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.
So here’s what the folks at Japan Crate had to say about this variety -“Yuzu is a citrus fruit, closely resembling a grapefruit and a mandarin orange. Take your taste buds for a spin with this somen, dressed with a light, refreshing yuzu fragrance.”
Alright – let’s give it a try!
Acecook Yuzu Somen – Japan
Detail of the side panels (click to enlarge). Probably contains fish. To prepare, add boiling water to fill line and cover for 3 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added spring onion and togarashi. The noodles are very thin and light. The broth deinitely has a kind of bonito and citrus hit to it which isn’t bad, but just not my kind of thing. 2.75 out of 5.0 stars. JAN bar code 4901071239862.
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.
So here’s what the folks at Japan Crate had to say about this variety -“Yuzu is a citrus fruit that looks similar to a lemon. Popular as a flavor in many Asian cuisines, the yuzu soup is partnered with white soy sauce to help the yuzu become more fragrant for your taste buds to enjoy.“
Let’s have a look!
Sunaoshi Udon Dappe – Japan
Detail of the side panels (click to enlarge). Unsure whether it contains meat but it probably contains fish and pork. To prepare, add boiling water to fill line and cover for 4 minutes. Add in sachet contents. Finally, stir and enjoy!
Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts, shrimp, narutomaki and shichimi togarashi. The udon is very soft with a light chew. Very standard gauge. The broth has more of a bonito sweet taste than yuzu although it is detectable. Bits of tofu in there. 3.75 out of 5.0 stars. JAN bar code 4973288734737.
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.
So here’s what the folks at Japan Crate had to say about this variety – ‘Yuzu is a citrus fruit that looks similar to a lemon. Popular as a flavor in many Asian cuisines, the yuzu soup is partnered with white soy sauce to help the yuzu become more fragrant for your taste buds to enjoy.’
Alright – let’s give it a try!
Sugakiya Foods Small Yuzu Udon – Japan
Detail of the side panels (click to enlarge). Unsure whether it contains meat so check for yourself. To prepare, add in sachet contents and boiling water to fill line. Cover for 1 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Udon is light and a slightly tinnier gauge than most that come in a pouch./ The flavor has a kind of fish taste to it which overwhelms the yuzu taste. This is alright though. Included bits are of good quality. 3.75 out of 5.0 stars. JAN bar code 4901677063373.
Thanks as always to Aunt Cindy for watching our rugrats and giving us an fternoon out ! It’s been awhile – last time we had an outing just us was around review #2761 – another ramen restaurant – in December! Further back we went to Hokkaido Santouka in Bellevue, WA and people there as well as at the mall mentioned this Kizuki place. So this time we thought we’d give it a try.
Kizuki Ramen & Izakaya – Shio Ramen – Bellevue Square – United States
We noticed a lot of people outside the place as we walked by to look at some other things at the mall before going to lunch. Well, when we decided to go over there, there were a couple people still waiting inside the doorway that are pictured here – about a half hour later. Our wait time was around 45 minutes. Kind of lame – but then again what do you do. What kind of sucked too was that on the sheet you sign your name on, there’s a box you can check as to whether you want to sit at the bar or iat a table. So they call our name and say that there are two spots at the bar we could sit at – well, my wife checked the box saying we wanted to sit at a table. So we goty to wait a little longer. I mean, I get it – some people might be like ‘screw it we’ll sit at the bar,’ but we wanted a table.
Here’s another view. The artwork and look of the place was very nice. I will say that I find it kind of funny how every one we’ve been to so far is more like a bar atmosphere – very subdued lighting Eat your soup in the dark, haha! But actually it’s kind of nice.
To start, we tried the agedashi tofu (click to enlarge). I had this at another place a long time ago and I liked it better. However, this was really nice. Tofu with just the lightest crunch to the outside and a nice dashi sauce around it – very tasty.
This caught my eye when I looked at the menu online – prawn cutlet (click to enlarge). Basically these were breaded and fried and had very nice and moist prawn innards with a bit of sauce on the outisde. Definitely worth trying.
Finally, the chashu pork bun (click to enlarge). I was really excited about this however it seemed a bit of a letdown. The thing didn’t stay together very well for one. I felt like it was one of those things just made for Westerners. I mean it was alright but just expected something a little different even though it looks exactly as it did in the menu image. Mayonnaise tonkatsu sauce and hot mustard on there.
Kit got the pork chashu don (click to enlarge). with an egg. She liked it except for the seaweed which I took on for her.
I went for the Shio ramen (click to enlarge). I got an egg and extra fishcake as well. I liked it – the chashu was nice although wish it were just a little thicker. Lot sof vegetable on this one – a lot of cabbage which was kind of a surprise. Menma was good with a nice crunch to it. Noodles wre alright – definitely had better since I started this journey into trying restaurants around here. The broth was quite nice – not overly anything – just right.
Oil dancing at the top.
The egg was very good – as far as being marinated, it could have used a little more time. In conclusion, I was very happy with our experience. The ramen was just right and exactly what I was in the mood for, and the izakaya was for the most part very good. 4.5 out of 5.0 stars.
Time lapse of a Kisuki Ramen being built somewhere.
Here’s another one I found up in Canada a few months back. The graphics on this one are pretty awesome I think – but wait – what is yuzu? Help, Wikipedia!
Citrus junos[1][2] or yuzu (from Japanese ユズ) is a citrusfruit and plant in the family Rutaceae. It is called yuja (from Korean 유자) in Korean cuisine context. Both Japanese yuzu and Korean yuja are cognates of Chinese yòuzi(柚子), but the Chinese word means pomelo. Yuzu is called xiāngchéng (香橙) in Chinese.
The yuzu’s flavour is tart, closely resembling that of the grapefruit, with overtones of mandarin orange. It is rarely eaten as a fruit, though in the Japanese cuisine its aromatic zest (outer rind) is used to garnish some dishes, and its juice is commonly used as a seasoning, somewhat as lemon is used in other cuisines.
It is an integral ingredient (along with sudachi, daidai, and other similar fruits) in the citrus-based sauce ponzu, and yuzu vinegar is also produced.
Yuzu is often combined with honey to make yuzu hachimitsu (柚子蜂蜜)—a kind of syrup that is used to make yuzu tea (柚子茶) or as an ingredient in alcoholic drinks such as the yuzu sour (柚子サワー).[6]
It is also used to make liquor (such as yuzukomachi, 柚子小町) and wine.[7][8]
Yuzu can also be used to make various sweets including marmalade and cake.
Yuzu kosho (also yuzukosho, literally “yuzu and pepper”), is a spicy Japanese sauce made from green or yellow yuzu zest, green or red chili peppers, and salt.
Slivered yuzu rind is also used to garnish a savoury, salty egg-pudding dish called chawanmushi, as well as miso soup.[9]
Detail of the side panels (click to enlarge). Contaims crustacean, chicken and fish. To prepare, add boi ling water to fill line and cover for 3 minutes. Finally, stir and enjoy!
The noodle block. Looks like their light variety in this one.
Lots of bits in here.
Finished (click to enlarge). Noodles were extra thin and light – they worked well here. The broth indeed had a citrus taste – a little fish taste as well. It worked well enough, however it was very odd. I wonder how it would be as a cold noodle soup? Lots of fish cake and egg throughout. 3.5 out of 5.0 stars. JAN bar code 4902105242216.
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 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.
A film I made of my review process for a Japanese TV show.
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