Noodles (Page 28)
Cooking udon, or any other kind of fresh pasta, just got a whole lot easier.
Is Tokyo restaurant’s new menu item a culinary dream come true, or do two rights make a wrong?
Your significant other not big on sweets? Then these udon noodles filled with a lot of “heart” may be the perfect treat this Valentine’s Day!
Food manufacturer Myojo recently released a special version of their popular Ippei-chan instant yakisoba noodles that includes a chocolate sauce topping. We tried it… so you don’t have to.
A soba restaurant tucked away in the mountains of Saga Prefecture is known for every one of its menu items making use of the soba (buckwheat) plant.
Fans of manga artist Rumiko Takahashi will be happy to know that a slightly unexpected new product featuring her work will soon be hitting stores—instant ramen!
While there is nothing “American diner” about Denny’s in Japan, the well-known family restaurant chain is going all-out Japanese with its new location in Tochigi Prefecture.
Yaki udon, a Japanese stir-fried noodle dish made with thick, flat wheat noodles, is a popular and much-loved staple of Japanese cuisine. Both yaki udon and yakisoba—a similar dish which uses a thinner buckwheat noodle instead—are cheap, tasty, and readily available from many street food stalls and Japanese-style pubs). So when one of our RocketNews24 Japan reporters read that not only had a yaki udon restaurant opened up in Kenya, but that it was that it was a huge hit with the locals, he just had to check it out for himself.
Read on for our Japanese reporter’s restaurant review as he travels halfway across the world for a bowl of noodles.
For many Japanese, somen is the go to food of choice for keeping the summer heat exhaustion blues away. These thin, white Japanese noodles that resemble vermicelli are traditionally made from wheat flour and served chilled.
But what do you do if a somen craving hits and you don’t have a full serving of mentsuyu, or noodle dipping sauce, on hand to eat them with? What if you’re tired or eating somen the traditional way? Or what if you’re in need of a little caffeine kick with your meal?
If you answered mix your noodle sauce with Starbucks coffee, congratulations! We’re stumped as to how our Japanese staff arrived at this weird food combination, but apparently it tastes much better than it sounds.
Happy Saturday, everyone! We hope you got through the week with all your bits and pieces still connected and without getting fired. But before you go off and start being nice to people now that you have a day off, let’s argue about food.
This week we’re talking about soy sauce-based ramen and miso-based ramen – two firm favourites in the world of delicious, soupy noodles and each with legions of fans. But of course, as Sean Connery and Christopher Lambert told us in the 1986 film Highlander, there can be only one, so pick a side and make your click count.
For decades, the international perception of ramen was that it was something for lazy college students to buy in bulk for when they wanted a quick, hot meal, with only minimal thought given to flavor or presentation. And while ramen does sometimes take that form, assuming it’s all like that is sort of like basing your whole image of pizza on microwavable frozen varieties.
Thankfully, there’s a ramen renaissance going on, as the rest of the world is getting onboard with just how delicious Japan’s favorite noodle dish can be. In response, some restaurants in Japan are adapting to make their food more accessible to foreign visitors, such as this restaurant in Tokyo that serves halal ramen.
Japan is filled with excellent food, but one of our absolute favorites is ramen. There’s just something (possibly everything) about it that’s absolutely delicious. That said, it does present a problem for vegetarians and vegans, since even the broth uses a fairly copious amount of animal products. Now, you may not care about that, but maybe you have a few friend who do. Or maybe you’re just looking for new takes on traditional food. If so, T’s Tantan, a vegetarian ramen restaurant, is just what you’ve been looking for.
We recently sent one of our Japanese writers to check it out, and now you can read his report below and then go try it out for yourself! Or at least tell all your vegetarian friends about it. We promise they’ll love you if you do!
Upon coming to Japan, a lot of people are surprised to discover just how difficult finding vegetarian food can be. Many people imagine Japan as a country that eats very little meat, and while that’s definitely true in comparison to North America and western Europe, the flipside is that you’ll find at least a little bit of meat in just about all dishes, including salads and vegetable stews with surprising frequency.
Things get trickier still if you’re trying to stick to a vegan diet. Even something as simple as noodles are generally out, since almost all broths are made with meat or fish stock. But if you’ve got an aversion to meat coupled with a craving for soba or udon, you’re in luck, with two new types of vegan instant noodles produced by a Zen Buddhist temple.
There’s a popular Japanese TV show whose protagonist, a wandering gourmet with a healthy appetite, often finds himself looking over a restaurant menu while trying to make an agonizing decision about which of two tempting entrees to order. Often, he resolves the crisis by following the advice encapsulated by his catchphrase, “When you can’t decide which to eat, have both.”
That also seems to be the philosophy behind Nissin Foods’ newest product: instant ramen with fried chicken.
Readers who saw our story about the chocolate ramen we tried last month were probably able to tell that we were quite impressed with the unusual noodle creation. So when we heard that the very same ramen shop Menya Musashi had come out with yet another singular ramen dish, you can bet our interest was piqued. This time, the ramen involved fruit — yes, we were ready to make another visit to their shop in Shinjuku to try their … strawberry ramen!
But do berries and ramen mix well? We were about to find out!
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