Tag Archives: sanyo

Meet The Manufacturer: Product Samples From Sanyo Foods (1 of 2)

Meet The Manufacturer: Product Samples From Sanyo Foods (1 of 2)

Was really happy to get samples directly from Sanyo Foods Corp Of America for this Meet The Manufacturer series. As I said previously, one of my goals has been to do Meet The Manufacturer series with all the instant noodle companies in the United States. Let’s see what’s inside! ...see full post

Meet The Manufacturer: Interview With Sanyo Foods Corp Of America

#908: Sapporo Ichiban Oriental Noodle Soup Original Flavor Cup

Yet another one I am very surprised I haven’t reviewed in the past. Curious to see how this one fares. ...see full post

Top-Ten Re-Review: Sapporo Ichiban Japanese Style Noodles Chow Mein

Aha -= this is one of my favorite! Number four on the Top Ten Instant Noodles of All Time as reviewed by The Ramen Rater. Thanks go to Greg B. of Marathon, Florida for sending a pack my way! ...see full post

#416: Sapporo Ichiban Chicken Flavor With Natural & Artificial Flavors Oriental Noodle Soup (Cup)

A couple things to start out with here as this picture is somewhat ridiculous. So they’re adding water to the cup. The water is up to the line already and not only that,  the contents appear to already be done cooking; the veggies are clearly re-hydrated.  Kind of weird I thought. ...see full post

#240: Sanyo Foods Aunt Mentaiko Durum Spaghetti

So first off, I’d like to thank Walnuts4Gold from reddit.com for helping me figure out the name of this stuff. The only thing I had to go on was the phone number on the bottom. From that I figured out with a little research that Sanyo Foods makes these noodles. Then Walnuts4Food sent me a link with some other varieties including this one. This one is the Mentaiko variety. What’s mentaiko? Wikipedia states it is…
Mentaiko (明太子?) is the marinated roe of pollock, and is a common ingredient in Japanese cuisine. Mentaiko originated from myeongran jeot (명란젓) of Korean cuisine and was introduced to Japan after the Russo-Japanese War. Kawahara Toshio, a Busan-born Japanese, adapted Korean mentaiko to Japanese tastes in Fukuoka in the 1950s. The name is derived from the Korean word for Alaska pollock (mentai, 명태 : myeongtae in Korean) and the Japanese word for “child” (子, ko?). The typical seasoning and flavor is slightly different in Japan.
Mentaiko is made in a variety of flavors and colors and is available at airports and main train stations. It is usually eaten with onigiri, but is also enjoyed by itself with sake. A common variety is spicy mentaiko (辛子明太子, karashi mentaiko?). It is a product of the Hakataward of Fukuoka City.

It makes perfect sense  that this must be what it is….

Click image to enlarge. Pretty easily followed instructions… ...see full post