{"title":"Japanese Meals","description":"\u003cp\u003eThe meal side of a Japanese grocery aisle: food you sit down to, not something you eat between meals. Cup ramen, yakisoba trays, kitsune udon, stovetop ramen boxes, and rice bowls with the topping packed in beside the rice.\u003c\/p\u003e","products":[{"product_id":"nissin-cup-noodle-big-original","title":"Nissin Cup Noodle Big — Japanese Original Soy Sauce, 103g","description":"\u003cp\u003eThe Japanese Cup Noodle, in Nissin's bigger cup: the original soy-sauce flavour. It is a savoury shoyu broth built on chicken and pork stock together, edged with garlic and pepper, and five dried toppings sit loose in the cup rather than in a sachet. If you ate this in Japan and have been trying to find it here, this is the one.\u003c\/p\u003e\n\n\u003cp\u003eカップヌードル ビッグ, the name on the pack, so you can check what arrives.\u003c\/p\u003e\n\n\u003cp\u003eThis is Nissin's standard Cup Noodle: the flagship recipe, not the lighter reduced-fat version and not the premium Cup Noodle PRO line. Of its three sizes, mini, regular and big, this is the big one.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eA broth with two stocks in it.\u003c\/strong\u003e Chicken and pork together rather than one or the other, with garlic and pepper behind them and a bamboo-shoot note underneath: savoury and rounded rather than sharp.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFive dried toppings, already in the cup.\u003c\/strong\u003e Mince, egg, prawn, pork and spring onion, loose in there. Nothing to tear open and nothing to stir in.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe \"mystery meat\", explained.\u003c\/strong\u003e The brown nuggets are a pork mince made with soy protein. Japanese customers nicknamed them 謎肉 (nazoniku), mystery meat, long before Nissin said what was in them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJapanese pack, Japanese instructions.\u003c\/strong\u003e This is the domestic cup, so what is printed on it is in Japanese.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIt is a big cup, and opinions differ.\u003c\/strong\u003e Japanese reviewers split between buying it because the regular size leaves them hungry and finding they could not finish it. Worth knowing before you order three.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: Nissin declares crustacean (prawn), wheat, egg, milk, sesame and soy, and it is made with pork and chicken. That is the maker's own declaration for this cup, and it is wider than the named ingredients, because the seasonings are not broken down. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThree things worth knowing before you buy. \u003cstrong\u003eThis is not the Nissin cup from the supermarket\u003c\/strong\u003e: the ones Coles ranges are seafood and chicken cups, supplied locally and made outside Japan, so the soy-sauce original is a different product rather than a dearer version of the same thing. \u003cstrong\u003eIt is not vegetarian\u003c\/strong\u003e: there is pork, chicken, egg and prawn in it. And \u003cstrong\u003e\"big\" is a real but modest step up\u003c\/strong\u003e: 103 g against the standard cup's 78 g, so roughly 1.3 times as much, not double.\u003c\/p\u003e\n\n\u003cp\u003eTo make it, you need 400 mL of boiling water, poured to the line moulded on the inside of the cup, there is no fill mark on the outside, and then the time printed on the pack, look for a numeral followed by 分, the Japanese character for minutes. A kettle is the only equipment involved. \u003cstrong\u003eDo not microwave it in its own cup.\u003c\/strong\u003e Nissin's own guidance warns of fire risk from the aluminium lid and of the cup deforming; if you must microwave it, tip it into a microwave-safe dish first.\u003c\/p\u003e\n\n\u003cp\u003eOne last thing, because it trips up anyone comparing listings: you will see this cup sold as 101 g in plenty of places. Nissin renewed it in August 2025, bigger mince pieces, more toppings, and the weight went to 103 g under the same barcode. 103 g is the current pack, and it is the one we stock.\u003c\/p\u003e","brand":"Nissin","offers":[{"title":"Default Title","offer_id":48223189008610,"sku":"SH-NDL-0001","price":6.29,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/nissin-cup-noodle-big-original-pack.webp?v=1786954840"},{"product_id":"nissin-cup-noodle-seafood-big","title":"Nissin Cup Noodle Seafood BIG — Japanese Instant Ramen Cup, 105g","description":"\u003cp\u003eNissin's seafood cup noodle in the BIG size: the cup sold in Japan, not the smaller version on Australian supermarket shelves. The broth is the cloudy kind, pork and seafood together, rich rather than fishy and closer to a mild chowder than to a ramen shop's soup. Seafood Noodle was the second best-selling cup ramen in Japanese supermarkets in 2024–25; that ranking is for the regular 75 g cup, and this is the BIG: the same recipe in the 105 g cup, 85 g of it noodles. If you had it in Japan and want that exact cup back, this is it.\u003c\/p\u003e\n\n\u003cp\u003eOn the pack it reads カップヌードル シーフードヌードル ビッグ. That is just \"Cup Noodle Seafood Noodle Big\" written in Japanese, so you can check the cup that arrives is the right one.\u003c\/p\u003e\n\n\u003cp\u003eCup Noodle comes in three sizes in Japan: Mini, regular and BIG. This is BIG, the largest of the standard cups.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat is actually floating in it\u003c\/strong\u003e: crab stick, squid, seasoned egg, cabbage and spring onion. The crab stick is kanikama: fish surimi shaped and coloured to look like crab rather than crab meat. Nissin still declares crab as an allergen on it, so if you react to shellfish, treat this as containing crab. Nissin made the pieces bigger in 2025 and put in about 14% more garnish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNot the supermarket cup\u003c\/strong\u003e: the Nissin seafood cup in Australian supermarkets is a smaller, China-made product. This is the 105 g cup from Nissin's Japanese range, made in Japan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIt is a meal, not a snack\u003c\/strong\u003e: a 105 g cup, 85 g of it noodles. The commonest thing Japanese reviewers say about the BIG is that one of them is dinner on its own.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIt is a salty one\u003c\/strong\u003e: properly salty, the way Japanese cup ramen is, and roughly half of that sits in the broth. Drinking the soup or leaving it changes the meal quite a bit either way.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEat it while it is hot\u003c\/strong\u003e: the complaint that comes up most about the BIG specifically is that it is a lot of cup, so the end of it goes soft if you take your time over it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains crab, fish, wheat, egg, milk, squid, clam, sesame and soy, plus chicken and pork seasonings and a gelatine Nissin does not source, none an allergen. Japan's chart has no clam or fish category, so those sit in the ingredient list — check it, not the chart; ours is the fuller list.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eBoiling water to the line moulded inside the cup, about 390 mL, then lid down for three minutes. Don't microwave it: Nissin's own instruction is that only their microwave-marked products go in one, so tip it into a bowl first if you want to reheat it. It isn't vegetarian or halal either, with pork and chicken seasoning, egg and gelatine in it.\u003c\/p\u003e","brand":"Nissin","offers":[{"title":"Default Title","offer_id":48223189303522,"sku":"SH-NDL-0002","price":6.29,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/nissin-cup-noodle-seafood-big-cup.webp?v=1786954765"},{"product_id":"nissin-cup-noodle-curry-big","title":"Nissin Cup Noodle Curry BIG — Japanese Curry Cup Noodle, 121g","description":"\u003cp\u003eThe big cup of Nissin's Cup Noodle, in the curry flavour: the size Japanese convenience stores carry. Japanese curry is sweet, thick and mild, closer to a gravy than to anything hot, and this one has fried potato, carrot and Nissin's freeze-dried pork mince sitting on top of the noodles. If you ate one of these at a konbini at midnight, this is that cup.\u003c\/p\u003e\n\n\u003cp\u003eOn the pack: カップヌードル カレー ビッグ (kappu nūdoru karē biggu). Look for the word BIG above the curry lettering.