Tag Archives: kuramon

#3291: Itsuki Classic Udon – Japan

#3291: Itsuki Classic Udon - Japan

Here’s one from an Umai Crate – a subscription box from Japan. Use coupon code THERAMENRATER for a discount if you’d like to get one!

This is an udon variety. It features a fresh pouch and some seasoning. Here’s a little about udon from Wikipedia –

Udon (饂飩, usually written as うどん) is a type of thick wheat flour noodle used frequently in Japanese cuisine. It 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 dashisoy 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-shaped fish cake, is often added. Shichimi can be added to taste.

The flavour 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 noticeable in packaged instant noodles, which are often sold in two different versions for east and west. Currynanban is another popular variation, served in curry broth.

The happy bear graphic is Kumamon – the mascot of Kumamoto prefecture in Japan, so logically this would be in the style of Kumamoto udon broth I suppose. Let’s give it a try!

Itsuki Classic Udon – Japan

#3291: Itsuki Classic Udon - Japan

Detail of the packaging (click to enlarge). Most likely contains fish but check for yourself. To prepare, boil udon in 250ml water for 1 minutes. Add in sachet contents. Finally, stir and enjoy!

The pouch of fresh udon.

A dry seasoning sachet.

Finished (click to enlarge). Added kamaboko, spring onion, tempura, and shichimi togarashi. Udon come out nice and soft after a minute. Broth has a good sweet, salty and bonito taste to it. 4.0 out of 5.0 stars.  JAN bar code 4901726005125.

Itsuki food Itsuki hermitage Tempura Udon 210gX10 pieces

Watch me cook on Instant Noodle Recipe Time!

#3287: Itsuki Neapolitan Spaghetti – Japan

#3287: Itsuki Neapolitan Spaghetti - 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.

Here’s what they had to say about this one – ‘Stir up the heat this winter and enjoy Japan’s take on Neapolitan spaghetti for lunch or dinner! This pack contains a tomato sauce that is full of yummy flavor. Even when it’s cold, it’s equally as delicious and Kumamon thinks so, too!’

Kumamon is the character on the package – he’s the spokesanimal-thing for Kumamoto prefecture in Japan. Let’s get started!

Itsuki Neapolitan Spaghetti – Japan

#3287: Itsuki Neapolitan Spaghetti - Japan

Detail of the package (click to enlarge). Unsure whether it contains meat – check for yourself. To prepare, heat 1 tablespoon butter or oil in a pan. Add in any meat or vegetables you wish. Add in noodles and cook funtil done. Add in sachet contents and stir fry until combines. Finally, enjoy!

A pouch of fresh noodles.

The dry seasoning base.

Finished (click to enlarge). Added barbecue pork and spring onion, fried garlic, and chili flake. All in all, things end up very tasty. The only problem is that everything is extremely dry, which isn’t how I usually find spaghetti to be. Just seemed a little on the off side. 3.25 out of 5.0 stars.  JAN bar code 4901726005040.

#3287: Itsuki Neapolitan Spaghetti - Japan

176gX10 pieces Kumamoto ramen of Itsuki food Kumamon

Watch me cook on Instant Noodle Recipe Time!

#1915: Itsuki Yuzu Sesame Sauce Udon

Here’s another one graciously sent by Casey P. of Hong Kong – thank you again! So this is udon – udon is a thick noodle with a nice chewy texture. It looks that this one is served cold! Andy’s going to try this one today and I’m really curious how he likes it. Let’s look and see what’s in this bowl!

The distributor/import label (click to enlarge). Contains pork, chicken and fish products.

Detail of the side panels (click to enlarge).

Detail of the lid (click to enlarge).

Detail of the underside of the lid (click to enlarge). To prepare, add in contents of noodle pouch and boiling water to fill line. Let sit one minute covered, then use lid and drain. Add cold water to fill line and let sit 2-3 minutes. Drain. Add contents of sachets. Stir and enjoy!

The udon pouch.

The liquid sachet.

The sesame sauce – has a slightly peanut kind of scent.

The garnish sachet.

Looks like crunchy bits of tempura.

Finished (click to enlarge). Added barbecued pork. The noodles are nice and thick – and chewy. The flavor is excellent; kind of like a sesame sauce with a hint of vinegar which works extremely well with the cold udon. The topping adds a zest crunch. 4.5 out of 5.0 stars. JAN bar code 4901726012598.

Itsuki – Kumamoto Mokkosu Ramen for 1 Servning

A film I made of my review process for a Japanese TV show.

