Future Fuel - March2024
March marks the end of winter as the momentum of the year picks up velocity. This is the time to set your sights on what you wish to achieve and make it happen! But without fuel in your belly, none gets anywhere. That’s why we’ve prepared 7 power-ups for you to use when you need that extra boost.
Ippei chan Butter Chicken Curry from Myojo Shokuhin
Allergens: wheat, egg, dairy, pork, chicken, soy Processed in a facility that also processes shrimp Cooking time: 3 minutes How to cook: 1, Remove half of the lid and take out three bags. 2, Pour boiling water up to the indicated line, and cover with the lid. 3, After 3 minutes, peel off the drain opening, hold the cup firmly, and slowly invert it to discard the hot water through the drain opening. 4, Peel off the lid, pour in the liquid sauce, and stir well. 5, Add the other two bags, mix well, and enjoy. A fan favorite twist to instant noodles. This unique edition features a rich, mellow butter chicken curry flavor, wonderfully blended with a creamy white butter mayo reminiscent of fresh cream. Celebrating the richness of curry following the lighter New Year's fare, this yakisoba offers a sumptuous blend of sweet chicken curry sauce with a awesome buttery aroma, a testament to Ippei-chan's expertise in creating aromatic, flavorful dishes since 1995. It's a perfect choice for those craving a hearty, indulgent meal.
Sapporo Ichiban Pokemon Vege-Consome flavor from Sanyo Shokuhin
Allergens: wheat, egg, dairy, squid, soy, chicken, pork Cooking time: 3 minutes How to cook: 1. Remove half of the lid and take out two bags. 2. Open the two bags over the noodles, pour boiling water up to the indicated line, and cover. 3. After 3 minutes, loosen the noodles well, stir well, and enjoy. The new "Sapporo Ichiban Donburi Veggie Consomé Flavor" packs a real punch with its Pokémon-themed design. It's got this neat, thin texture with a nice bite to it, you know? The consommé soup's where it's at, mixing up veggie richness and sweetness with a kick of chicken and garlic. Ingredients-wise, it's pretty cool – cabbage, Pikachu-shaped kamaboko, and green onions for that extra zing.It worries me a little that it’s cabbage toppings, and the pack has a cabbage looking cat creature. I hope they didn’t… If this flavor sticks around post-Pokémon hype, I'm stoked to see what Sapporo Ichiban whips up next in terms of packaging.
Chicken Ramen Donburi from Nisshin Shokuhin
Allergens: wheat, egg, dairy, chicken, soy, sesame Cooking time: 3 minutes How to cook: 1, Remove half of the lid. 2, Pour boiling water up to the indicated line, and cover with the lid. 3, After 3 minutes, loosen the noodles well and enjoy. Nissin Shokuhin's Chicken Ramen Donburi just leveled up with a game-changing twist: the "soft and fluffy egg" or kakitama as they say here. This ain't your average egg – it's fluffier, thicker, and smoother, packed with a bold egg flavor that'll knock your socks off. They've revamped the kakitama to be all about that lush texture and taste, making sure it cozies up real nice with the noodles. And let's not forget the soup – that signature roasted soy sauce vibe, unique to chicken ramen, is still there, making every bite a total slam dunk.
Sapporo Ichiban Tabimen Hakata Takana Tonkotsu Ramen from Sanyo Shokuhin
Allergens: wheat, egg, dairy, sesame, soy, chicken, pork Cooking time: 2 minutes How to cook: 1. Remove half of the lid and take out two bags. 2. Open the two bags over the noodles, pour boiling water up to the indicated line, and cover. 3. After 2 minutes, loosen the noodles well, stir well, and enjoy. Sapporo Ichiban's local cup brings Hakata Takana tonkotsu ramen to your kitchen. Thin, firm, crispy noodles meet light, aromatic pork bone soup. It's jazzed up with tangy mustard greens, roasted sesame, and green onions for that extra kick. This Tabimen Hakata Takana Tonkotsu Ramen is a quick, satisfying fix with a clean aftertaste. A must-try for sure! 🍜💥
Charumera Cup Tori Yasai Miso Ramen from Myojo Shokuhin
Allergens: wheat, egg, dairy, shrimp, pork, chicken, soy, sesame, gelatin Processed in a facility that also processes buckwheat, crab, and peanuts Cooking time: 3 minutes How to cook: 1. Take the bag on top of the lid and open the lid halfway. 2. Pour boiling water up to the indicated line, cover, and place the bag on top of the lid to warm. 3. After 3 minutes, loosen the noodles well, add the bag, stir well, and enjoy. Food enthusiasts, get ready for Charumera's latest hit, a miso Ramen inspired by Ishikawa's "Tori Yasai Miso." This lineup includes a hearty Cup Ramen bursting with mellow miso and veggie flavors.The miso itself is a type that have persisted in Ishikawa since the Edo period. Back then it helped sailors on the sea of Japan have a more nutritious and inviting meal, today it’s here for you! Winter's perfect for these warming up with cup noodles, featuring: Smooth noodles. A savory soup blend of white and red miso, chicken stock, and scallop extract. Toppings of chicken, cabbage, carrots, and chives. Charumera's new creation is a delicious taste of Ishikawa's best! 🍜✨
Cup Star Higashimaru Kansai Dashi Shoyu flavor from Sanyo Shokuhin
Allergens: wheat, egg, dairy, sesame, mackerel, soy, chicken, pork Cooking time: 3 minutes How to cook: 1. Remove half of the lid. 2. Pour boiling water up to the indicated line, and cover. 3. After 3 minutes, loosen the noodles well, stir well, and enjoy. Check out this Kansai-style soy sauce ramen, using special Usukuchi Soy Sauce powder from Higashimaru. The noodles? Supple and sticky, seasoned just right to soak up that soup. Speaking of soup, it's a Kansai dashi style, with kelp, bonito, and a light soy sauce flavor. Toppings include eggs, minced meat, and green onions. The secret? That Usukuchi Soy Sauce in powder form, making every slurp a true Kansai experience. 🍜🌟
MARUCHAN QTTA Toripota from Toyo Suisan
Allergens: shrimp, wheat, egg, dairy, squid, sesame, soy, chicken, pork, gelatin Cooking time: 3 minutes How to cook: 1. Remove half of the lid. 2. Pour boiling water up to the indicated line, and cover. 3. After 3 minutes, loosen the noodles well, stir well, and enjoy. Toyo Suisan's latest in the MARUCHAN QTTA series is a winter treat: the "Tori Pota," a creamy chicken potage-style soup with medium-thick noodles. These noodles, made with the unique 'tsuyamochi' method, boast a smooth, chewy texture, fried in lard for extra aroma. The Chicken Pota features 'Mochitto Noodles', thicker than their usual, perfectly matching the rich, creamy chicken and vegetable soup. A delightful blend for cold days, it includes seasoned chicken dumplings, onions, fried onions, and parsley. It's all about savoring that rich, comforting flavor – a perfect pick-me-up for chilly weather. 🍜🍲🥣