\u003c\/p\u003e\n\n\u003cp\u003eCup Noodle Curry comes in three sizes in Japan. Mini, regular and BIG. This is BIG, the convenience-store size, and the step up is real: 120 g against the regular cup's 87 g.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eJapanese curry, which is its own thing\u003c\/strong\u003e: thickened with flour and starch into something closer to gravy than soup, sweetened, and rounded out with cheese and peanut butter. It is mild: Japanese reviewers describe it as gentle, home-style curry rather than a hot one.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThick noodles, and a lot of them\u003c\/strong\u003e: a 120 g cup against the regular cup's 87 g, with 85 g of it noodles. Japanese reviewers keep describing the soup as clinging to them rather than sitting underneath.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe brown cubes are the famous bit\u003c\/strong\u003e: Nissin left them unexplained for 46 years until they became a national in-joke, 謎肉, \"mystery meat\". The company gave the answer in September 2017, inside a \u003cem\u003eDetective Conan\u003c\/em\u003e manga: minced pork extended with soy protein, then freeze-dried.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIt is a meal, not a snack\u003c\/strong\u003e: 120 g, and a salty one. Japanese reviewers are consistent about the trade: the regular size leaves you hungry and this one doesn't.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, egg, milk, \u003cstrong\u003epeanut\u003c\/strong\u003e, sesame, soy and apple, plus chicken and pork, which Japan declares and Australia does not.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens, one more\u003c\/strong\u003e: Australia's allergen chart has no apple category, so apple cannot appear in the pack's allergen box here — check the ingredients, not the chart; ours is the fuller list. Peanut butter is an ingredient, not a trace warning, and sesame is declared for shared equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eA few things worth knowing before it arrives.\u003c\/strong\u003e The fill line is moulded into the inside wall of the cup rather than printed on the outside, and it takes 380 mL, more than a regular cup, so boil a full kettle. It is not vegetarian and not halal: there is pork in the meat pieces and pork fat in the soup. And if the Nissin cups you know are the ones in Australian supermarkets, this is a different product: those are 72 to 75 g cups supplied for this market and made outside Japan, and this is the Japanese domestic cup, 120 g, made in Japan.\u003c\/p\u003e","brand":"Nissin","offers":[{"title":"Default Title","offer_id":48223197004002,"sku":"SH-NDL-0003","price":6.29,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/nissin-cup-noodle-curry-big-cup.webp?v=1786950413"},{"product_id":"nissin-cup-noodle-seafood","title":"Nissin Cup Noodle Seafood — Japanese Cup Ramen, 75g","description":"\u003cp\u003eNissin's seafood cup noodle in the regular size: the 75 g cup as it is sold in Japan. The broth is the cloudy kind, built on pork and chicken with clam and seafood layered over the top, so it lands rich and faintly creamy rather than fishy, closer to a mild chowder than to anything from a ramen shop. Seafood Noodle was the second best-selling cup ramen by sales value across Japanese supermarkets in 2024–25. If you had one in Japan and want that exact cup, this is it.\u003c\/p\u003e\n\n\u003cp\u003eOn the pack it reads カップヌードル シーフードヌードル, just \"Cup Noodle Seafood Noodle\" written in Japanese, so you can check the cup that arrives is the right one.\u003c\/p\u003e\n\n\u003cp\u003eCup Noodle comes in three sizes in Japan: Mini 38 g, regular 75 g and BIG 105 g. This is the regular cup, 60 g of it noodles, the everyday size.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNot the supermarket cup\u003c\/strong\u003e: Coles sells a Nissin seafood cup at 72 g whose own product page says it is made in China. This is the 75 g cup from Nissin's Japanese range, made in Japan. Three grams apart, and a different product.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat is actually floating in it\u003c\/strong\u003e: squid, crab-flavoured surimi, seasoned egg, cabbage and spring onion. The crab stick is kanikama, a fish surimi shaped and coloured to look like crab. Nissin declares crab as an allergen on it, so if you react to shellfish, treat this as containing crab.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIt is a pork broth underneath\u003c\/strong\u003e: pork and chicken seasoning lead the soup, with clam and seafood over the top. Worth knowing before you buy: it is not vegetarian, and it is not halal.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA salty cup, and about half of that salt sits in the broth.\u003c\/strong\u003e Finishing the soup or leaving it changes the meal quite a bit either way.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo prawn, despite the name\u003c\/strong\u003e: the shellfish here is crab, squid and clam.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains crab, squid, clam, fish, wheat, egg, milk, sesame and soy, plus chicken and pork seasonings and a gelatine Nissin does not source, none an allergen. Japan's chart has no clam or fish category, so those sit in the ingredient list — check it, not the chart; ours is the fuller list.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eDo not microwave it.\u003c\/strong\u003e The American Cup Noodles come in a paper cup you can microwave and this one does not, the lid is aluminium. Tip it into a bowl first if you want to reheat it.\u003c\/p\u003e","brand":"Nissin","offers":[{"title":"Default Title","offer_id":48244641300706,"sku":"SH-NDL-0008","price":4.65,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/nissin-cup-noodle-seafood-cup-front.webp?v=1787296768"},{"product_id":"marumiya-oyakodon-rice-bowl","title":"Marumiya Oyakodon Chicken \u0026 Egg Rice Bowl — 285g","description":"\u003cp\u003eA whole oyakodon in one box, and the rice is already in it. Chicken and onion simmered down in sweet soy and dashi — the savoury stock most Japanese cooking is built on — then set soft with egg over Japanese short-grain rice; three minutes in the microwave and it's dinner. If you ate this in Japan and have wanted it on an ordinary Tuesday ever since, this is the shortcut. Buy it for a desk lunch or a smaller dinner; on a big appetite it is light on its own.\u003c\/p\u003e\n\n\u003cp\u003e丸美屋 親子丼 ごはん付き. Marumiya oyakodon gohan-tsuki. The \u003cem\u003egohan-tsuki\u003c\/em\u003e on the end means the rice is included. The rest is literal: 親 is the parent, meaning the chicken, and 子 is the child, meaning the egg. The \u003cem\u003e-don\u003c\/em\u003e on the end is \u003cem\u003edonburi\u003c\/em\u003e: a bowl of rice with something on top.\u003c\/p\u003e\n\n\u003cp\u003eThis is Marumiya's everyday supermarket line: eighteen bowls deep in Japan, sold off the ambient shelf rather than the chiller. It's a weeknight product there, not a restaurant one, and it's honest about that.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eThe rice comes with it. Inside the box is a sealed bowl of Japanese short-grain rice and a separate pouch of chicken-and-egg topping, you are not buying a sauce to pour over rice you cooked yourself.\u003c\/li\u003e\n\u003cli\u003eSweet-savoury rather than salty: soy and a fermented seasoning with shiitake and bonito dashi behind them. The egg is set soft rather than rubbery, and the sauce carries all the way down to the last of the rice.\u003c\/li\u003e\n\u003cli\u003eIt lives in the cupboard, not the fridge, which is what makes it the thing you fall back on when there is nothing else in the house.\u003c\/li\u003e\n\u003cli\u003eIt leans sweet and it's seasoned gently. A shake of shichimi (Japan's seven-spice chilli blend) or sansho (its citrusy pepper) at the end sharpens it right up, worth having one on hand the first time.\u003c\/li\u003e\n\u003cli\u003eIt's a modest bowl: a 285 g pack, 160 g of it rice. One honest single serve.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains egg, wheat and soy. There is chicken in it as well, declared in Japan but not an Australian allergen, and between that and the egg there is no vegetarian way to eat this one. