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The first thing you’re going to notice about the Nissin Demae Black Garlic Oil Tonkotsu is the smell. It’s pretty intense the second you open it. It’s got that deep, roasted garlic funk that you either love or you really love.
Produced in Hong Kong.
The second you get this bowl ready, you’re hit with a very “funky” smell. I know “funky” can be a scary word in the food world, but here, it’s a total compliment. It’s got that deep, fermented-style richness that only black garlic can provide.
The broth is a creamy Tonkotsu, and it’s a solid, middle-of-the-road consistency that acts as a perfect base for that black garlic punch.
The noodles reminded me of a thinner, wavier version of the Shin Ramyun noodles. They’ve also got a lighter, paler color to them than your standard instant ramen.
To level this bowl up, I would add salami, sliced meat, and bok choy. You can skip the garlic on this one since it already has a strong garlic presence.
Tasting Notes
- Spice Level: 0/5
- Broth Viscosity: 1/5
- Noodle Thickness: 2/5
- Noodle Type: Wavy
- Topping Suggestions: Meat
Where to buy Nissin Black Garlic Oil Tonkotsu Flavor
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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