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Produced in Japan.
I picked up this ramen packet while at a train stop in Japan. I got it because it was based off a popular restaurant, Suehiro Ramen Honpo, originating from Akita, Japan. Basing off some rough translations from the packaging, it looks like the brand started making Chinese-style ramen at a food stall in front of one of the train stations in 1938.
The ramen initially looks quite rich from the dark broth, but it’s surprisingly light on the palate. The soy sauce flavor is prominent, adding a distinctive salty note that dominates the overall taste. It’s so salty, in fact, that I’m not entirely sure I could manage to finish a whole bowl without feeling overwhelmed by the sodium.
To try and balance out that intense saltiness, I’d definitely recommend using a larger volume of water than suggested. I think around 400-500ml instead of the standard 300ml. Topping-wise, chashu would be a great addition, mirroring what’s shown on the package.
To add some contrasting textures and freshness, I’d include some cabbage and bean sprouts. Bok choy and a soft-boiled egg would also be welcome additions, providing some richness and visual appeal.
Tasting Notes
- Spice level: 1/5
- Broth viscosity: 1/5
- Noodles Thickness: 1/5
- Noodle Type: Wheat noodles and Spaghetti-like
- Topping Suggestions: Chashu, Cabbage, Beansprouts, Bok Choy, Egg
Have you tried this ramen before? Rate it below!
Frequently Asked Questions
For the spice level, my friend James, who taste tests the ramens with me, gives his rating out of 5 based on his experience with the heat. My own spice tolerance tends to be higher than most, so James’s rating gives a more general sense of the spiciness. Keep in mind that spice is still subjective, so what’s mild for him might be spicy for you, and vice versa!
That’s how thick or thin the broth is. A 1/5 would be very watery, while a 5/5 would be super thick and almost syrupy.
This is just a general gauge of how thick the noodles are compared to other instant ramen noodles I’ve tried. A 1/5 would be very thin, like vermicelli, and a 5/5 would be very thick and wide.
Here, I’m just describing the style or texture of the noodles, like “udon-like” for a chewy and thick noodle, or “thin and curly” for a more classic instant ramen style.
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