Yamadai New Touch Yamagata Tori Chuka Bowl Review

This is the third review of a ramen from the Yamadai New Touch Amazing Noodles Summer Fukubako Eastern Japan Ramen Box 2024. Yamagata is famous for its dashi style ramen and Yamagata city is famous for being a ramen capital (and the prefectural capital).  It's citizens are some of the top spenders on eating out for ramen. Tori Chuka Chicken Ramen is based on dashi broth as it was first developed by a soba noodle shop in Yamagata Prefecture. This soy sauce and dashi soup also has chicken stock  making it a uniquely flavoured regional ramen.  I wasn't sure what to expect for flavour other than dashi, but it's not hard to be up to the challenge!

3/4 view of the ramen bowl.  Looks like it should be delicious.

The lid of the bowl.  It has a local landscape with mountains in the background at the top with green plains in the foreground.  The noodle bowl image occupies about 3/4s of the lid and shows a noodle soup that is clear brown with lots of simple toppings such as tempura bits, seaweed, green onion, and diced chicken.  The big red characters in the middle say Yamagata and the sub-text "tori chuka (Chinese noodles).

Side view with Yamagata on the side.  I like the fact that the logo has the mountains in blue in the background with a light blue background or sky.

Warnings.  Never nuke styrofoam or directly heat it!

Ingredients.

Directions and manufacturing info.

Contents.  Dried noodle block, sauce packet, and two dried ingredient packets.

The green packet.  Contains green onions and dried diced chicken.

Shot of the two dried toppings sachets.  You can see the green onion and little squares of dice chicken on the left and seaweed and tempura on the right.

A whole history about the noodles! We first encountered the local noodle "Yamagata Tori Chuka" in the mid-2010s. Fascinated by the mysterious deliciousness of Japanese-style dashi ramen born from a soba restaurant, we have been selling "New Touch Omori Yamagata Tori Chuka" using fried noodles since 2019. As we continued to make improvements to further refine our products, we thought that non-fried noodles would better convey the flavor and simple deliciousness of the dashi... and when we made a prototype with Sugomen, we were surprised at how delicious it was...!

I rehdrated the noodles for four minutes in boiling water with the green onion and diced chicken.  I then added the liquid soup base and mixed everything together.

The completed noodle soup with the seaweed and tempura bits added last.

The smell of the broth was of soy sauce and dashi with a hint of chicken.  The soup was light as expected from a dashi based broth. The noodles were thin with a bit of a chew and a clean break.  The little squares of diced chicken were chewy and didn't really have a lot of flavour but I detected the seasoning for them which had a slight herbal note. Tempura bits and seaweed added some colour and visual appearance.  It was a ramen soup that went down easily and was quite tasty.  This light ramen soup could be eaten two ways as a cold noodle or a hot noodle.  There were preparation directions for both but I prefer hot noodles.

Closeup of the noodles and toppings with a piece of the dried chicken on top.

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