba). They contrast to thick wheat noodles, called udon. Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup.
In Japan, soba noodles are served in a variety of settings throughout Japan, but are also served by expensive specialty restaurants. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy. There are a wide variety of dishes, both hot for winter and cold for summer, using these noodles.
Soba is a good nutritional addition to a diet reliant on white rice and wheat flour. Thiamine, missing from white rice, is present in soba; eating thiamine (vitamin B1) can help prevent the disease beriberi. Soba contains all eight essential amino acids, including lysine, which is lacking in wheat flour. The tradition of eating soba arose in the Edo period.
Here’s a little about shoyu broth as well –
Shōyu (醤油, “soy sauce”) ramen is the oldest of the four, it has a clear brown broth, based on a chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that is tangy, salty, and savory yet still fairly light on the palate. Shōyu ramen usually has curly noodles rather than straight ones, but this is not always the case. It is often adorned with marinated bamboo shoots or menma, green onions, kamaboko(fish cakes), nori (seaweed), boiled eggs, bean sprouts or black pepper; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual chāshū.
Awesome – let’s take a look!
7&i Premium/ Maruchan Japanese Soba Noodles Tsuta Soy Sauce Ramen With Black Truffle Oil – Japan
Detail of the side panels (click to enlarge). Contains pork. Unsure but pretty sure it contains fish. To prepare, add garnish sachet and boiling water to fill line. Let steep for 5 minutes. Add in liquid sachets. Finally, stir and enjoy!
Finished (click to enlarge). Noodles are very good – just about as good as instant noodles can get – love them. The broth has a rich pork and soy taste to it and the truffle oil just makes it smile and blossom. This is tasty stuff, folks. The included garnish was great – nice pork, spring onion and menma (I think) round out the bowl. 5.0 out of 5.0 stars. JAN bar code 4901990339100.
This one sounds interesting – a big yakisoba tray with kimchi oil and pork. Here’s a little about yakisoba from Wikipedia –
Yakisoba (焼きそば, [jakiꜜsoba]), literally “fried buckwheat,” is a Japanese noodle stir-fry dish. Although soba means buckwheat, yakisoba noodles are actually made from wheat flour, and are typically flavored with a condiment similar to oyster sauce. The dish first appeared in food stalls in Japan during the early 20th century.
Here’s something about kimchi as well from Wikipedia –
Sounds like an interesting mashup – let’s give it a try!
Acecook Supercup Big Pork Kimchi Oil Soba – Japan
Detail of the side and bottom panels (click to enlarge). Contains pork. To prepare, add in vegetable sachet and boiling water to fill line. Let steep for 3 minutes. Use spout to drain. Add in remaining sachets. Finally, stir and enjoy!
Finished (click to enlarge). Added spring onion and Salad Cosmo mung bean sprouts. The noodles were of decent quality and very large quantity. It tastes like kimchi oil; that’s about it,.. Kind of disappointing. 3.0 out of 5.0 stars. JAN bar code 4901071207441.
So this is one of the Myojo Charumera varieties I’ve never seen. The noodle is dried and not fried, giving it a bit lower amount of fat. Charumera refers to the horn that is used by the street vendors in Japan to let people know ‘hey – come get your noodles!’ At least I think that’s the reference – it could be to the man blowing the horn, but I’m pretty sure it’s the horn itself – correct me if I’m wrong, pleasse!
As for tonkotsu ramen, here’s a little from Wikipedia –
The soup broth for tonkotsu ramen is based upon pork bones, and “tonkotsu” means “pork bones” in Japanese. The soup broth is prepared by boiling pork bones in water for a significant amount of time, up to eight hours, and the broth is typically cloudy in appearance. Additional broth ingredients can include onion, garlic, spring onions, ginger, pork back fat, pig’s trotters, oil and chicken carcasses. For service, cooked ramen noodles and slices of roasted or braised pork belly are added, and additional ingredients can include kombu, shoyu, chili bean paste, sesame seeds and others.
The traditional preparation method for the ramen noodles used in tonkotsu ramen is for the noodles to be hard in the center. Some ramen shops allow customers to select the level of doneness for the noodles, including futsu for regular or standard, barigane for very hard, barikata for al dente and yawamen for soft. Some restaurants also provide a second order of noodles if requested by the customer, in a system referred to as kaedama.
Ichiran is a Japanese restaurant chain that originated and is based in Fukuoka, Japan that specifically specializes upon tonkotsu ramen.Ippudo is a Japanese ramen restaurant chain based in Fukuoka that is well-known for its tonkotsu ramen, and has been described as “the most famous tonkotsu ramen shop in the country”.
Alright – let’s give it a try!
Myojo Charumera Non-Fried Tonkotsu Ramen – Japan
Here’s the back of the package (click to enlarge). Contains pork. To prepare, add noodles to 500ml boiling water and cook for 1 1/2 minutes, stirring often. Add in powder base sachet contents and stir. Add in liquid base sachet. Finally, stir and ejoy!
Very thin noodles.
The soup base sachet.
Light, fluffy powder.
A liquid base sachet.
Finished (click to enlarge). Added spring onion, Salad Cosmo organic mung bean sprouts, chashu pork, hard boiled egg and narutomaki. The noodles are just awesome. They’re round and thin with a floury kind of hit to them. The broth is luxuriant and rich tonkotsu – Super tasty. Oiliness is on point and reasonable. 5.0 out of 5.0 stars. JAN bar code 4902881071802.
So I found Japan Ramen Box on Instagram awhile back I believe and reached out to see if they’d be able to send a box for me to show you. One thing’s for sure – a lot of newcomers to the subscription box game as of late and it’s awesome! This box has a very nice selection – cups, bowls, a tray and a couple of packs. Definitely give these folks a look and thank you for the sample box! Hoping to be able to show you more of their boxes in the future!