This is the sixth and final review of a ramen from the Yamadai New Touch Amazing Noodles Summer Fukubako Eastern Japan Ramen Box 2024.
I had to dig a bit to figure out what Yamadai was setting out to do with this Yokohama-style ramen bowl. Some of the other ramen bowls are co-created with a regional ramen restaurant, but this one appears to be made in the tonkotsu shoyu (Iekei) style pioneered by the Yoshimuraya / 吉村家 ramen restaurant in Yokohama. This regional ramen is known for its tonkotsu (pork bone) broth and shoyu (soy sauce) combination that is salty and full of creamy umami with thick noodles.
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3/4 view of the bowl. |
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The lid of the bowl. The big red characters translate as Yokohama Toktotsu House, and the black characters underneath say "tonkotsu shoyu" to let you know the style of ramen. The lid represents a full-sized bowl of ramen in a blue bowl containing a tan coloured soup with some oil on the surface. Thick noodles are in the soup along with a slice of charshu, spinach, and 3 sheets of nori (dried seaweed). |
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Side of the bowl. I like how the powder blue colour of the bowl matches the photograph of the bowl of ramen on the lid! |
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Nutritional info. Low in fat - 9.6 grams. |
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Warnings, allergens, and contact information. |
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Preparation directions and ingredients listing along with some manufacturing info at the bottom. |
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The bowl contains a block of dried noodles (not fried), which is standard for all of these noodle bowls in this line. The is a liquid soup sachet, a dried ingredients sachet, and 3 pieces of nori. |
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The dried ingredients and the charshu pork poured out into a bowl. I did this to show that the spinach comes in a little dehydrated or freeze-dried block so it doesn't crumble away. |
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The underside of the lid of the bowl talks about the development process for this noodle bowl. Basically says this is a classic ramen. Dried ingredients tend to crumble, but the spinach in this product is made into a block, so it won't crumble away. Like in a restaurant, the roasted nori is placed so that it overflows from the bowl, so there are 3 roasted nori sheets. We want to make the ramen closer to the ramen in the store in taste and appearance! |
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Rehydrated the noodles and dried toppings for 5 minutes in boiling water with the lid closed. |
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Added in the tonkotsu shoyu soup base and mixed well before putting in the nori sheets at the side. |
There was a nice shoyu smell from the bowl, with tonkotsu aromas being secondary. There were some oil droplets on the surface to add additional flavour, and I believe it is a chicken-based oil. This Iekei-style ramen definitely has a good taste with some definite saltiness, but it is smooth to the palate. The noodles were on the thicker side, picked up the soup nicely, and had good texture and chew. The veggies were more plentiful but fell apart. The dark green added some nice colour to the soup. The piece of pork was typical with a bit of a chew and a mild pork flavour. Having the meat is always a nice touch. The roasted seaweed stands out as one of the flavour components with that seaweed smell taste. This is a classic bowl of ramen in many ways and I would never complain to be able to buy this. It is tasty and recommended.
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Closeup of noodles, the pork charshu, and piece of spinach. |
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