| MARUCHAN MIDORI NO TANUKI BUCKWHEAT NOODLES WITH TEMPURA |
| Soup Base: salt, sugar, wheat protein, soy sauce powder(soybean, wheat, salt, dextrin), monosodium glutamate, bonito powder, hydrolzed soy protein, caramel color(color, calcium carbonate, sodium phosphates), red pepper, guar gum, soy lecithin, yam powder, xanthan gum, disodium inosinate, disodium guanylate, natural and artificial flavors Flake: tempura(palm oil, wheat flour, shrimp, annatto extract, green laver, carotene color), fried soybean curd, green onion, seaweed Spicyness: 1 Comment: Not sure if this is the same maruchan you see in the U.S. grocery stores, but this Maruchan was made in Japan. The buckwheat noodles have a grainy texture compared with normal wheat ramen. The broth was a salty miso flavor with no spicyness. A lot of seaweed and green onion add to the texture of the ramen. But the real prize is the huge piece of tempura that after cooking sweels to about the size of a deck of cards. This is a meal itself. This Japanese Maruchan is great compared to the U.S. versions. Overall: 5 |
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| AKAI KITSUNE UDON BOWL (LARGE) |
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| Season Packet: salt, soy sauce powder(soybean, wheat, salt, dextrin), monosodium glutamate, dried egg, dried bonito powder, trehalose, sodium phophates, calcium carbonate, hydrolyzed soy protein, sugar, seaweed powder, caramel color, red pepper, green onion, tocopherol, soy lecithin, wheat protein, disodium inosinate, disodium guanylate, rice oil, yeast extract Bean Curd: seasoned fried bean curd Spicyness: 1 Comment: I have been researching this brand of ramen and have come to the conclusion that the brand name is Akai and they use the maruchan symbol. Again, the bowl is in Japanese except for the ingredient list. The noodles were a flat udon, not the normal round thicker type. When opening the bowl you notice the huge piece of beancurd on top. There was also some yellow pieces of dried egg, which when rehydrated are about the size of a dime. The broth was very salty and it should be with 2,930 mg of salt! Which is 122% of your recommended daily allowance. Thats pretty much the flavor, bu the real treat is the beancurd. It soaks up the broth and is kinda a spongy consistancy. But the flavor is incredible. The beancurd is sweet and provides a nice change from the salty broth. Even with it soaking up a large amount of broth it does not lose its sweetness. The dried egg add a little bit of texture, but really no flavor. A huge ramen be very hungry. Overall: 5 |