Red Ramen River - October 2022
The sunsets are crimson red, making the Yodo river shine purple during those late summer evenings. It’s a show best enjoyed with a delicious set of instant ramen and friends. We can’t move Osaka’s Yodo river, but we can deliver you our best selection of ramen from Osaka, red like the river!
Pokémon Noodle Corn Butter Shoyu from Sanyo Shokuhin
Allergens: wheat, dairy, squid, soy, chicken, pork Processed in a facility that also processes egg Cooking time: 3 minutes With a specially designed packaging from the Pokémon Masters Tournament, this ramen has been one of the hyped new releases of the month! Some of Japan’s most favorite Pokémon made it to the cover, with a very familiar face on the lid. The corn butter soy sauce flavored ramen noodles with a cute Pikachu fish paste at living to their expectations. The surface of the noodles is smooth and easy to slurp. Together with the soy sauce-based seasoning, which allows the soup to blend well with the noodles, it’s a perfect quick meal. The soup is based on the umami of chicken and flavored with aromatic vegetables, butter, and corn. The dish is topped with a combination of cabbage, Pikachu fish cake and corn. Although the cup may be the same, they have different versions of the lid! Share a photo of the one you got with us! #zenpopjapan
Chicken Ramen Shirunashi Donburi Junkissa no Napolitan from Nissin
Allergens: wheat, egg, dairy, pork, chicken, soy, sesame, apple Cooking time: 3 minutes Let’s take a trip to southern Italy and discover the beauty of modern fusion food in an instant ramen format. We deliver Nissin’s Napolitan-style instant ramen! The dish comes in a tomato-based, ketchup-inspired (for the Italians among you, stop reading please), sweet and sour sauce with some added bacon flavoring. It’s reproducing the nostalgic taste of Spaghetti Napolitan (スパゲッティーナポリタン), a Japanese take on Italy’s classic dish, that has and still is popular in Japan’s retro café restaurants (喫茶店, Kissaten) from the 1950s The noodles are fragrant chicken ramen, seasoned with soy sauce-based chicken soup and paired with some soybean-derived chashu and bok choy! If you’re the experimental type, this dish is for you!
Sapporo Ichiban Curry Ramen Donburi from Sanyo Shokuhin
Allergens: wheat, dairy, beaf, soy, chicken ,banana, pork, apple Processed in a facility that also processes egg Cooking time: 3 minutes Another awesome Pokémon collaboration from Sapporo Ichiban. The anime franchise never stops to capture every generation’s passion. This curry bowl is full of umami: chicken, beef and cooked vegetables together with the unforgettable taste of Japanese curry. The soup is quite creamy and the mellow taste of curry just lingers in your mouth after a gentle slurp on your noodles. They’ve balanced it out with a gentle sweetness that you can taste through the curry and to avoid making it too spicy. The noodles are thick and chewy, matching the consistency of the noodles. Now, you Pokémon fans, we’ve got 3 different designs: which one did you catch?
Mukashi Nagara no Chahan Aji Yakisoba from Toyo Suisan
Allergens: wheat, egg, dairy, sesame, soy, chicken, pork, gelatin Cooking time: 3 minutes Here’s a retro, traditional fried-rice flavored (チャーハン味) yakisoba (焼そば). That’s quite original, and this dish originated back in 1996. The noodles are a little glossy after cooking and mixing them with the sauce. They have some strong aromas of fried rice with some tasty chicken, pork and vegetables! Actually, you have 3 ways to prepare them with 2 different outcomes: choose wisely. It comes with powder to make a special soup (中華): If you make the soup with the water from strained noodle water, could be a bit thicker (コクがある感じ) If this is made with hot water from your kettle, the soup will taste more light さっぱり The dish comes with a selection of spices that will elevate the flavors and make this an even more complete dish, reminiscent of the 1990s in Japan.
Aji Yoka Tai Tonkotsu Ramen Kumamoto from Marutai
Allergens: wheat, egg, dairy, sesame, soy, chicken, pork, gelatin Cooking time: 3 minutes Let’s talk about Kumamoto Ramen (熊本ラーメン) for a second, the big rival from Hakata Ramen on the Kyushu Island. Kumamoto ramen has noodles that are a little thicker and the soup tastes a little milder because chicken stock is blended into the tonkotsu soup. Another difference from Hakata Ramen is the use of garlic. Kumamoto uses cooked garlic that is fried or roasted, while Hakata ramen uses raw garlic. For this cup, the tonkotsu soup (とんこつ) is a perfect blend of two types of garlic, which are characterized by their appetizing taste and fragrance. The pork bone soup is a perfect match with 100% vegetable oil fried noodles. They come with special black garlic oil, which is a characteristic of Kumamoto ramen. Be ready for a cup of ramen with strong flavors, taking you on a journey to Kumamoto and its traditional cuisine!
Tategata Miyazaki Karamen from Marutai
Allergens: wheat, egg, sesame, soy, shicken, pork Cooking time: 2 minutes and 30 seconds Straight from Miyazaki (宮崎): a vertical-type regional Karamen (辛麺), popular for its light and spicy taste. Karamen is a very hot ramen dish born in Miyazaki Prefecture. Its hot soup makes you sweat a lot, but you cannot stop slurping it until the very last drop of soup is gone. For such a spicy soup, it’s best to have light and thin noodles with good crispness. The soy sauce based soup with 3 kinds of chili peppers is colorful, with plenty of aromas, spiciness, and umami from chicken, pork, and bonito. It’s topped with minced meat, scrambled eggs, chili peppers, and green onions.
Soup Harusame Wantan from Acecook
Allergens: wheat, egg, dairy, sesame, soy, chicken, pork Cooking time: 3 minutes Here’s something new: delicious Harusame noodles (はるさめ, 春雨). Harusame is the Japanese name for cellophane noodles or glass noodles. The Japanese kanji for Harusame are 春雨, which means spring (春) and rain (雨). Such a poetic name for noodles, isn’t it? They are not made like your usual ramen or soba, but made of both sweet potato and potato starch in Nara prefecture, and they are usually thicker than the Chinese counterparts. Harusame has a smooth and chewy texture and goes very well with the soup from this cup. It’s a well-balanced Chinese-style soup, with the umami of chicken bones and the flavor of potherbs blended together with a hint of soy sauce. The dish is finished with wontons (ワンタン), eggs, green onions, and sesame seeds.