Meet The Manufacturer: #1387: Takamori Red Pepper & Garlic Peperoncino

Well folks, this is it. The last one for this Meet The Manufacturer. I really have enjoyed reviewing all of these fresh noodle varieties quite a bit, and I think it’s finally gotten me to look at the possibility of a The Ramen Rater’s top Ten Fresh Noodles Of All Time list. They don’t exactly fit into the Top Ten Instant Noodles Of All Time lists as they’re usually on a different playing field; they’re not fried blocks, but fresh pouches. So that might be something coming up in the near future. I’d like to thank Yuji for the help in making these reviews happen – I’ve messaged him plenty of times with questions throughout as there’s no English on any of the packaging, let alone the title sometimes. Let’s have a look at this interesting variety from Takamori Kosan of Japan as we bid them a fond farewell for now. Yuji has mentioned that there will be new varieties coming, so it’s not goodbye, but til next time.

Here’s the back of the package (click image to enlarge). Not sure if meat is present. To prepare, sautee some meat and veggies about halfway and set aside. Add a spoonful of water to a skillet and heat. Drop in the noodles and cook a little and then drop in the dry sachet content. Mix thoroughly and then add in your meat and veggies. Cook until done. Enjoy!

The fresh noodle pouch.

The seasoning sachet.


Definitely a garlic scent present!

 

Finished (click image to enlarge). Added pork, chopped Fresno pepper and sweet onion. The noodles come out nice – good chewiness and gauge. The flavor is nice and harlicky with a little zing of pepperiness. I liked it – 4.0 out of 5.0 stars.UPC bar code 4901959100314.

Growing up, I watched a lot of cartoons. The best of them all was Star Blazers, known in Japan as Space Battleship Yamato. Well, I thought I would let those of you who also enjoyed this cartoon know that they made a live action film based on it! Here it is – enjoy!

Meet The Manufacturer: #1386: Takamori Sukiyaki Style Noodle Stew

Well, we’re almost to the end of this Meet The Manufacturer. It’s been a really fun journey through all of these Japanese flavors. Today, I’m going to review a beefy sukiyaki udon stew! But what is sukiyaki? Let’s ask Wikipedia:

Sukiyaki (鋤焼?, or more commonly すき焼き) is a Japanese dish, of the soup or stew type, prepared and served in the nabemono (Japanese hot pot) style.

It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.

Generally sukiyaki is a winter dish and it is commonly found at bōnenkai, Japanese year-end parties.

Well, it’s not Winter here anymore, but the temperature has gone down a bit. We had a couple 80+ degree days a week or so ago but today it’s dark and rainy. In fact, all the Springtime pollen from the trees is gathering around the storm drains – looks like a thick yellow soup! Let’s check this one out.

Here’s the back of the package (click image to enlarge). Probably contains beef. To prepare, bring 300ml water to a boil. While it’s getting to a boil, put the liquid sachet in to heat it. After boiling, take out the sachet. Add udon and cook for 2 minutes. Add sachet content and stir. Enjoy!

The noodle pouch.

Liquid soup base sachet.

Neat looking stuff!

Finished (click image to enlarge). Added sweet onion, sukiyaki beef and green onion. The noodles are excellent – soft but chewy and thick. The broth is really something – has a nice thickness to it and a sweet, salty and strong beef flavor. I can see why this is for the Winter – very stick to your ribs stuff! 4.5 out of 5.0 stars. UPC bar code 4901959100291.

[AMAZONPRODUCTS asin=”B004AE20D2″]A hotpot is what you would use to make Sukiyaki.[/AMAZONPRODUCTS]

Wow this looks really good – making Sukiyaki in Japan.

Meet The Manufacturer: #1385: Takamori Yaki-Udon Roast Soy Sauce

First things first: Happy Mother’s Day! Don’t forget to call your Mom today!

This one sounds good – yaki-udon is something really new to me and during this Meet The Manufacturer, the first time I’ve tried it. The one I had the other day was really tasty – curious how this one will be! Basically the different between yakisoba and yakiudon is that it’s a wider gauge noodle. Let’s see how this one with roast soy sauce flavor comes out!

Here’s the back of the package (click image to enlarge). Not sure, but I’m guessing it contains fish. To prepare, heat oil in a pan and add seafood and veggies and cook a little,m then drop in the noodles and cook longer. Add the seasoning sachet contents and cook til done. Enjoy!

The fresh udon pouch – you get three of these and three sauce sachets.

The liquid base sachet.

