Wafu Kinoko Yakisoba
December 13th, 2005
A “wafu” cuisine is a Japanese-style fusion of food influences from aboard, particularly Western. It’s also a part of the Japanese fast foods and there is nothing English about it as this package is all Japanese. Mushroom is called “kinoko” in Japanese and yakisoba means stir fried style noodles.
As you can see from the photo below, there are some unfamiliar little shimeiji mushrooms with mostly stem. They kind of tasted like oyster mushrooms. The sauce is a light soy based mushroom flavor sauce with mild spices. There are shreds of nori seaweed on top. The overall taste is delicate and earthy with an oily aftertaste. If you don’t like mushrooms, this one will not suit you.
Product of Japan by Toyo Suisan Kaisha Ltd.
This dish cools down rather quickly on a cold day. If the water is not hot enough, the noodles will be a bit firm. Don’t over drain too, as then the noodles taste a bit dry.
This entree requires following careful directions. The noodle has to be boiled and drained of water before adding the sauce. The double layers cover has an attached foil strainer at one corner for this purpose.
Suggested Cooking Directions
- Lift the corner tab marked A just enough to remove the 3 packets inside.
- Add dried mushroom from packet, add boiling water up to the inside line - about 1 1/2 cup, close tab and let stand for 3 minutes.
- Lift the opposite corner tab marked B just enough to expose the perforated foil underside and drain out water through the holes over the sink.
- Now remove the whole cover, add the sauce from packet to the noodle and stir gently. Sprinkle the seaweed bits from packet on top and serve.
Ingredients*
Net wt. 5.67 oz (161g)
Wheat FLour, Palm Oil, Starch, Salt, Sugar, Soy Sauce, Vegetable Extract, Spice Soy Fiber, Shimeiji, Seaweed Extract, Shitake Extract, Onion, Calcium Carbonate, Kansui, Caramel Color, Flavor, Guar Gum, Gardenia Color, Antioxidant (V.E.), Vitamin B2 & B1.
Disclaimer*
Ingredients were copied from the product label, however you should not rely solely on this information in any manner.
A “wafu” cuisine is a Japanese-style fusion of food influences from aboard, particularly Western. It’s also a part of the Japanese fast foods and there is nothing English about it as this package is all Japanese. Mushroom is called “kinoko” in Japanese and yakisoba means stir fried style noodles.
As you can see from the photo below, there are some unfamiliar little shimeiji mushrooms with mostly stem. They kind of tasted like oyster mushrooms. The sauce is a light soy based mushroom flavor sauce with mild spices. There are shreds of nori seaweed on top. The overall taste is delicate and earthy with an oily aftertaste. If you don’t like mushrooms, this one will not suit you.
This dish cools down rather quickly on a cold day. If the water is not hot enough, the noodles will be a bit firm. Don’t over drain too, as then the noodles taste a bit dry.
This entree requires following careful directions. The noodle has to be boiled and drained of water before adding the sauce. The double layers cover has an attached foil strainer at one corner for this purpose.
- Lift the corner tab marked A just enough to remove the 3 packets inside.
- Add dried mushroom from packet, add boiling water up to the inside line - about 1 1/2 cup, close tab and let stand for 3 minutes.
- Lift the opposite corner tab marked B just enough to expose the perforated foil underside and drain out water through the holes over the sink.
- Now remove the whole cover, add the sauce from packet to the noodle and stir gently. Sprinkle the seaweed bits from packet on top and serve.
Ingredients*
Net wt. 5.67 oz (161g)
Disclaimer*