Myojo calls this the "Ultimate Kitsune Udon" cup noodle. It is definitely an impressive udon noodle cup. So what makes it so "ultimate?" Udon noodles usually come in a simple dashi-based broth with thick wheat noodle and a piece of fried tofu on top. The fried tofu is a favourite of foxes according to Japanese legend, so it is called kitsune udon. I've had several kinds of kitsune udon before, with Nissin usually being a favourite (Nissin Strongest Donbei Kitsune Udon), so there is plenty to compare this to.
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3/4 view of the cup. It comes with a flavour oil packet on top to amp up the taste.
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Myojo's product description says there is enhanced kelp flavour (important for the umami of the dashi broth) that makes the soup even richer and more delicious! There are colorful toppings that cover the noodles to make it even more gorgeous! The packaging has also been redesigned to look great in stores. This is the ultimate cup of taste and design.
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The lid of the cup. Basically says the ultimate cup, with depth and richness to the soup. Elegant sweetness and flavour. Pretty much builds up the soup!
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The Ultimate cup is the big branding in black on gold in the middle. This does look like a classy and elegant cup of noodle due to the dark green background with lighter highlights from the pictures of the soup and gold.
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Says it is kitsune udon and the picture show diced fried tofu and the shrimp tempura bits.
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Nutritional information. This is a regular sized noodle cup.
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Ingredients, allergen information, and manufacturers info. Preparation directions are at the top in black print on a white background. To prepare, pour in boiled water up to the fill line, close the lid, and wait 3 minutes. Then add in the oil packet and stir.
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Look at all of the toppings for this noodle soup. There is blocks of fried tofu (it is like a sweet fried tofu that ends up spongy - most people like it). There are orangish shrimp flavoured tempura bits. Green onions and lots of dehydrated egg round out the toppings. It does look very deluxe.
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The flavour oil and enhanced dashi stock.
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I have to say I have a very favourable impression of this instant noodle cup. There were lots of toppings of egg, shrimp tempura bits, fried tofu, and green onion. When the soup was ready, there was a mild dashi aroma that was pleasant and savoury. Like most udon cups, the noodles used a wider flat wheat noodle that rehydrates better than a thick round one. It smelled more seafoody when it was rehydrated. Maybe this was from the shrimp tempura and the oil. The flavour oil was mild in aroma like a thin soy infused oil.
When I first sipped the soup there was a deeper, but still mild savouriness hits hit on first sip. This was probably from the flavour oil. It was very nice. The udon noodles are on the thinner side of some of these types of noodle, but they still had a nice texture and normal chew to them. The spongy, slightly sweet tofu nuggets were good. The tempura tasted vaguely of shrimp and the egg just added to the overall richness. This was a nice noodle cup, but I'm not sure about the ultimate. You wouldn't go wrong eating one of these.
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Closeup of the noodle toppings.
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There is a nice variety of toppings. Nice colour balance.
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Closeup of the noodles. They were good.
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