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eHeating it: the lid has to come \u003cem\u003eright\u003c\/em\u003e off the rice bowl before it goes in — not peeled back halfway, all the way off, or the container can burst. Then tip the pouch over the rice, level it out, and rest the lid loosely back on top. Three minutes at 500W, or a minute and a half at 1000W, which is what most Australian microwaves run at. The full method is under How to eat it. \u003cstrong\u003eNever put it in an oven or a toaster oven.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Marumiya","offers":[{"title":"Default Title","offer_id":48244646772962,"sku":"SH-RCE-0002","price":7.69,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/marumiya-oyakodon-rice-bowl-pack.webp?v=1787297716"},{"product_id":"peyoung-yakisoba-super-large","title":"Peyoung Sauce Yakisoba Super Large — Japanese Instant Fried Noodles, 237g","description":"\u003cp\u003ePeyoung is Japan's instant yakisoba, and yakisoba is not a soup. You pour boiling water in, wait three minutes, then \u003cstrong\u003etip the water out\u003c\/strong\u003e through a spout in the corner and toss the noodles through a sachet of brown sauce. It tastes closer to home than you would expect: the sauce is built on Worcestershire, so it lands near a fried-noodle version of a brown sauce you already know, sweeter, with sesame, green seaweed and pickled ginger running through it. This is the 超大盛 size, a 237 g pack against the standard 120 g, with 180 g of it noodles: twice the standard pack, and one very large dinner or a comfortable meal for two.\u003c\/p\u003e\n\n\u003cp\u003ePeyoung's own range runs from a standard 120 g pack up through this one to a 439 g GIGAMAX and an 878 g Petamax. This is the double: the step up from standard, not the novelty. It came second in a 2025 national poll of Japan's instant yakisoba, just behind Nissin's U.F.O. Those two are the ones people there argue about. If you have had a U.F.O., this is the sweeter and lighter of the pair; which sauce is \u003cem\u003ericher\u003c\/em\u003e is the part nobody agrees on.\u003c\/p\u003e\n\n\u003cp\u003eペヤング ソースやきそば 超大盛.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eFlash-fried wheat noodles, and a dried garnish of cabbage, seasoned mince, sesame, aosa seaweed and pickled red ginger that comes back to life in the water.\u003c\/li\u003e\n\u003cli\u003eEveryday Japanese supermarket food, not a delicacy and not a gift. This is the standard instant noodle aisle, in the big size.\u003c\/li\u003e\n\u003cli\u003eThree sachets, and the small pepper one is the one people miss. It goes on at the very end, after you drain, skip it and the whole tray tastes flat.\u003c\/li\u003e\n\u003cli\u003eIt is a lot of food for one sitting, and the noodle block is physically two separate cakes, so it halves cleanly if you would rather split it than finish it.\u003c\/li\u003e\n\u003cli\u003eThe honest one: there is a single sauce sachet for double the noodles, and plenty of people in Japan reckon it lands light. Others say the opposite and find it salty. It comes down to how thoroughly you drain.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, soy, sesame and apple. Australia's allergen chart has no apple category, so apple cannot appear in the pack's allergen box here — check the ingredients, not the chart; ours is the fuller list.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens, one more\u003c\/strong\u003e: the pack also declares beef, chicken and pork, not Australian allergens, but the noodles are fried in lard, the sauce carries beef extract and there is chicken mince in the garnish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eTwo things worth knowing before you order. \u003cstrong\u003eIt is not spicy.\u003c\/strong\u003e Peyoung is famous in English for its 獄激辛 \"hell-spicy\" packs and the challenge videos that go with them. That is a different line, and this is the plain original sauce. And it is not vegetarian: the noodles themselves are fried in lard, there is beef in the sauce, and the garnish has chicken in it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDrain it over the sink and keep the lid pressed down.\u003c\/strong\u003e The tray takes 820 mL of boiling water and you tip it out by hand, so it is heavy and hot when full, hold the two star marks on the lid and pour slowly. The pack is the Japanese-market one, so we have set the whole method out in English. One more thing: check the name on the pack. Maruka sells a cheaper line called ペヨング (Peyong), one character different from ペヤング (Peyoung). This is the Peyoung.\u003c\/p\u003e","brand":"Peyoung","offers":[{"title":"Default Title","offer_id":48244647198946,"sku":"SH-NDL-0006","price":7.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/peyoung-sauce-yakisoba-super-large-tray-front.webp?v=1787299302"},{"product_id":"ichiran-ramen-hakata-thin-straight","title":"Ichiran Ramen Hakata Tonkotsu — Thin Straight Noodles, 5 Serves","description":"\u003cp\u003eIchiran's own take-home box: five servings of fine, straight Hakata noodles, a liquid tonkotsu sachet for each, and five sachets of the red chilli powder. Tonkotsu means pork bones, simmered down: the broth comes out rich but clean rather than heavy, and properly salty, most of that salt sits in the soup sachet rather than the noodles. The chilli is a dial you turn up rather than a heat that arrives. It's for anyone after a tonkotsu bowl at home, and especially for anyone who queued at one of their booths in Japan and has been chasing it since.\u003c\/p\u003e\n\n\u003cp\u003eIn Japan this sits in the souvenir aisle rather than the pantry, and it's priced like it: several times a supermarket packet, and still less than a bowl in a ramen shop. Ichiran had shipped over 60 million servings of it by March 2025.\u003c\/p\u003e\n\n\u003cp\u003eThe pack reads 一蘭ラーメン 博多細麺ストレート (ichiran ra-men hakata hoso-men sutoreeto).\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eIt gets close to the shop, and it is not the shop. That is the honest version, and it is also how to enjoy it: the best bowl you can make at home, rather than Fukuoka in a saucepan.\u003c\/li\u003e\n\u003cli\u003eVery fine, dead-straight noodles, 博多細麺 on the box means exactly that, Hakata thin noodles, and you pick the firmness rather than the packet picking it for you.\u003c\/li\u003e\n\u003cli\u003eYou never drain them. The water the noodles cook in becomes the broth: cut the heat, stir the soup sachet into the same pot, pour the lot into a bowl. One pan, about five minutes.\u003c\/li\u003e\n\u003cli\u003eNothing on top. No chashu, no egg, no spring onion: the box is noodles, broth and chilli. Sliced spring onion and a soft-boiled egg get you most of the way there, and both are an ordinary supermarket trip.\u003c\/li\u003e\n\u003cli\u003eThis is the thin straight one. Ichiran sells a curly-noodle box and a vegan box in Australia too, in near-identical packaging, so when it arrives, check the bottom of the box: the right one spells out \"Hakata-style Thin Straight Noodles\" in English.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat and soy, and the maker says the same plant also runs buckwheat and yam products. It is a pork-bone broth and it contains chicken, so it is not vegetarian, vegan or halal. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eIt is a stovetop job rather than a cup: you need a saucepan and 450 mL of water per serving, and the soup sachet is a liquid concentrate, not a powder. The red sachet is properly hot.\u003c\/p\u003e","brand":"Ichiran","offers":[{"title":"Default Title","offer_id":48244647493858,"sku":"SH-NDL-0005","price":38.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/ichiran-ramen-hakata-thin-straight-5-serve-box.webp?v=1787300211"},{"product_id":"nissin-cup-noodle","title":"Nissin Cup Noodle Regular — Japanese Original Soy Sauce, 78g","description":"\u003cp\u003eThe Japanese Cup Noodle, in its regular cup. It is a soy broth built on chicken and pork stock together, spiced and savoury rather than sharp, with five dried toppings sitting loose in the cup instead of in a sachet. In Japan this is the one people actually buy, in September 2025 the 78 g cup was the second best-selling cup noodle in Japanese shopping baskets.\u003c\/p\u003e\n\n\u003cp\u003eカップヌードル, the name on the pack, so you can check what arrives.\u003c\/p\u003e\n\n\u003cp\u003eThis is Nissin's standard Cup Noodle: the flagship recipe, not the lighter reduced-fat version and not the premium PRO line. Of its three sizes, mini, regular and big, this is the regular. You are buying one cup.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eA broth with two stocks in it.