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This is another ramen I picked up from Japan, and I really liked this one. There are already some bamboo shoots in it, which is a nice touch. The saltiness is actually not bad, which is a pleasant surprise.
Produced in Japan.
I added a little bit more water to this one and let it cook longer than suggested, but the noodles still managed to maintain a nice al dente texture. It definitely has that authentic Japanese ramen flavor to it.
To enhance this already good bowl, I’d suggest adding more fish cakes to boost that savory, oceanic note. Some tender chashu would be a great addition for a heartier meal, and a sprinkle of fresh onions would provide a sharp, fresh contrast.
Tasting Notes
- Spice Level: 0/5
- Broth Viscosity: 1/5
- Noodle Thickness: 2/5
- Noodle Type: Wavy
- Topping Suggestions: More Fish Cakes, Chashu, Onions
Have you tried these noodles? Rate them 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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