Ramen/Korean - Nong Shim
January 14th, 2006 :: noodleson
Nong Shim, founded in 1965, is one of the best known ramen brand locally and is very well regarded, as none of its ramen we have listed were bad. Its Shin’s labels are the hottest spicy ramen we know of.
In 2005, Nong Shim America opened its 268,000 square feet manufacturing and distribution facility in Rancho Cucamonga, California. Nong Shim is considered to be the largest Asian noodle manufacturer in the world with plants throughout Korea and other part of Asia.
With original inventories finally gone near the end of 2005, we are getting the popular Shin Ramen from its American facility, which added beef flavoring to it, in line with the rest of the Shin brands. The most notable sign of the change is the use of “Gourmet Spicy” instead of “Hot & Spicy” on its package.
We starting to see more products switched over to California’s, but not everyone welcome the switch, as dedicated fans of the original imports will notice that the tastes have changed a bit quickly. The one manufactured here have been reformulated to use less MSG and ironically, many complain about a loss in taste. Other important ingredients like Shiitake mushroom pieces seem to be more skimpy too.
Nong Shim, founded in 1965, is one of the best known ramen brand locally and is very well regarded, as none of its ramen we have listed were bad. Its Shin’s labels are the hottest spicy ramen we know of.
In 2005, Nong Shim America opened its 268,000 square feet manufacturing and distribution facility in Rancho Cucamonga, California. Nong Shim is considered to be the largest Asian noodle manufacturer in the world with plants throughout Korea and other part of Asia.
With original inventories finally gone near the end of 2005, we are getting the popular Shin Ramen from its American facility, which added beef flavoring to it, in line with the rest of the Shin brands. The most notable sign of the change is the use of “Gourmet Spicy” instead of “Hot & Spicy” on its package.
We starting to see more products switched over to California’s, but not everyone welcome the switch, as dedicated fans of the original imports will notice that the tastes have changed a bit quickly. The one manufactured here have been reformulated to use less MSG and ironically, many complain about a loss in taste. Other important ingredients like Shiitake mushroom pieces seem to be more skimpy too.
