Detailed instant noodle reviews and ratings – watch, read, and discover your next favorite.
Today's review is of a product that probably shouldn't exist, but here we are anyway. This is Myojo Ippei-Chan Yakisoba Strawberry Shortcake Flavor, and no, I'm not kidding and this isn't a joke. You could say this is clickbait or even rage bait, but even if I wasn't doing my channel or this website, I would still really, really want to know what this tastes like.
I’m wrapping up 2024 on the channel (or rather, I intended to but something else came along) with one of the most unusual instant ramen products I’ve ever reviewed, and that’s saying something. This is Nissin Raoh Fugu Dashi Yuzushio Ramen, a limited-edition Japanese release built around pufferfish extract. Yes, that pufferfish. The famously venomous one that requires special licensing to prepare safely in Japan. Any time a product like that shows up in instant form, curiosity alone makes it impossible to ignore.
I’m closing out this year’s Marutai marathon with one of the more unusual flavors I’ve come across from the brand: Marutai Shijimi Clam Soy Sauce Ramen. This one immediately caught my attention, not just because I love clams, but because Marutai is positioning this as a nutritionally dense ramen built around shijimi clams, which are often associated with vitamins and restorative broths in Japan. I’ve reviewed seafood-forward ramen before, but this is one of the few where clams are clearly meant to be the star rather than a background note.
Continuing on with my run of Marutai reviews this year is my third tonkotsu review in a row, and this one is a collaboration between Marutai and a long-running ramen shop in Fukuoka called Ganso Nagahama-ya. I reviewed several Marutai restaurant collaborations last year, and they ended up being some of the best instant ramen I’ve ever had from the brand, even if they were a bit more expensive than usual. This particular shop is known for a very traditional, no-frills tonkotsu style, and the goal here is clearly to replicate that experience as faithfully as possible in an instant format.
I’m continuing my annual December Marutai marathon with another tonkotsu variation (Marutai's specialty, one could argue), this time Marutai Soy Sauce Tonkotsu Ramen. In the last review, I covered a very straightforward yatai-style tonkotsu, and this one builds on that foundation by adding soy sauce as a central flavor element. On paper, this might sound redundant next to other Hakata-style soy sauce tonkotsu options Marutai already sells, but I still expected this to be both flavorful and well-executed based on their track record.
I’m kicking off 2024's Marutai December marathon with a flavor that’s been around for a while but is new to me: Marutai Yatai Tonkotsu Ramen. This is now the third year in a row that I’ve turned December into a bit of a tradition of revisiting my favorite Japanese instant ramen brand, and as long as Marutai keeps releasing new varieties, I’m happy to keep doing it. This particular tonkotsu isn’t part of Marutai’s usual lineup of regional variations. Instead, it’s meant to represent a more straightforward, food-stall-style tonkotsu experience.
Noodle Journey is an episodic review series in which we learn all about instant noodle brands and products and then do a deep dive into the noodle quality, spice level, and overall flavor. All reviews are as thorough as possible. The noodles are cooked according to the manufacturer's instructions using only the contents of the product package unless otherwise indicated. This ensures that the review is as unbiased as possible and evaluates whether or not I think a product is worth a purchase either as a standalone meal or as a base that you could spruce up. I couldn't wait to get into these new Cup Noodles I got from Japan. This is a trio of French-inspired flavors in Cup Noodle form: Lobster Bisque, Sea Bream & Scallop Bouillabaisse, and Chicken Supreme Sauce Truffle flavors. Watch the video to learn all about these flavors and which ones are worth buying! Please like and subscribe! 0:00 - Introduction 1:36 - Lobster Bisque Introduction 2:20 - Lobster Bisque Ingredients 3:32 - Lobster Bisque Review 8:37 - Sea Bream & Scallop Bouillabaisse Introduction 9:38 - Sea Bream & Scallop Bouillabaisse Ingredients 10:19 - Sea Bream & Scallop Bouillabaisse Review 14:13 - Chicken Supreme Sauce Truffle Introduction 14:52 - Chicken Supreme Sauce Truffle Ingredients 15:26 - Chicken Supreme Sauce Truffle Review 19:02 - Final Thoughts #Noodles #InstantNoodles #InstantRamen #NoodleReviews #InstantNoodleReviews #RamenReview #FoodReview #FoodVlogger #FoodiesOfYouTube #FoodBlogger #FoodTasting #FoodLover #FoodDiaries #FoodExploration #FoodAdventures #FoodReviewChannel #Ramen #ChickenNoodles #SeafoodNoodles #AsianCuisine #JapaneseFood #AsianFood #FusionCuisine
Have you been dying to get your hands on Japanese instant ramen but you don't live in Japan? I discovered this site from a random Reddit post, japanese-snacks-republic.com, and they have an insane amount of noodles, snacks, and other goodies that you can order. This video is not sponsored, but is just an enthusiastic look at some stuff I recently bought from them.
I’m doing something a little different today with a double review: Maruchan Instant Lunch Hot & Spicy Chicken and the Funyuns Hot & Spicy Chicken Ramen Flavor snack that was designed to taste like it. I’ve reviewed instant noodles for years, but I’ve somehow never tried this particular Instant Lunch flavor, mostly because I generally don’t love the Instant Lunch noodle texture and I know I tend to be a snob about it. But Funyuns releasing a flavor based on these noodles was too interesting to pass up, and it didn’t seem right to review the snack without trying the product it’s based on.
Nissin Geki Fiery Hot Chicken Flavor is finally hitting US shelves, marking the debut of Nissin’s chili-infused Geki line for the American market. Manufactured at Nissin’s California facility, this product isn’t just a repackaged version of the Indian or Indonesian releases (Geki's original marketing region), but rather it’s a new recipe designed specifically for current US trends. The idea is straightforward yet ambitious: chili flakes are fried directly into the noodles during production, creating a built-in heat source rather than relying entirely on the seasoning packet. It’s a clever concept and one that even Samyang, the company behind Buldak, hasn’t attempted. Given the timing and the marketing, it’s clear that Nissin wants this to stand as its answer to the Buldak craze.