Summer is the perfect season to hop in a car and drive around Japan while listening to the cicadas sing! We’ll take you on a tour to some of Japan’s most popular ramen spots all in one box! Take a culinary roadtrip across Japan with our Ramen box this August !
Allergens: wheat, beef, soy, pork, apple Cooking time: 4 minutes To start off this wonderful summer ramen pack, we’ve gotten you some local Osaka Kasu Yakisoba. Those yakisoba (焼そば) are made with flour sauce from the local Daikokuya restaurant! You’ll notice the Tsutenkaku tower, one of Osaka’s landmarks, on top of the packaging. The tower is in an area full of old and traditional restaurants! This is the first soupless cup yakisoba is available in the "Osaka Kasumi Series" using KASUYA's "Oil Kasumi"! The noodles are of medium thickness and come with soy sauce mixed to them, and the savory flavor of lard remains. The sauce boasts tastes just like it was invented for this dish. Although originally used with classic flour dishes such as okonomiyaki, yakisoba, takoyaki, and grilled squid, it also goes perfectly with fried noodles. For this Osaka Kasu Yakisoba, they’ve slightly changed it, and spiced it up!
Allergens: wheat, egg, dairy, pork, chicken, soy, apple Cooking time: 3 minutes "Stamina sauce" is a yakiniku sauce that is loved by the people of Aomori prefecture and is sold not only in Aomori prefecture (青森) but all over the country. It is used in various dishes as a versatile seasoning, and it goes well with instant noodles. "Myojo Charmera Aomori Stamina Sauce Garlic Soy Sauce Mazesoba" is a spicy sauce mixed soba (まぜそば) with a sweet sauce and spicy oil. The sweetness has been strengthened to bring it closer to the flavor of the stamina source. This is a super long-selling product that has been on sale for over since June 1951. The cup is made using carefully selected raw vegetables such as apples and garlic from Aomori prefecture, domestic onions, ginger and soy sauce made from 100% soybeans and wheat from Aomori prefecture.
Allergens: wheat, egg, dairy, orange, beef, sesame, mackerel, soy, chicken, pork Cooking time: 4 minutes In Yokosuka City, Kanagawa Prefecture, there is a different kind of curry called Yokosuka Kaigun Curry (Yokosuka Navy Curry). The curry can only be eaten in Yokosuka City. There are many curry recipes in Japan, but there are several requirements to be Yokosuka Kaigun Curry. The Navy Curry is a reproduction of a recipe in the “Naval Kappou Jutsu Reference Book” published in 1908, which contains recipes for military food prepared by the Japanese Navy. It is including instructions on how to make curry rice, but it is not enough to cook the curry. Fun fact: the reason the navy eats curry, is because they have a set day for it, and every week, when it’s curry day, the whole navy knows it’s Tuesday! Supervised by the famous restaurant Gyorantei, this cup of ramen is following those requirements perfectly. The dish comes with udon-like noodles that have both moderate elasticity and feel. Paired with a sweet curry soup based on pork and beef with onion and bonito flavor. Using the characteristic curry powder, it creates the taste of Gyorantei's curry. The dish is topped with potatoes made from only domestic ingredients, moderately seasoned chicken soboro, well-colored carrots, green onions, and savory onions.
Allergens: shrimp, crab, wheat, egg, dairy, squid, sesame, soy, chicken, pork, gelatin Cooking time: 3 minutes This is the third in the "Order NIPPON" series, which uses carefully selected ingredients from all over Japan! We’ve gotten you a salt-based soup (塩) made from Toyama prefecture's (富山県) white shrimp dashi (白エビだし) with a well-balanced flavor of vegetables based on chicken. The dish is served with round blade edge noodles that have moderate elasticity and smoothness. The noodles are then matched with soybean porridge with good texture, eggs with good color, green onions, and soup and adding juicy fu.
Allergens: wheat, egg, dairy, sesame, soy, pork Cooking time: 2 minutes and 30 seconds This is a popular “vertical cup”-type (tategata, 縦型) of instant ramen with light and delightful taste. The noodles are thin noodles fried with 100% vegetable oil. They are paired with a spicy and light pork bone soup with mustard, corn and green onions. Marutai was generous on the mustard, giving this dish a spicy twist. The spiciness of the mustard and the sweetness of the corn are exquisitely entwined. Once you’ve got the noodles cooked with the broth, there is a unique scent of tonkotsu (豚骨). The richness of the tonkotsu and the taste of the meat are a treat for your sense. It’s an easy to eat cup of instant ramen that doesn’t feel greasy, but keeps the richness required for good ramen!
Allergens: wheat, soy,egg, pork, chicken, gelatin, dairy, sesame Processed in a facility that also processes shrimp Cooking time: 3 minutes Kin-chan noodles, like Kin-chan Tokushima ramen, are characterized by their noodles. The texture of the noodles is unique and has a memorable texture. In addition, meat extract is kneaded in, so you can enjoy a deep, flavorful experience. It's just amazing how many times you can eat them, and still, not get tired of it. The soup, as it looks, may be close to the "cup noodle taste. Kin-chan Tokushima Ramen is a cup noodle made from Tokushima flour. Tokushima Flour Milling is a company that has been developing mainly in the flour milling industry since it was founded in 1943. To maintain and expand the consumption of wheat, they proceeded with product research using wheat and developed instant noodles in the 1960s. This cup of noodle has a rich pork bone soy sauce flavor that reproduces Tokushima's tea-based ramen. The noodles are medium-thin noodles that are smooth and chewy. To make this dish complete, Tokushima Seifun added pork, menma, and green onions.
To complete our noodle selection, we went to Sapporo Ichiban’s overly seducing selection, and picked some Sapporo Miso Ramen for you. This is a local cup noodle that you can easily enjoy in Summer and has the unique taste of Sapporo Miso Ramen. The noodles are on the thicker side, with a strong stickiness and a heavy texture that goes well with soup. Sapporo-style miso ramen soup combines rich miso sauce using Hokkaido brewed miso (55% of the miso) and flavored vegetables such as garlic and ginger. Matching the strong flavors of the soup, the ingredients are a combination of soboro (flavored minced meat), corn, and green onions.