\u003c\/strong\u003e Chicken and pork together rather than one or the other, with spices behind them and a bamboo-shoot note underneath. There is no chilli in it. Nissin sells a chilli tomato cup as a separate flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFine, wavy noodles with a slippery smoothness.\u003c\/strong\u003e That smoothness is Nissin's own word for them, and it is what makes the broth cling to every strand.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe \"mystery meat\", explained.\u003c\/strong\u003e The brown nuggets are a pork mince made with soy protein. Japanese customers nicknamed them 謎肉, mystery meat, and the name stuck so well that Nissin uses it now too.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFive toppings, already in the cup.\u003c\/strong\u003e Mince, egg, prawn, pork and spring onion, loose in there. There is no sachet to tear open and nothing to stir in first.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOne cup is a light meal, not a big one.\u003c\/strong\u003e Plenty of people buy the bigger cup because this size leaves them wanting: if you eat like that, take the 103 g one instead. It is the same flavour but not quite the same recipe: in 2025 the bigger cup got a larger version of the mince and this one kept the standard.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: Nissin declares crustacean (prawn), wheat, egg, milk, sesame and soy, and it is made with pork and chicken. That is the maker's own declaration for this cup, and it is wider than the named ingredients. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eIf you have seen Nissin cups at Coles for about two dollars, those are a different product: made outside Japan, in flavours like chicken, laksa and tom yam. Neither Coles nor Woolworths ranges the original soy sauce; Coles carries five export cups and not one of them is it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDo not microwave it in its own cup.\u003c\/strong\u003e The lid has aluminium in it and Nissin warns of fire risk, so tip the noodles into a microwave-safe dish if you want to use one. You may have read that Cup Noodles became microwavable. That was Nissin's American arm changing its own packaging, and it does not apply to this Japanese cup.\u003c\/p\u003e\n\n\u003cp\u003eThe fill line is moulded into the inside wall of the cup rather than printed on the outside, so look down into it, about 280 mL of boiling water. Contains pork and prawn, so it is not halal, vegetarian or vegan.\u003c\/p\u003e","brand":"Nissin","offers":[{"title":"Default Title","offer_id":48245625651426,"sku":"SH-NDL-0004","price":4.85,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/nissin-cup-noodle-78g-hero.webp?v=1787297029"},{"product_id":"nissin-donbei-kitsune-udon","title":"Nissin Donbei Kitsune Udon Cup — Fried Tofu, 82g","description":"\u003cp\u003eInstant udon in a cup: thick wheat noodles in a soy-and-dashi broth built on bonito, mackerel, sardine and kombu kelp, with a piece of sweet seasoned fried tofu on top. The tofu is made with sugar syrup and soy sauce, so it eats sweet against a savoury broth: that sweet-against-savoury is what makes it kitsune udon rather than just noodles in soup. Boiling water to the line, five minutes, stir.\u003c\/p\u003e\n\n\u003cp\u003e日清のどん兵衛 きつねうどん: the Japanese name across the cup, so you can match it to the one you remember.\u003c\/p\u003e\n\n\u003cp\u003eDonbei is Japan's everyday udon rather than a specialty one. It is the standard supermarket cup there, and Nissin's premium udon lines sit above it. \u003cstrong\u003eThis particular cup is the export version, made in Hong Kong for markets outside Japan, and its recipe is not the same as the cups sold inside Japan\u003c\/strong\u003e: worth knowing before you weigh it against one you had over there.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eThick wheat udon, a heavier, softer noodle than the curly one in a ramen cup, which is why it wants five minutes rather than three.\u003c\/li\u003e\n\u003cli\u003eA broth built on bonito, mackerel, sardine, anchovy and kombu kelp, with soy sauce and sugar in it. It is a fish-stock flavour rather than a meat-stock one.\u003c\/li\u003e\n\u003cli\u003eA piece of seasoned fried tofu, aburaage, made with sugar syrup and soy. You taste the sweetness first, not a savoury topping.\u003c\/li\u003e\n\u003cli\u003eShichimi seasoning through it: chilli, tangerine peel, sesame, Japanese pepper, seaweed and perilla.\u003c\/li\u003e\n\u003cli\u003eIt is a salty cup, treat it as a meal rather than a light snack.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains fish, sesame, gluten, soy and wheat, and may contain lupin. Japan's chart has no general fish category, so the bonito, sardine and anchovy sit in the pack's ingredient list rather than its allergen box: check the ingredients, not the chart; ours is the fuller list.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eIt is not vegetarian.\u003c\/strong\u003e The broth is built on fish, and the fried tofu is set with gelatine made from pork skin. Worth saying plainly, because an ingredient list will usually just print \"gelatine\" without telling you what it came from.\u003c\/p\u003e\n\n\u003cp\u003e\"Kitsune\" means fox, and there is no fox in it. It is simply the Japanese name for udon topped with fried tofu.\u003c\/p\u003e\n\n\u003cp\u003eThis is udon, not ramen: a fatter, softer wheat noodle in a soy-and-dashi broth rather than a curly noodle in a rich soup. And if you have read about Donbei's regional versions, do not go looking for a letter on this cup: those recipes belong to the cups sold inside Japan, and this export pack carries no region mark at all.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDo not microwave the cup.\u003c\/strong\u003e The lid is foil. There is a microwave method and it does give a firmer noodle, but it starts by tipping the noodles and broth into a bowl of your own.\u003c\/p\u003e","brand":"Nissin","offers":[{"title":"Default Title","offer_id":48245625848034,"sku":"SH-NDL-0007","price":3.98,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/nissin-donbei-kitsune-udon-82g-hero.webp?v=1787653197"},{"product_id":"nissin-ufo-yakisoba","title":"Nissin UFO Yakisoba Large — Japanese Instant Noodles, 167g","description":"\u003cp\u003eJapan's instant yakisoba: fried noodles you drain and toss through a thick brown sauce, not ramen and not a soup. It tastes closer to home than you would expect: the sauce sits in the Worcestershire family, sweet and savoury and tangy at once, with green seaweed and pickled red ginger going on at the end. This is the 大盛 (\u003cem\u003eōmori\u003c\/em\u003e) size: a 167 g cup, 130 g of it noodles. Buy it if you want a strong, rich sauce; if you want something light, this is the wrong one.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eFlash-fried wheat noodles on the thicker side of medium, with a real chew that holds up under the sauce.\u003c\/li\u003e\n\u003cli\u003eLarge-cut cabbage and seasoned pork already in the cup, plus a separate sachet of green seaweed and pickled red ginger for the top, \u003cem\u003eaonori\u003c\/em\u003e and \u003cem\u003ebeni shoga\u003c\/em\u003e, if you are matching the words on the pack.\u003c\/li\u003e\n\u003cli\u003eThe honest one: this is a heavy cup and a salty one, oily enough that it does not suit everyone.\u003c\/li\u003e\n\u003cli\u003eIt is not vegetarian — it contains pork, chicken and gelatine.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: wheat, milk, soy, chicken, pork, apple and gelatine. Read the pack's ingredient list, not its allergen box, before you rely on ours — Australia's chart has no category for apple, so on apple ours is the fuller list, not the narrower one.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eBoiling water required, and not a microwave one.\u003c\/strong\u003e You drain the water off through the lid before the sauce goes on — the full method, in English, is below. This is the pack Nissin sells in Japan, with cabbage and pork in it; a different, cheaper U.F.O. made for export also turns up in Australia.