A nice soy scented liquid.

 

Finished (click image to enlarge). Added kizami shoga (pickled ginger), cabbage, sukiyaki beef, Kewpie mayonnaise, green onion and sweet onion. The udon noodles are very nice – great chewiness and gauge. The flavor is not your typical yakisoba sauce, but has a nice soy flavor. None of the Worcestershire flavor one might be accustomed to here. It’s really nice though and something I would enjoy on repeated offering. 3.75 out of 5.0 stars. UPC bar code 4901959100369.

Here’s a UK guy’s take on culture shock when moving to Japan.

Meet The Manufacturer: #1384: Takamori Hiyashi Udon Bonito Sauce

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.

Meet The Manufacturer: #1383: Takamori Futomen Yakisoba

During this week, we’ve been reviewing different types of yakisoba – but what is Futomen yakisoba? Futomen is a variety with a slight wider gauge noodle than the regular soba noodle. Also I am told that the flavoring is a little spicier. Let’s check it out!

HHere’s the back of the package (click image to enlarge). Not sure if it contains meat or fish. To prepare, add a little oil to a pan and sautee some meat and vegetables a little. Add 30ml water and the noodles and cook and combine. Add the sachet contents and combine thoroughly. Enjoy!

One of the two noodle pouches in this one.

The seasoning sachet.

Has that nice Worcestershire scent.

Finished (click image to enlarge). Added black pepper infused panko breaded baked chicken, green onion, cabbage, sweet onion, Kewpie mayonnaise, and Kizami Shoga (pickled ginger). Indeed, the noodles have a slightly wider gauge – kind of between soba and udon – and they were very good. The flavor was a hint warmer as far as spiciness goes. The flavor is of great yakisoba through and through – delicious! 4.75 out of 5.0 stars. UPC bar code 4901959100178.

Here’s a video about what school is like in Japan.

Meet The Manufacturer: #1382: Takamori Hiyashi Chuka Lemon Sauce

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.

Meet The Manufacturer: #1381: Takamori Curry Udon

Hey it’s curry time! Japanese curry is much different from other curries around the world. Often with a sweet and less spicy hit, it’s really excellent stuff to behold and taste. I’m really curious about this one – let’s dig in!

Here’s the back of the package (click image to enlarge). Not sure if this one contains meat. To prepare, boil 250ml water. Add solid ingredients and udon noodles. Cook til noodles are loose and then add soup base sachet contents. Cook for 1-2 minutes. Enjoy!

The udon noodle pouch.

The soup base sachet.

A good amount of powder with a nice curry scent.

The solid ingredients sachet.

Lots of nice little green bits.

Finished (click image to enlarge). Added sukiyaki beef and sweet onion. The udon comes out very nicely – great gauge and chewiness. The broth really turns into a rich curry sauce. It’s downright luxuriant with a nice deep curry flavor. This is the kind of Japanese curry I love! Perfect! 5.0 out of 5.0 stars.UPC bar code 4901959070631.

There are some really great jazz fusion musicians from Japan. For those who don’t know what jazz fusion is, it’s like you take some jaz, funk, latin or some other style and put it in a blender. This one’s by Masaru Imada and called Tropical Butterfly.

Meet The Manufacturer: #1379: Takamori Shio Yakisoba

This was a welcome surprise – shio yakisoba! Shio is a popular variety of ramen, but I’ve never heard of it as a version of yakisoba before. Shio translates to salt in English, but that doesn’t mean that it”s just flavored with salt. Wikipedia has this to say about Shio ramen:

Shio (“salt”) ramen is probably the oldest of the four and 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.

I thought the shrimp route would be a good go in this one, and I added a little extra twist in it as well. Let”s check it out!

Here’s the back of the package (click image to enlarge). Not sure, but I’m guessing it contains fish. To prepare, heat oil in a pan and add seafood and veggies and cook a little,m then drop in the noodles and cook longer. Add the seasoning sachet contents and cook til done. Enjoy!

The fresh noodle pouch.

The powder sachet.

Has a light salt and buttery seafood scent.

Finished (click image to enlarge). Added shrimp, cabbage, green onion, sweet onion and pineapple. The noodles have a great gauge and chewiness – spot on. The flavor is light; has a seafood taste with a hint of pepper. Worked really well. 4.0 out of 5.0 stars. UPC bar code 4901959100024.

So Takamori Kosan is located in Kumamoto, Japan. Komamoto has something really cool – a mascot! It’s name is Kuramon, and here is his song.