The contents include a pack of yellow noodles, menma, two pouches for the soup, and a picture of すみれや.
This oily Sapporo-style soup was incredibly strong...and strange. This thick sardine flavored soup with just a dash of shoyu tasted like I was drinking fish blood. Very different, but I could get used to it...I think.
The noodles were tastier than the soup. Their chewy texture probably saved the soup. I can't wait to taste the miso this weekend.
Main Ingredients
Soup (スープ): Soy sauce, animal oil, chicken extract, vegetable oil, pork extract, salt, spice, vegetable extract, shiitake extract, sardine extract, caramel color, monosodium glutamate...
Noodles (メン): Flour, egg white, kansui, salt, sake, color...
Noodles (メン): Flour, egg white, kansui, salt, sake, color...
Hey Keizo, great blog! Found it from a recent post on Chowhound.
ReplyDeleteIf you see this soon, can you Please post the Mitsuwa "Legendary Ramen Fair" schedule here or on CH? Rameniac's site appears to be down and I don't read Japanese.
TIA!
Mike a.k.a. Divefan
Hey Mike, thanks for visiting! I just got back from the San Diego Mitsuwa. Chibakiya was pretty good. Look out for the post later on.
ReplyDeleteThe schedule is as follows.
Costa Mesa Mitsuwa:
Asameshi Maeda Honten 2/15~2/18
Torrance Mitsuwa:
Sumire 2/15~2/18
Asameshi Maeda Honten 2/22~2/25
San Diego Mitsuwa:
Chibakiya 2/15~2/18
Sumire 2/22~2/25
Asameshi Maeda Honten 2/29~3/3
You may want to check them out early in case they run out! Have fun!!