\u003c\/p\u003e","brand":"Nissin","offers":[{"title":"Default Title","offer_id":48258630451426,"sku":"SH-NDL-0009","price":6.98,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/nissin-ufo-yakisoba-large-front-of-pack.webp?v=1789211763"},{"product_id":"nissin-donbei-tokumori-kitsune-udon","title":"Nissin Donbei Kitsune Udon Extra Large — Fried Tofu, 131g","description":"\u003cp\u003eInstant udon in the extra-large cup: 131 g against the standard Donbei's 96 g, and 102 g of that is noodles. Thick flat wheat udon in a dark bonito-and-soy broth, with a big slab of sweet seasoned fried tofu and slices of fish cake on top. The tofu is seasoned with soy and comes out sweet, so you get sweet tofu against a savoury broth. That contrast is what makes it kitsune udon.\u003c\/p\u003e\n\n\u003cp\u003e日清のどん兵衛 特盛きつねうどん, the Japanese name across the cup, so you can match it to the one you remember.\u003c\/p\u003e\n\n\u003cp\u003eDonbei is Japan's everyday udon rather than a specialty one: the standard supermarket and convenience-store cup, with Nissin's premium udon lines sitting above it. It is also Japan's best-selling brand of instant \u003cem\u003ecup\u003c\/em\u003e udon and buckwheat soba by sales value across 2025: that standing belongs to the brand across all its sizes. \u003cstrong\u003eThis is the East-Japan version\u003c\/strong\u003e, marked with an (E) below the barcode: a darker soy broth led by bonito, where the West cup goes lighter, with kombu kelp alongside the bonito.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eThick, flat wheat udon, heavier and softer than the curly noodle in a ramen cup, which is why it wants five minutes rather than three. It goes down smoothly rather than fighting back.\u003c\/li\u003e\n\u003cli\u003eA big slab of seasoned fried tofu. It is seasoned in its own right rather than just soaking up the soup, so it tastes of something different from the broth around it: you taste sugar in the tofu itself, and that is right, not a mistake.\u003c\/li\u003e\n\u003cli\u003eA dark soy broth built on dried bonito, bonito is a fish, dried hard and shaved into flakes, and there are two kinds of it in here, with kamaboko fish cake and spring onion in the cup. It is a fish-stock flavour rather than a meat-stock one.\u003c\/li\u003e\n\u003cli\u003eIt is a lot of food. A 131 g cup where Japan's standard Donbei is 96 g and the export cup we also stock is 82 g: this size exists because the ordinary one does not fill people up. Treat it as a meal, and a salty one.\u003c\/li\u003e\n\u003cli\u003eTwo sachets: a powder soup and a shichimi chilli blend, joined together under the lid.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains fish, wheat, gluten, milk, soy and sesame. Japan's chart has no general fish category, so the bonito and kamaboko fish cake sit in the pack's ingredient list rather than its allergen box: check the ingredients, not the chart; ours is the fuller list.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eIt contains fish.\u003c\/strong\u003e The broth is built on dried bonito and fish powder, there is kamaboko fish cake in the cup, and the Japanese pack declares mackerel. Treat it as a fish product: if fish is a problem for you, this one is not for you.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIt is not vegetarian\u003c\/strong\u003e, whatever you may have read, many of the English recipes you will find for kitsune udon are vegan versions, and this is not one of them. The broth is built on fish and there is fish cake in the cup. It also contains gelatine, and Nissin does not publish what that gelatine is made from, so it cannot be treated as halal or kosher either.\u003c\/p\u003e\n\n\u003cp\u003e\"Kitsune\" means fox, and there is no fox in it. It is simply the Japanese name for udon topped with fried tofu. And this is udon, not ramen: a fatter, softer wheat noodle in a soy broth built on dashi, the bonito-and-kelp stock, rather than a curly noodle in a rich soup.\u003c\/p\u003e\n\n\u003cp\u003eThe powder sachet goes in before the water, not after, and the shichimi is sprinkled on at the very end once it has steeped, the opposite way round from what most people expect. \u003cstrong\u003eNever microwave the cup\u003c\/strong\u003e: the lid is foil.\u003c\/p\u003e","brand":"Nissin","offers":[{"title":"Default Title","offer_id":48258802581730,"sku":"SH-NDL-0010","price":7.68,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/nissin-donbei-tokumori-kitsune-udon-hero.webp?v=1787647332"},{"product_id":"marumiya-bibimbap-rice-bowl","title":"Marumiya Instant Bibimbap with Rice — 254g","description":"\u003cp\u003eBibimbap you heat in the microwave, with the rice already in the box. Gochujang, the Korean fermented chilli paste, sweet as much as hot, gives it a savoury warmth, and under the sauce sit eight toppings: carrot, bamboo shoot, lotus root, soybean sprouts, minced beef, wood ear, stem lettuce and sesame. If you want a hot meal out of the cupboard in three minutes and you like something with chew in it, this is it.\u003c\/p\u003e\n\n\u003cp\u003e丸美屋 ビビンバ. Marumiya bibimba. The pack romanises it \"Bibimba\"; in Australia you will mostly see it spelled bibimbap. Same dish either way. One thing the packet insists on: stir it right through once it is heated. That is the last step, not an optional one.\u003c\/p\u003e\n\n\u003cp\u003eThis is a Japanese take on a Korean dish: made by a Japanese company, for Japanese supermarkets. It is not a Korean product and does not pretend to be one. You can taste that in the vegetables: lotus root and bamboo shoot are Japanese choices, and Japanese eaters notice it too. Worth knowing before you open it.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eMildly spicy, and sweet with it: gochujang warmth rather than chilli heat. Japanese buyers genuinely disagree about how hot it lands, though: some find it too much, others say it is barely spicy at all. If you are sensitive to chilli, treat it as a maybe rather than a safe bet.\u003c\/li\u003e\n\u003cli\u003eYou chew this one. The lotus root, the bamboo shoot and the stem lettuce all keep their snap. It is a bowl with chew in it rather than a soft one.\u003c\/li\u003e\n\u003cli\u003eThe rice comes with it. Inside the box is a sealed tray of Japanese short-grain rice and a separate pouch of topping: you are not buying a sauce to pour over rice you cooked yourself.\u003c\/li\u003e\n\u003cli\u003eTwo of the eight have names worth getting right. \u003cem\u003eYama-kurage\u003c\/em\u003e is dried stem lettuce: a vegetable stem named for its snap, no jellyfish involved, whatever the translations say. \u003cem\u003eKikurage\u003c\/em\u003e is wood ear mushroom, a genuine fungus and the soft, springy one.\u003c\/li\u003e\n\u003cli\u003eIt is a modest bowl: 254 g, 160 g of it rice. Right for a desk lunch or a smaller dinner, and a big appetite will want something alongside it. The photo on the box is styled, what is in the tray is one honest single serve.\u003c\/li\u003e\n\u003cli\u003eThis is Marumiya's everyday supermarket range rather than their premium one, a weeknight product in Japan, and priced there like one.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, sesame, soy and beef, so there is no vegetarian way to eat this one. The seasoning also includes a seafood extract of unspecified type, so if you avoid fish or shellfish, this is one to skip. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eOne expectation worth setting: this is not the stone-bowl version with the crisped rice crust. You tip, heat and stir, so there is no seared bottom and no toasty edge to it.\u003c\/p\u003e\n\n\u003cp\u003eHeating it: peel the lid right off the rice tray, tip the pouch of topping over the rice and level it out, then rest the lid back on loosely. It will not re-seal, and it is not meant to. The pack's own guide is about three minutes at 500W, or two and a half at 600W. Check the middle before you stir, and if the rice is still firm underneath keep going: it can want noticeably longer than those times suggest. \u003cstrong\u003eNever use a toaster oven or a conventional oven, never heat it with the lid still sealed, and skip the microwave's automatic reheat setting.\u003c\/strong\u003e Then stir it right through.\u003c\/p\u003e","brand":"Marumiya","offers":[{"title":"Default Title","offer_id":48261032739042,"sku":"SH-RCE-0003","price":7.69,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/marumiya-bibimbap-rice-bowl-pack.webp?v=1787650597"},{"product_id":"marumiya-milano-doria-rice-gratin","title":"Marumiya Milano Doria Japanese Rice Gratin — 246g","description":"\u003cp\u003eA doria is a Japanese rice gratin, and this is one in a box with the rice already in it, about two minutes in the microwave, no oven, nothing added. A cheesy white sauce and a tomato meat sauce of onion, pork and soy mince go over Japanese short-grain rice, 246 g in the box, 160 g of it rice: an everyday supermarket bowl, and one of only two Western dishes in Marumiya's otherwise Japanese and Chinese range of eighteen. If you like a cheesy pasta bake, this is that idea with rice underneath instead of pasta.