Ramen Matsuri -July 2022
Summer is here, and we want to celebrate this with lots of new tasty ramen! From Okinawa to Tokyo, there’ll be festivals all over Japan this month, and we’ve prepared the best Japanese noodle selection for you to get a taste of it.
Meiten no Aji Tenkaippin Kyoto Noukou Toripaitan from Sanyo Shokuhin
Allergens: wheat, egg, dairy, sesame, soy, chicken, pork, gelatin Cooking time: 4 minutes Born in the former imperial capital, Kyoto, Tenkaippin is one of the most known ramen chains in Japan. Initially, Tenkaippin didn’t have their signature dish available as an instant ramen until very recently. The company made an exception to celebrate its 50th anniversary, and now you can enjoy the creamy chicken ramen bowl from the comfort of your home. The noodles come paired with menma (メンマ) slices of roasted pork (chashu, チャーシュー) and green onions. It’s rich in chicken flavor that is just as good as if you’d be eating Tenkaippin’s ramen in one of their restaurants. The noodles are finished smoothly and have a lovely texture.
Okinawa Soba from Myojo
Allergens: wheat, egg, dairy, shrimp, pork, chicken, mackerel, soy, gelatin Processed in a facility that also processes buckwheat, crab, and peanut Cooking time: 3 minutes Okinawa soba are traditional soba noodles (そば) with a very light soup that matches the delicious local taste of kelp and pork soup stock. The noodles have a smooth texture and a strong presence in this cup. Okinawa (沖縄) is an archipelago in the south of Japan. It’s famous for its tropical weather, beautiful sea, and fresh seafood. They have unique traditions that are very different from what you’d find elsewhere in Japan. The packaging is also very representative of Okinawa, with Bingata (紅型, literally "red style") is a traditional stencilled resist dyeing technique originating in Okinawa Prefecture and Shisa (シーサー), a traditional cultural artifact and decoration derived from Chinese guardian lions, found in Okinawa.
Arisoude nakatta Tenshinmen Shoyu from Acecook
Allergens: crab, wheat, egg, dairy, squid, sesame, soy, chicken, pork Cooking time: 3 minutes Here we’ve got you a very original cup, filled with bean paste soup entwined with the newly developed recipe using a large-sized egg with crab sticks! The noodles are smooth and crisp and go well with the soup, giving it a sense of unity. This cup is using a Chinese-style ankake soy sauce soup with a chicken and oyster-based flavor. Ankake literally translated means 'sauce poured' or 'covered'. 'An' is a savory sauce typically made with dashi broth thickened using a starch like arrowroot starch (葛粉 – kuzoko) or potato starch (片栗粉 – katakuriko). If you've never had it before, it's like gravy but without all the fat. By adding pepper and garlic, this cup of noodle is guaranteed to keep you enjoying it until the end. As a topping, Acecook opted for crunchy wood ear mushrooms, and a colorful green onion which had a little more texture to the dish.
Kin-chan Ramen cup TanTan Men from Tokushima Seihun
Allergens: wheat, dairy, egg, soy, chicken, pork, gelatin, sesame Processed in a facility that also processes shrimp Cooking time: 4 minutes Here we have a new Tantanmen (担々麺), Japan’s version of China’s Sichuan Dan Dan noodles. They are spicy noodles with pepper and sesame scent! The noodles are smooth and crispy round, tightly entwined with the soup. The latter is rich and combines miso and pork with doubanjiang (豆瓣醬), a broad bean chili sauce, or fermented chili bean paste. In addition to the richness and aroma of the abundantly used sesame, the spiciness of the sichuan pepper makes this a satisfying cup. It is served with minced meat and some delicious bok choy.
Gotsumori Nagoya Taiwan Ramen from Toyo Suisan
Allergens: wheat, egg, dairy, sesame, soy, chicken, pork, gelatin Cooking time: 3 minutes Gotsumori (ごつ盛り) is a brand that has been well-received for its volume and deliciousness. This time, they release a new cup with the taste of "Nagoya Taiwan Ramen" (名古屋台湾ラーメン, which is a local dish in Nagoya City, Aichi Prefecture. Nagoya Taiwan Ramen contains plenty of chili peppers, stir-fried minced meat, and garlic. Since the owner of the restaurant called Misen (味仙) in Nagoya, which is said to have invited this dish, was a Taiwanese, it was named "Nagoya Taiwan Ramen" and has long been popular as a soul food in Nagoya City. The smooth, crisp and elastic noodles go well with the soup, which is characterized by the flavor of garlic and the spiciness of chili peppers.
Ippei chan Yaten no Yakisoba Ninniku Shoyu Aji from Myojo
Allergens: wheat, egg, dairy, pork, chicken, soy, sesame, apple Processed in a facility that also processes shrimp and crab Cooking time: 5 minutes This new cup of noodle is a yakisoba (焼そば) that expresses the popular taste with roasted garlic. The cup in your box is the soy sauce version of the dish, which has a savory garlic flavor that is addictive and matches the outstandingly thick noodles. The chewy and elastic medium-thick noodles, which are a bit different from the usual Ippei-chan (一平ちゃん), go well with the rich and fragrant sauce and the creamy mayonnaise, a traditional addition to yakisoba. Yaten (夜店), or overnight store, are food stalls that appeared during summer festivals. In recent years, night stalls include cabarets, bars, and other establishments that operate at night. But historically, they are known as a summer tradition and have become a summer seasonal word.
Kitsune Udon from Daikoku Shokuhin
Kitsune udon (きつねうどん) is a Sanuki-style udon soup stock with kelp: and it’s a real treat. Smooth and easy-to-eat, flat-boiled udon with chopped fried tofu, wakame seaweed, kamaboko, and green onions. What more can you really ask for? Sanuki is the old name given to the regions of Tokushima and Kagawa, on Shikoku island. This is the birthplace of udon noodles (うどん). Daikoku Shokuhin (大黒食品) have been making instant noodles for over 50 years in Gunma prefecture, which is one of the leading wheat producing areas in Japan and has a rich food culture of noodles centered on udon noodles.
