Red Hot Pack - Released in March 2018

Red Hot Pack - Released in March 2018

Mar 30, 2018 Tags 

Although Japanese foods tend to be a bit on the sweeter side, hot foods are also popular. This Ramen Pack contained spicy, piquant, and hot noodles more than ever!

  1. Sendai Spicy Miso
    Although Sendai Ramen is not very famous kind of regional ramen, it is tasty and you’ll love it once you try. The pork-based miso soup is zested up with chili pepper, which boosts the rich taste of miso.
  2. Negi Ramen
    Classic shoyu ramen that has been loved for decades. The mildly piquant shoyu soup is flavored with aromatic sesame oil, and negi (green onion) gives a crunchy texture.
  3. Spicy Masala Curry Yakisoba
    Japanese yakisoba meets Indian curry. As you can imagine from the redness of the packaging, it is super-hot but delicious. It features Ginza Delhi, a popular curry restaurant in Ginza, Tokyo.

ZenPopさん(@zenpopjapan)がシェアした投稿 -

  1. Spicy Chili Ramen
    Ramen noodles in Korean-style hot chili soup. It’s ruthlessly hot but tasty. Topped with shiitake mushroom, green onion, and carrot.
  2. Piquant Garlic Ramen
    A new flavor from Gotsumori (large-sized) series. The pork-based soup is zested up with spicy chili oil and garlic. This is Ramen to have when you’re super-hungry.
  3. Soup Curry Wonton
    Wonton dumplings in soup curry that is flavored with a dozen of spices. The soup is light-textured and should be a perfect snack when you’re feeling hungry-ish.
  4. Chicken Soba
    Straight soba noodles in light chicken-based soup. Topped with chicken meatballs and green onion. The soup is seasoned with katsuo (bonito) dashi stock, which gives a subtle and delicate flavor.
  5. Maruchan Kitsune Udon
    Kitsune means fox, but when it's placed on udon, it refers to the deep-fried tofu. The kitsune tastes the best when it becomes juicy, absorbing the dashi of the soup.
  6. Low-Sodium Chuka Dashi Noodles
    A tasty noodle dish for people with high blood pressure?! This product is labeled “karu-shio (low-sodium)” by National Cerebral and Cardiovascular Center. The secret of the tastiness? It’s the dashi.