\u003c\/p\u003e\n\n\u003cp\u003e丸美屋 ミラノ風ドリア. Marumiya mirano-fū doria. The box says \"Milano-style\", and that is worth a moment: doria is Japanese, not Italian. It was invented at a Yokohama hotel around 1930 by a Swiss chef improvising for a guest who was unwell, and it has been a standard of Japanese home and restaurant cooking ever since.\u003c\/p\u003e\n\n\u003cp\u003eThe \"Milano\" is a Japanese flourish as well. It comes from the version on the menu at Saizeriya, the Italian-style family restaurant chain that invented it, and no such dish exists in Milan or anywhere else in Italy. If you have eaten that one in Japan, expect the same idea rather than the same plate: theirs is on yellow turmeric rice; this is plain white rice, heated in a microwave.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eTomato, cheese and mince, nothing on the ingredient list would look strange in an Australian kitchen. The white sauce is built on milk with a flour roux and cheese through it; the meat sauce is tomato-forward, with Worcestershire sauce and garlic behind it.\u003c\/li\u003e\n\u003cli\u003eThe rice comes with it. Inside the box is a sealed tray of Japanese short-grain rice and two separate sauce pouches: a white one and a meat one. You are not buying a sauce to pour over rice you cooked yourself.\u003c\/li\u003e\n\u003cli\u003eThe mince is deliberately part meat, part soy. On the meat sauce's list onion comes first, then pork, then textured soy protein: ahead of the tomato. Expect a savoury tomato sauce carrying mince through it rather than a heavy, meaty one.\u003c\/li\u003e\n\u003cli\u003eThere is no browned, crisp cheese top. A microwave does not brown anything, and the maker specifically forbids putting this pack in an oven or a toaster oven. If the doria in your head is golden and bubbling under a grill, this is not that.\u003c\/li\u003e\n\u003cli\u003eIt is a modest bowl: 246 g, 160 g of it rice. Right for a desk lunch or a smaller dinner, and a big appetite will want something alongside it. What is in the tray is one honest single serve.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains milk, wheat, soy and apple. Australia's allergen chart has no apple category, so apple cannot appear in the pack's allergen box here — check the ingredients, not the chart; ours is the fuller list.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens, one more\u003c\/strong\u003e: the pack also declares beef, chicken and pork, which Japan asks for and Australia does not treat as allergens. That is seven things to check, more than most things we sell.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eTwo more things before you buy. It lives in the cupboard, not the fridge: the sauce pouches are sealed and sterilised under heat and pressure, which is what makes a retort pouch keep, and nothing needs chilling until you open it. And despite the white sauce and the cheese, this is not a vegetarian dish: there is pork in the meat sauce, and chicken and beef extracts in the white one.\u003c\/p\u003e\n\n\u003cp\u003eHeating it: peel the lid right off the rice tray, pour the white sauce over the rice first and the meat sauce over that, and level it out. Rest the lid back on loosely. It will not re-seal, and it is not meant to. About two minutes at 600W, or two and a half at 500W. If the rice is still firm underneath, give it a little longer. \u003cstrong\u003eNever use an oven or a toaster oven, never heat it with the lid still sealed, and skip the microwave's automatic reheat setting: the maker warns that it overheats this one.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Marumiya","offers":[{"title":"Default Title","offer_id":48261050564834,"sku":"SH-RCE-0009","price":7.69,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/marumiya-milano-doria-pack.webp?v=1787651485"},{"product_id":"marumiya-chuka-don-rice-bowl","title":"Marumiya Chuka Don Pork \u0026 Vegetable Rice Bowl — 305g","description":"\u003cp\u003eA whole chuka don in one box, and the rice is already in it. Six things: bamboo shoot, carrot, Chinese cabbage, baby corn, wood ear mushroom and pork, under a thick, gently savoury sauce with sesame oil and ginger running through it, over Japanese short-grain rice. Two or three minutes in the microwave, depending on how powerful yours is, and it's dinner. It's a supermarket bowl in Japan rather than a restaurant one, and it's honest about that.\u003c\/p\u003e\n\n\u003cp\u003e丸美屋 五目中華丼 ごはん付き. Marumiya gomoku chuka don. Two things the name won't tell you. \u003cstrong\u003eChuka don means \"Chinese-style rice bowl\", but the dish is Japanese\u003c\/strong\u003e. It was first made in Tokyo, and the \"Chinese\" in the name describes the style rather than where it comes from. And \u003cem\u003egomoku\u003c\/em\u003e isn't five of anything in particular; it just means \"a mix of things\", which is why the pack happily lists six. Look that one up in English and you'll get a board game.\u003c\/p\u003e\n\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eThe rice comes with it. Inside the box is a tray of Japanese short-grain rice and a separate pouch of topping: you are not buying a sauce to pour over rice you cooked yourself. Worth saying plainly, because on an English-language shelf the sauce sachets and the complete bowls both get called \"bowl\".\u003c\/li\u003e\n\u003cli\u003eSavoury rather than sweet, and not hot at all. There's no chilli in it. Soy, garlic and ginger, with sesame oil coming through at the end and clam, scallop and chicken stocks underneath for depth.\u003c\/li\u003e\n\u003cli\u003eWood ear mushroom is the one ingredient most people here won't have met. It's the same thing Asian grocers sell as black fungus or cloud ear. It's in there for texture rather than flavour, crunchy, and a little slippery, so don't expect it to taste of much.\u003c\/li\u003e\n\u003cli\u003eIt's a modest bowl: 305 g, 160 g of that rice. Right for a smaller dinner or a desk lunch. If you have a big appetite, put something beside it: a cup of noodles is the usual answer.\u003c\/li\u003e\n\u003cli\u003eIt lives in the cupboard, not the fridge, pork and all. That's what makes it the thing you fall back on when there's nothing else in the house.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat (gluten), soy, sesame, \u003cstrong\u003emollusc\u003c\/strong\u003e and apple, plus chicken and pork, which Japan declares and Australia does not.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens, the two chart gaps\u003c\/strong\u003e: Japan's chart has no mollusc category, so the clam and scallop sit in the ingredient list, not the allergen box. Australia's chart has no apple category either, so apple cannot appear in an allergen box here. Check the ingredients; ours is the fuller list.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThere is no vegetarian way to eat this one\u003c\/strong\u003e: the mollusc is clam and scallop stock in the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eHeating it: peel the lid right off the rice tray, tip the pouch over the rice and level it out, then rest the lid back on loosely, and lay it upside down, or the topping sticks to it. \u003cstrong\u003eDon't heat it with the lid still sealed down: the container can burst.\u003c\/strong\u003e The pack gives a time for every wattage, three minutes at 500W, two and a half at 600W, a minute and a half at 1000W, one minute at 1500W, so use the line that matches your microwave rather than the first one printed. \u003cstrong\u003eDon't use the auto-reheat setting, which overheats this one, and never put it in a toaster oven or a conventional oven.\u003c\/strong\u003e There's a hot-water method too, if you're camping: the rice tray goes in with its lid still on for about fifteen minutes, and the topping pouch, unopened, for five.