Here’s one from the surprise package from Taiwan I got a couple months ago. It’s got a bit of history – the box that is. If you look at the end credits in the 2018 Top Ten Bowls video, you can see my kids hanging out in it!
This is a seafood tonkotsu, something that sounds quite nice – it’s a Monday here and seems like a good foot to start the week on. Let’s check it out!
Itomen Kaisen Tonkotsu Ramen – Japan
Here’s the back of the package (click to enlarge). Contains seafood and most likely pork. To prepare, add noodles and clear sachet contents to 500ml boiling water and cook for 3 minutes. Add in soup base sachet contents. Finally, stir and enjoy!
The noodle block.
The dry base sachet.
A light powder.
A sachet of solid bits.
Perhaps some onion and cabbage.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, hard boiled egg, fishball, shrimp, and carved squid. The noodles were good – gauge was good and chew was nice. The broth was definitely on the shoyu end of things; it didn’t scream tonkotsu to me so much but had a kind of seafood taste going on. Liked it. 3.5 out of 5.0 stars. JAN bar code 4901104130333.
Got this one down in California during our summer trip! JFC distributes a lot of different products here in the USA from Japan and elsewhere. I’m curious what the actual brand here is. Those characters at the top look extremely familiar…
Yep – that’s what I thought – it’s Myojo’s new ‘Myojo Men’ line! It’s strange; as a daily reviewer of instant noodles and spending a lot of time examining packages of all types from all over the world, I have started recognizing bits and pieces of different printed languages – Korean, Chinese, Japanese… Usually when it pertains to a brand name or the word instant noodle. I’m pretty sure I could do alright in most countries if I were looking for instant noodles, although my accent or intonation might sound ridiculous! For those new to ramen, here’s a quick blurb from Wikipedia about tonkotsu ramen:
Tonkotsu (豚骨, “pork bone”; not to be confused with tonkatsu) ramen usually has a cloudy white colored broth. It is similar to the Chinese baitang (白湯) and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk, melted butter or gravy (depending on the shop). Most shops, but not all, blend this pork broth with a small amount of chicken and vegetable stock and/or soy sauce. The noodles are thin and straight, and it is often served with beni shoga (pickled ginger). In recent years the latest trend in tonkotsu toppings ismāyu (sesame oil), a blackish, aromatic oil made from either charred crushed garlic or Sesame seeds. It is a specialty of Kyushu, particularly Hakata-ku, Fukuoka (hence sometimes called “Hakata ramen”).
Anyways, let’s check out this seafood tonkotsu by Myojo, distro’d by JFC.
Here’s detail of the side panels (click image to enlarge). Contains pork and fish. To prepare, Put all contents into the bowl. Add hot water up to line. Microwave for 3 minutes. Stir and enjoy!
Detail of the lid (click image to enlarge).
The fresh noodle pouch.
Liquid base sachet.
Has a strong seafood scent.
The vegetables sachet.
Green onion and seaweed.
Finished (click image to enlarge). Added kamaboko, narutomaki and sliced spring onion. The noodles were alright; they kind of had a kind of ‘off’ texture which I wasn’t pleased with; they seemed kind of stiff. The broth however was quite good – wonderful pork and seafood flavor going on here. The dehydrated green onion and seaweed hydrated perfectly. 3.5 out of 5.0 stars. UPC bar code 011152212364.