Marutai Saga Gyu Shio Ramen Review - Noodle Journey Episode 54
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Marutai Saga Gyu Shio Ramen Review | Noodle Journey Episode 54

This regional offering, Marutai Saga Gyu Shio Ramen, is inspired by Saga Prefecture, a part of Japan better known for its pottery than its ramen. But despite the local fame of its ceramics, Saga’s culinary contribution to the noodle world is kind of a rare one: beef bone broth shio (salt) ramen. This is the only beef-based entry in Marutai’s regional lineup, and it’s surprisingly easy to find despite containing actual beef. It's regularly available online for around $4–8 and comes with two individual servings per pack.

Marutai Oita Torigara Shoyu Ramen Review - Noodle Journey Episode 52
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Marutai Oita Torigara Shoyu Ramen Review | Noodle Journey Episode 52

I'm continuing my Marutai ramen series with a style that stands apart from their usual tonkotsu offerings: soy sauce broth! This Marutai Oita Torigara Shoyu Ramen takes its inspiration from Tokyo’s original soy sauce ramen, first introduced in 1910. The broth blends premium soy sauce with chicken bone soup, bonito, yuzu, and kelp to create a complex flavor base. Despite being labeled as chicken broth, it also contains pork oil and sake, adding richness and depth.

Marutai Miyazaki Tori Shio Ramen Review - Noodle Journey Episode 51
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Marutai Miyazaki Tori Shio Ramen Review | Noodle Journey Episode 51

This time I’m reviewing Marutai Miyazaki Tori Shio Ramen, another regional variety in the company’s expansive lineup of local-style noodles. It’s based on Miyazaki’s take on shio ramen, which is known for being the cleanest and lightest of the Japanese broth styles. “Shio” literally means salt, and “tori” means chicken, so this is a salty chicken broth. Miyazaki is known for its charcoal-grilled chicken ramen, and I’m hoping some of that smoky depth shows up here.

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Marutai Nagasaki Agodashi Soy Sauce Ramen Review | Noodle Journey Episode 49

This specialty ramen, Marutai Nagasaki Agodashi Soy Sauce Ramen, stands out in Marutai's “Local Series” as the only seafood-forward entry. It’s based on a regional shoyu broth that features agodashi, or charcoal-grilled flying fish broth, which adds a sweet and smoky dimension to the flavor. This flavor aims to deliver a lighter take on soy sauce ramen with a seafood-driven twist that’s still hopefully accessible even to non-fish fanatics.

Marutai Hakata Soy Sauce Tonkotsu Ramen Review - Noodle Journey Episode 48
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Marutai Hakata Soy Sauce Tonkotsu Ramen Review | Noodle Journey Episode 48

This Marutai Hakata Soy Sauce Tonkotsu Ramen marks the beginning of an annual holiday tradition here at Noodle Journey: the Merry Marutai Marathon. Marutai is legendary among enthusiasts for its 'Bo-Ramen' (stick ramen) format, which offers a texture far superior to the flash-fried bricks of things like Cup Noodles. This specific Hakata variant strikes a balance between a creamy pork bone base and the savory bite of soy sauce.

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Nissin Cup Noodle Original Review | Noodle Journey Episode 47

I’m wrapping up the current lineup of Nissin’s Global Favorites with the Nissin Cup Noodle Original flavor, the third and final variety in this US-made series. While the name suggests this is the same recipe that launched Cup Noodle in Japan in 1971, it’s actually more of an homage. This version features an American-made version of that recipe, which contains salty soy broth with dehydrated shrimp, egg, and what Nissin affectionately calls “mystery meat.” Some fans online have claimed it doesn’t taste like the original they remember, which might be due to the glaring “No Added MSG” label. That decision seems geared toward appeasing American shoppers who still think it’s 1987 and MSG is something to fear.

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Nissin Cup Noodle Curry Review | Noodle Journey Episode 46

I'm revisiting Nissin's Global Favorites line with the Nissin Cup Noodle Curry flavor, manufactured in the US despite being based on a classic Japanese variety. Japanese curry is one of my favorite comfort foods. It's thick, mildly sweet, and richly spiced. I regularly buy Vermont Curry roux cubes to make it at home, and while the name "Vermont" would suggest otherwise, it's very much a Japanese product. Japanese curry tends to use honey or fruit for sweetness and has a silky texture with very little heat, even when labeled “hot.”

Itsuki Hakata Osshoi Tonkotsu Ramen - Noodle Journey Episode 45
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Itsuki Hakata Osshoi Tonkotsu Ramen | Noodle Journey Episode 45

After enjoying Itsuki's Hokkaido Yuzushio Ramen in the last review, today I'm reviewing Itsuki Hakata Osshoi Tonkotsu Ramen, a vegan take on the famously rich and milky pork bone broth of Hakata-style ramen. This is my second Itsuki review in a row, and I couldn't resist trying it after seeing it sitting there unused in the last episode. Hakata tonkotsu is the same style as Ichiran and is known for a deeply savory, oily broth and thin, floury, non-fried noodles. Despite the name redundancy ("Hakata" already implies tonkotsu from Fukuoka) the “Osshoi” in the product name has cultural weight. It's a cheer shouted during the Hakata Gion Yamakasa festival, embodying energy and tradition, and adds a festive character to the branding.