This beef flavored ramen is well seasoned and agreeable. The flavor is not very beefy tasting but it passes. While the quality is ok, it is not an exciting taste to me when real beef is such a common fare. Read the rest of this page »
Miso is a very popular Japanese soup seasonings of which there are many kinds. This soup sauce has a mild sweet nutty smooth taste and the ramen seems a little softer. I prefer to add the soup base to taste after putting the noodle with some of the water in a bowl for a stronger flavor. Read the rest of this page »
Sapporo Ichiban Chowmein, instant fried noodle. Yakisoba means stir fried ramen, an influence from Chinese ramen shops in Japan around the last century.
This yakisoba style chowmein is served in a flavorful sweet sour dark sauce that taste somewhat like Worchestershire sauce mixed with a little balsamic vinegar. The tasty dried green laver (seaweed) sprinklings add an interesting flavor and textural balance. Read the rest of this page »
Kitsune Udon is thick white noodles served with a portion of fried bean curd in a soy based soup stock flavored with a note of bonito and chinpi. Enjoy while hot, this entree is very tasty. Bitting a mouthful with the fried bean curd, you taste a light sweetness and succulent texture bursting with hot savory soup to the smooth lively Udon noodles. Read the rest of this page »
The popular ramen of Sapporo district’s many noodle shops or restaurants are famous in Japan. Some shops are so small that it barely has a couple of seatings.
This pretentiously named brand is a cut above the basic staple variety. Don’t get this original flavor thing, did they blunder like Coca Cola with its reversal to Coke Classic?
At 3.5 oz., it is larger than the more common 3 oz. Maruchan economy brand. As prepared, the springy noodles held up nicely in the hot soup without being milky, the bane of its cheaper rival. The soy sauce flavor sauce served the noodles well as I ate it, certainly worth buying over the cheap stuffs. Read the rest of this page »