Tag Archives: tokyo shoyu

#2563: Yamachan Tokyo Shoyu Ramen

#2563: Yamachan Tokyo Shoyu Ramen - Japanese - The Ramen Rater - United States - style oriental original noodle instant

Here’s another fresh variety from Yamachan. Yamachan’s in Southern California. So this is a fresh noodle (must be refrigerated) and is a shoyu variety. Shoyu translated to soy sauce, but it’s definitely not just a soy sauce flavor. Here’s a little from Wikipedia on Shoyu style ramen:

Ramen (/ˈrɑːmən/) (ラーメン rāmen, IPA: [ɾaꜜːmeɴ]) is a Japanese dish. It consists of Chinese-style wheat noodles served in a meat or (occasionally) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (チャーシュー chāshū), dried seaweed (海苔 nori), menma (メンマ menma), and green onions ( negi). Nearly every region in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kyushu to the miso ramen of Hokkaido.

Shōyu (醤油, “soy sauce”) ramen is the oldest of the five, 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.

These packs from Yamachan have two servings. Let’s check this Shoyu variety out!

Yamachan Tokyo Shoyu Ramen – United States

#2563: Yamachan Tokyo Shoyu Ramen - Japanese - The Ramen Rater - United States - style oriental original noodle instant

Here’s the back of the package (click to enlarge). Contains fish. To prepare, add noodle pouch to 800ml boiling water and cook for 1 minute. Add soup base sachet contents to 300ml boiling water. Drain noodles and add to bowl. Finally, add soup to bowl and enjoy!

#2563: Yamachan Tokyo Shoyu Ramen - Japanese - The Ramen Rater - United States - style oriental original noodle instant

The fresh noodle pouches.

#2563: Yamachan Tokyo Shoyu Ramen - Japanese - The Ramen Rater - United States - style oriental original noodle instant

The soup base sachets.

#2563: Yamachan Tokyo Shoyu Ramen - Japanese - The Ramen Rater - United States - style oriental original noodle instant

Thick base!

Finished (click to enlarge). Added chashu pork, Salad Cosmo mung bean sprouts, spring onion and shichimi togarashi. The noodles are very premium and fresh. Great gauge and chew – good quantity as well. The broth is indeed rich and very hearty. It has the right amount of shoyu and a little hint of bonito in the background. Excellent! 5.0 out of 5.0 stars. UPC bar code 767921011118.

#2563: Yamachan Tokyo Shoyu Ramen - Japanese - The Ramen Rater - United States - style oriental original noodle instant

Japanese 8.25″ Diameter Fu-Un Ceramic Donburi Ramen Noodle Udon Rice Bowl

How soy sauce is made

Meet The Manufacturer: #1450: Nissin Japanese Ramen Tokyo Shoyu Instant Noodles With Soup Base

Here’s a new line from Nissin Singapore – their premium Japanese ramen. There are two of them – this Tokyo Shoyu and one called Kyushu Black which I will be reviewing in the few days. So what is Tokyo Shoyu? Well, let’s start with some Wikipedia info on shoyu ramen:

Shōyu (“soy sauce”) ramen typically 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 and/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.

Then, info on the Tokyo aspect:

Tokyo style ramen consists of slightly thin, curly noodles served in a soy-flavoured chicken broth. The Tokyo style broth typically has a touch of dashi, as old ramen establishments in Tokyo often originate from soba eateries. Standard toppings are chopped scallion, menma, sliced pork, kamaboko, egg, nori, and spinach. Ikebukuro, Ogikubo and Ebisu are three areas in Tokyo known for their ramen.

Got it? Hope so! Let’s have a look at this new one from Nissin Singapore!

Here’s the back of the package (click image to enlarge). Contains chicken. To prepare, add noodles to 600ml boiling water. for 4 minutes. stirring occasionally. Add in oil and powder sachets and garnish with seaweed. Enjoy!

A round noodle block.

The powder sachet.

Has a soy scent.

The oil sachet.

Has a sesame and slight garlic scent.

The seaweed garnish sachet.

Short little strips of seaweed.

 

Finished (click image to enlarge). Added hard boiled egg, narutomaki, kizami shoga, green onion and chicken I coated with La Selva Beach Spice Company Daily Grind seasoning and baked. The noodles are round and have a very good texture – definitely premium. Elastic and chewy with a nice bounce. The broth is wondeful – not overboard on strength and has just the right amount of oil to make things a little nicer. The seaweed is a welcome touch. Wonderful – 5.0 out of 5.0 stars. EAN bar code 8888279660024.

Looks like a good book!

A TV advert for the new Nissin Japanese Ramen.

Product Samples From Nissin Foods SG

Got a package yesterday! These are samples from Nissin Foods Singapore!

These are two new varieties of ramen noodles – Tokyo Shoyu and Kyushu Black! Sound interesting!

Roasted beef flavor!

Been really wanting to try these three for a while! I’ll start reviewing everything soon! Thanks to the nice folks at Nissin Foods SG for contacting me!