Tag: miso

#1427: Miso Ramen At Osaka Ramen In Dublin, California

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Last week, we went on our big summer vacation! We drove from Lynnwood, WA all the way to Livermore, CA – over 800 miles. Did it in 14 hours – only 3 quick stops, too! We did a bunch of neat stuff – went to the Alameda County Fair, caught a Giants game in San Francisco, and went out for ramen – and not the instant kind. Nope – this is the moment I think many of you have been wanting to see more of. It’s not going to be a common thing around here anytime soon, but I thought I’d share my experience. ...see full post

#1312: Maruchan ‘I Want To Eat Ramen’ Miso Flavor

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I can honestly say that I want to eat ramen. Every day. Well, if not ramen, ramyun, udon, mi goreng, mee and every other kind of instant noodle out there! It’s fun! Sometimes it’s hard to decide which one to review though, and so my wife was kind enough to pick one out of the bin and toss it to me this morning – and this is it. Let’s have a look! Most people here in the US think of Maruchan as making their instant packs and ‘Instant Lunch’ cups, but they make a varied line of products over in Japan with more traditional flavors from the region. But to start things off before any reviewing, today is Valentine’s Day – happy Valentine’s Day to all! My wife Kit and I spent a special day yesterday in Seattle yesterday… ...see full post

#997: Sakurai Foods Miso Stew Instant Udon (Winter)

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Here’s one that was kindly sent by Mika over at Sakurai Foods in Japan – thank you! In Japan where ramen is a way of life, there are varieties which are seasonal and this is one of them. This is a winter varietal miso stew. I imagine the winter versions are more ‘stick to your ribsy’ and the summer ones (like one I saw on the Sakurai Foods site) are cold noodles. Awesome! Well, let’s get started. ...see full post

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

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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. ...see full post

#632: Mr. Udon Oriental Udon Noodle Japanese Miso

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Mr. Udon, I presume? I was looking in the fridge yesterday putting groceries away. A couple sodas wouldn’t fit – something was blocking them. Two packs of Mr. Udon noodles  that I got early lasrt year. Hmmm… I wondered if they were still good – May 2012 exclaimed the expiration date! So let’s give this stuff a try before it goes bad! ...see full post

#82: Nissin Demae Ramen Miso Flavor Instant Noodles

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So as I’ve mentioned before, my options as far as varieties of Nissin Demae Ramen are dwindling quickly. I think I’ve got a couple after this one so here we go with Miso. Kitten was wondering what the heck miso actually is, and since I couldn’t give her a decent answer other than a kind of Japanese soup, I hit up wikipedia for some info…

Miso (みそ or 味噌?) is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (麹菌?), the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁?), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest.

This one came with a couple packets, one being soup base and the other being seasoning powder. I am imagining the seasoning powder was the miso. It had a slightly musty scent to it – if asked to define, fermentation wouldn’t be too far off the beaten path for the olfactory reaction here.

On the left is the seasoning powder. I was thinking of using a spoon and making a yin yang or some kind of neat design with the two colors of noodles but thought better of playing with my food.

So here’s the finished produc (click image to enlarge)t. Made something to drink (Crystal Light knock off from Walmart) and so the noodles cooked a bit longer than they normally do. They were a little slimy to be honest, but kind of a fungus like slimy. I don’t know if there truly was fungus among this, but all said and done this wasn’t a shabby bowl of noodles. The noodles kind of turned into a greasy udon-esque affair. The broth was a little salty but the flavor had some complexities I wasn’t accustomed to which I found interesting; a mustiness and pungency that I found interesting. Did I like it? Sure – not a bad bowl of noodles as I said. Will I jump off a chair and tell people to run and get it? Nope. This one gets 2.75 out of 5 stars. Get it here.

"Miso." Wikipedia: The Free Encyclopedia. Wikimedia Foundation, Inc. 22 July 2010. Web. 25 July 2010. <http://en.wikipedia.org/wiki/Miso> ...see full post