Nissin Cup Noodle Pro vs. Regular Cup Noodle
A few days ago, on April 5th, 2021, Nissin started to sell Cup Noodle’s new subline, Cup Noodle Pro, and without delay, I bought the instant ramen at a 7-Eleven store for sampling. Nissin...
Category: How to cook Japanese instant noodles
How to Make Dashi Ramen with Instant Noodles
This article is like the continuation of the previous post because I cooked salt-based instant ramen today using stock made with store-bought dashi granules. Dashi Ramen using Instant Noodles The soup stock Dashi (出汁/だし)...
Saba Ramen: Mackerel Flavor Instant Noodles from Acecook
When it comes to the flavor of ramen, Shoyu (醤油: soy sauce), Miso (味噌: fermented soybean seasoning), Shio (塩: salt), and Tonkotsu (豚骨: pork bone) are classics long loved in Japan. In recent years,...
Nissin Cup Noodle Cheese Curry the New Edition
Cup Noodle Cheese Curry is one of my favorite instant noodles introduced by Nissin in 2000. Unlike the regular version of Nissin Cup Noodle Curry, the broth of this ramen is demi-glace-based. It has...
Nissin Donbei TanTan Udon Instant Noodle
Yesterday when I stopped by a 7-Eleven convenience store, I found one of my favorite flavors of instant noodles, spicy TanTanmen or DanDan noodles, which was not ramen but udon. Since I had never...
Myojo Megami Instant Ramen Noodle Soup
Myojo is a leading Japanese instant noodle manufacturer established in 1950. Celebrating its 70th anniversary on September 21 this year (2020), the company released new instant ramen named “Megami (麺神)” in Japan. The TV...
Nissin Tokyo Noodles Ginza Kagari Instant Ramen
For the last several months I have been to ramen restaurants only several times due to the coronavirus pandemic. But when I shop at a 7 Eleven convenience store on the way home from work, I...
Maruchan Chilled Bukkake Udon and Tanuki Soba Noodles
On June 8, 2020, in Japan, Maruchan began to sell their newly released instant soba and udon noodles that are meant to be served chilled with cold water. Actually, the instant soba noodle was...
