Noodle Journey Episode 207: Marutai Fukuoka Seafood & Pork Tsukemen

I’m wrapping up this year’s Marutai Marathon with something I’ve never reviewed on the channel before and, honestly, something I’ve never even eaten at a restaurant. This is Marutai Fukuoka Seafood & Pork Tsukemen, a dipping-style ramen that’s very different from the soup bowls I usually gravitate toward. This one marks my first real exposure to tsukemen in any form, so I’m going into this curious about both the eating experience and how well that style translates to an instant product.

Read more: Noodle Journey Episode 207: Marutai Fukuoka Seafood & Pork Tsukemen

Tsukemen, which literally means “dipping noodles,” is served with the noodles and broth separated. The noodles are cooked, cooled, and kept firm, while the broth is made much more concentrated so it clings to the noodles when dipped. The goal is a chewier noodle texture paired with a bolder, heavier broth than you’d typically want to sip straight. While the style originated in Tokyo, Marutai uses ra-mugi wheat from Fukuoka Prefecture to make the noodles here, which is where this product gets its name. In restaurants, tsukemen can vary widely in broth style, from pork-forward to seafood-heavy or even thin soy-based versions, but this one goes firmly in the pork-and-seafood direction.

If you were eating this at a shop, you’d normally dress it up with toppings like chashu, fish cake, or a ramen egg in the broth itself. As always, I’m reviewing this as-is, because the point is to decide whether what’s in the package is worth buying before adding anything extra.

Inside the box are two servings, which is typical for Marutai. The noodles immediately stand out as the thickest I’ve ever seen from the brand, and they take six minutes to cook. There’s a concentrated powdered broth packet and a separate seasoning oil. The broth contains soy sauce, pork extract, bonito powder, flying fish powder, mackerel powder, sardine extract, chicken extract, sesame seeds, and green onion, so there’s no shortage of meat and seafood here. The seasoning oil is pork lard infused with ginger and green onion aromatics. For preparation, the dipping broth powder and oil are mixed with just 120ml of hot water, which may seem like a small amount, but remember this is meant to coat the noodles rather than be sipped on its own.

Noodles:
These noodles are extremely thick and deliver exactly the kind of chew you’d expect from a tsukemen-style product. They hold their structure well and feel substantial, especially once dipped into the broth. If thick noodles aren’t your thing, this probably won’t convert you, but from a texture standpoint, I think these are excellent.
• 10/10

Spiciness:
There’s no heat here at all.
• 0/10

Overall:
The dipping broth tastes exactly the way it smells: intensely dashi-forward, smoky, salty, and very fish-heavy, with pork richness underneath. The savory umami notes are heavy, and the oil content helps the broth cling to the noodles effectively, which is exactly what a tsukemen broth is supposed to do. From a technical standpoint, it succeeds at being a proper dipping broth, coating the noodles thoroughly and carrying flavor well. Where this loses me a bit is in balance and personal preference. The strong bonito and fish presence pushes this far away from the tonkotsu flavors I tend to enjoy most, and the overall fish profile, while still very tasty, is more aggressive than I’d want to eat regularly. I also found that the act of constantly switching between noodles and broth isn’t a style I naturally enjoy, even though I understand why it appeals to people who eat tsukemen often. That said, this is still very high-quality Marutai ramen, and for anyone curious about tsukemen or looking for a bold, seafood-forward dipping broth, this is a solid place to start. It’s just not a style or flavor profile I see myself reaching for frequently.
• 8/10