\u003c\/p\u003e","brand":"Marumiya","offers":[{"title":"Default Title","offer_id":48261062951138,"sku":"SH-RCE-0007","price":7.69,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/marumiya-chuka-don-rice-bowl-pack.webp?v=1787652175"},{"product_id":"marumiya-charcoal-chicken-rice-bowl","title":"Marumiya Charcoal-Style Chicken Rice Bowl — 249g","description":"\u003cp\u003eChicken, bamboo shoot and spring onion sit in a sweet-salty soy sauce over Japanese short-grain rice. If teriyaki chicken from the supermarket is your reference point you are in the right family: sweet soy, savoury with it, and \u003cstrong\u003eno chilli at all\u003c\/strong\u003e. The rice is already in the box, so it is about a minute and a half in most Australian microwaves, with nothing to add and nothing to wash up. At 249 g it is a light lunch rather than a full dinner.\u003c\/p\u003e\n\n\u003cp\u003eOn the pack it reads 炭火焼き風とり丼: sumibiyaki-fu toridon.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003ePay attention to the sauce rather than the chicken. It is the part that carries the bowl. Reviewers in Japan call it rich rather than delicate, and sweet-salty rather than sweet. This is an everyday Japanese supermarket bowl, not a premium line.\u003c\/li\u003e\n\u003cli\u003eJapanese reviewers find the chicken tender. There is bamboo shoot and spring onion through it, and the most repeated complaint in Japan is that there is not much chicken for the amount of rice: while others simply find the whole box small.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRead \"charcoal-grilled\" as a style, not a method.\u003c\/strong\u003e 風 means \u003cem\u003e-style\u003c\/em\u003e, and Marumiya never claims a grilling step, the charcoal character is built into the sauce. If you are picturing a charcoal-chicken shop you will not find it: Japanese reviewers who went looking for smoke said it tasted like tinned yakitori, the supermarket tin of grilled chicken in sweet soy, rather than anything off a grill.\u003c\/li\u003e\n\u003cli\u003eIt is one modest serve, 249 g, and 160 g of that is the rice. A hungry adult in Japan eats two of them. Treat one as a light lunch, and plan on something alongside it if you are properly hungry.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, soy and chicken. Chicken is on there because Japan asks for it, not because it is an Australian allergen. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe rice is included\u003c\/strong\u003e: this is a whole meal in one box, not a sauce sachet to pour over rice you cook yourself. It keeps in the cupboard rather than the fridge: the rice is aseptically packed and the topping is sealed and heat-sterilised. The pack prints four microwave times: take the 1000 W one, about a minute and a half, since most Australian microwaves are 800 W or more and the 500 W and 600 W lines are the slow ones. \u003cstrong\u003ePeel the film lid right off the rice tray, open the sealed topping pouch and tip it over, then rest the lid loosely back on top\u003c\/strong\u003e: the tray is the only part that goes in the microwave, and sealed shut it can burst while uncovered it spatters. It comes out very hot, so lift it with a tea towel.\u003c\/p\u003e","brand":"Marumiya","offers":[{"title":"Default Title","offer_id":48261072158946,"sku":"SH-RCE-0006","price":7.69,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/marumiya-charcoal-chicken-rice-bowl-pack-front.webp?v=1787652772"},{"product_id":"marumiya-mapo-tofu-rice-bowl","title":"Marumiya Mabo Don — Japanese Mapo Tofu Rice Bowl, 297g","description":"\u003cp\u003eA whole mapo tofu bowl in one box, with the rice already in it: microwave it in its own tray. No pan, no kettle, nothing to keep cold. This is the Japanese version rather than the Sichuan one, so it lands gentler: chilli-bean heat, a lot of ginger, and none of the numbing peppercorn. Everyday Japanese supermarket food, and a light-to-normal lunch rather than a big dinner.\u003c\/p\u003e\n\n\u003cp\u003e麻婆丼, mabo don.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat it tastes like\u003c\/strong\u003e: savoury with a sweet edge, chilli-bean paste doing the heat and a clear run of ginger through it. Milder, sweeter and rounder than the Sichuan version of the same dish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow hot it actually is\u003c\/strong\u003e: it is chilli-bean warmth, not the tingling, mouth-numbing kind; there is no Sichuan peppercorn in it. How hot that lands is genuinely personal: plenty of people who avoid chilli are fine with it, and plenty find that \"medium\" undersells it. Treat it as a warm dish rather than a hot one, and keep something cold to hand the first time. Where a Japanese review mentions choosing the medium-hot, that is this one. Marumiya makes no mild version, and medium is the only heat this bowl comes in.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: if you are expecting the tofu to have gone crumbly, it hasn't: the cubes hold their shape. Wood ear mushroom keeps its bite against them, and the sauce is glossy and spoon-thick.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat is actually in it\u003c\/strong\u003e: tofu, chicken mince and wood ear mushroom on Japanese short-grain rice. Chicken, not the pork most mapo recipes call for.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe honest bit\u003c\/strong\u003e: it is one modest serve. Plenty for a light lunch; if you want it to be dinner, plan on something alongside it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, sesame, soy and apple. Australia's allergen chart has no apple category, so apple cannot appear in the pack's allergen box here — check the ingredients, not the chart; ours is the fuller list. The pack also declares chicken and pork. Japan asks for those, Australia does not treat them as allergens.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePork is worth a second look if you avoid it\u003c\/strong\u003e: it is on the pack's contains-list rather than a may-contain warning, yet appears under none of the ingredient names: it arrives through a hydrolysed protein or an extract, and the visible meat is chicken.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eA few things worth knowing before you buy. The rice is in the box. This is a complete meal, not a sauce to pour over rice you cook yourself, which is what \"instant mapo\" almost always means in English. The pack is timed in Japanese wattages, so check your microwave's wattage on the plate inside its door and use the matching time: \u003cstrong\u003e500 W about 3 minutes · 600 W about 2 minutes 30 · 1000 W about 1 minute 30 · 1500 W about 1 minute.\u003c\/strong\u003e The three minutes printed largest on the pack is the 500 W figure, not a default. \u003cstrong\u003eDo not put it in an oven or a toaster oven, and do not use your microwave's automatic reheat setting: the maker warns that it overheats the pack.\u003c\/strong\u003e Wood ear mushroom is the same thing sold here as black fungus or cloud ear.\u003c\/p\u003e","brand":"Marumiya","offers":[{"title":"Default Title","offer_id":48261115347170,"sku":"SH-RCE-0005","price":7.69,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/marumiya-mabo-don-rice-bowl-pack.webp?v=1787875908"},{"product_id":"marumiya-tenshinhan-rice-bowl","title":"Marumiya Tenshinhan Crab Omelette Rice Bowl — 305g","description":"\u003cp\u003eThis is a soft-set egg omelette over Japanese short-grain rice under a thick, glossy sauce, with the rice already in the box. There is no vinegar, ketchup or tomato in the topping, it is soy, sesame oil and a stock of chicken, pork and bonito, a dried fish: thickened until it clings to every grain. If you want a hot Chinese-style meal out of the cupboard in about three minutes, this is it.\u003c\/p\u003e\n\n\u003cp\u003e丸美屋 天津飯. Marumiya tenshinhan. Search that word and four of the first ten results are a Dragon Ball character; the dish is the older one. The name means \"Tianjin rice\", after the Chinese port city, though the dish itself was invented in Japan. It is the sort of thing you eat at a lunch counter there rather than make at home. If you know egg foo young you are close: the names share a root, and this is that idea served over rice.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eNot the sweet-and-sour one. This is the thing to know before you open it: tenshinhan is made two ways in Japan, and the version Australians tend to picture, the red, tangy, sweet-vinegar sauce, is the other one. Read this pack's ingredients and there is no vinegar, no ketchup and no tomato in the topping at all: it is built on soy, sesame oil and a savoury stock instead.\u003c\/li\u003e\n\u003cli\u003eYou taste the egg first, and it stays soft. Marumiya's own word for it is \u003cem\u003efunwari\u003c\/em\u003e: light and airy, and it comes out of the microwave silky rather than rubbery, which is the thing that usually goes wrong with an egg dish you reheat.\u003c\/li\u003e\n\u003cli\u003eThe rice comes with it. Inside the box is a sealed tray of Japanese short-grain rice and a separate pouch of topping: you are not buying a sauce to pour over rice you cooked yourself.\u003c\/li\u003e\n\u003cli\u003eThe crab is crab stick, and crab is still an allergen here. The pink threads through the egg are \u003cem\u003ekanikama\u003c\/em\u003e: a crab-flavoured fish cake, not crab meat. But it is made with crab, and the pack declares crab, so it is not safe for a crab allergy.\u003c\/li\u003e\n\u003cli\u003eIt is a modest bowl: a 305 g pack, 160 g of it rice. Right for a desk lunch or a lighter dinner, and a big appetite will want something alongside.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains egg, wheat, crab, sesame and soy. The pack also declares chicken and pork, which Japan asks for and Australia does not treat as allergens. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eHeating it, and one step worth getting right: peel the lid right off the rice tray, tip the pouch of topping over the rice and level it out, then rest the lid back on loosely. It will not re-seal, and it is not meant to. \u003cstrong\u003eThe pouch itself never goes in the microwave.\u003c\/strong\u003e The pack's own guide is about three minutes at 500W, or two and a half at 600W: it also lists roughly a minute and a half at 1000W. If your microwave is more powerful than the pack assumes, use the shorter time and check the middle before you stir. \u003cstrong\u003eNever use an oven or a toaster oven, never heat it with the lid still sealed, and skip the microwave's automatic reheat setting\u003c\/strong\u003e: the maker warns it overheats the tray. There is a stovetop route too, and its rule is the opposite: the rice tray goes into boiling water with its lid still on for about fifteen minutes, and the topping pouch goes in unopened for five.\u003c\/p\u003e\n\n\u003cp\u003eIt lives in the cupboard, not the fridge, nothing here needs refrigerating until you open it. The whole carton folds flat when you are done.\u003c\/p\u003e","brand":"Marumiya","offers":[{"title":"Default Title","offer_id":48261147328738,"sku":"SH-RCE-0008","price":7.69,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/marumiya-tenshinhan-rice-bowl-pack.webp?v=1787876134"},{"product_id":"myojo-ippeichan-salt-yakisoba","title":"Myojo Ippeichan Salt Yakisoba, Garlic Mayo — 130g","description":"\u003cp\u003eJapanese cup yakisoba, fried noodles you drain and toss through a sauce, not a soup, in the salt version rather than the dark brown sauce the other big cup yakisoba come in. Expect sesame oil and garlic before you taste any salt, and expect it rich: this is the opposite of a light noodle, whatever \"salt\" suggests. There is a garlic mayonnaise sachet, and how much of it goes on is your call.\u003c\/p\u003e\n\n\u003cp\u003eJapan treats three cup yakisoba as the choice, and this is the third of them: behind Nissin's U.F.O. and Peyoung in two national polls of Japanese shoppers, last December and this July, which rank the brand rather than this particular flavour. It is the only one of the three built on salt and mayonnaise instead of brown sauce.\u003c\/p\u003e\n\n\u003cp\u003e明星 一平ちゃん夜店の焼そば やみつき塩だれ味. Ippei-chan Yomise no Yakisoba, Yamitsuki Shiodare. Roughly \"ip-pay-chan\"; \u003cem\u003eyamitsuki\u003c\/em\u003e means moreish and \u003cem\u003eshiodare\u003c\/em\u003e is the salt sauce it is named for. Worth matching against the cup, because this brand's default flavour is a different one.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: sesame oil and garlic lead, pork stock sits behind them, and black pepper and chilli come in the dry sprinkle. Everyday supermarket food in Japan, not a premium line.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: thin noodles with a definite chew, and thin enough that the sauce and the mayonnaise coat the strands.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe onion is in the noodle, not the garnish\u003c\/strong\u003e: onion powder is worked into the dough, so the flavour is in the strand rather than sprinkled over it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe mayonnaise is yours to judge\u003c\/strong\u003e: a separate sachet you draw over the top at the end. Some people use the lot, some half, and it is still good with none at all.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe honest caveat\u003c\/strong\u003e: it is rich, it is oily and it is salty; treat one cup as a meal rather than a light lunch. And there is real garlic in it, which is worth knowing before company.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, egg, milk, soy and sesame, plus pork and chicken, which Japan declares and Australia does not. The same lines run prawn, crab and walnut, and the sprinkle's seaweed is harvested by a method that catches prawn and crab. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eA few things worth knowing before the kettle goes on. You pour the water out: there is a drain spout under the lid, and that is the step separating cup yakisoba from cup ramen; nothing else goes in until the water is out. Use the fill line and the time printed on the lid rather than a guess, and drain a little early if you like your noodles firmer. The sachets are easy to mix up: one is the liquid salt sauce, one is the garlic mayonnaise, and the small dry one is black pepper, aosa seaweed and chilli, a separate sachet like the mayonnaise, so the pepper and chilli go on to taste rather than being mixed in for you. It is a standard single serve at 130 g, not one of the big cups. And if you have had Ippei-chan before, it was most likely the brown-sauce one with mustard mayonnaise; this is the salt one, with garlic mayonnaise instead.\u003c\/p\u003e","brand":"Myojo","offers":[{"title":"Default Title","offer_id":48261150802146,"sku":"SH-NDL-0012","price":5.49,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/myojo-ippeichan-shio-yakisoba-pack.webp?v=1787876574"},{"product_id":"myojo-ippeichan-yakisoba","title":"Myojo Ippei-chan Instant Yakisoba — Mustard Mayo, 135g","description":"\u003cp\u003eIppei-chan is instant yakisoba. Japanese fried noodles you drain, rather than a soup you drink. The sauce is thick and sweet-savoury, in the Worcestershire family, and the last of the three sachets is mustard mayonnaise, which goes on top of it: the part nobody expects, and the reason people pick this one. It is an ordinary supermarket cup in Japan, not a specialty item, and one of the three brands Japanese eaters compare against each other.\u003c\/p\u003e\n\n\u003cp\u003eMyojo's Ippei-chan range runs from this 135 g cup up through a large and an extra-large that comes with two mayonnaise sachets, and sideways into other flavours: a salt one, a cod-roe one, and one built on okonomiyaki sauce, the brown sauce Japan puts on its savoury pancakes. This is the original: the one the range is named after.\u003c\/p\u003e\n\n\u003cp\u003e明星 一平ちゃん夜店の焼そば, \u003cem\u003eippei-chan yomise no yakisoba\u003c\/em\u003e. Worth matching against the pack if you are checking what arrived: 一平ちゃん is the brand, 夜店の焼そば is this product.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eFlash-fried wheat noodles that hold their bite, staying firm rather than going soft. Under them a thick liquid sauce rather than a powder, so it mixes through easily.\u003c\/li\u003e\n\u003cli\u003eThe mustard mayonnaise comes in a squeeze sachet, so you control it. Put half on, stir, taste, then decide: some people get a sharp hit up the nose from it and some barely notice, and you cannot take it back out.\u003c\/li\u003e\n\u003cli\u003eThe cabbage is already in the cup. Three sachets come loose under the lid: the liquid sauce, a furikake, a dry topping, of green seaweed (sea lettuce) and pickled red ginger with savoury flakes through it, and the mustard mayonnaise. On the ingredient list all three are grouped together under \"sauce\", which is why mustard mayonnaise turns up inside it.\u003c\/li\u003e\n\u003cli\u003eIt is a rich cup and it is meant to be: heavy on both salt and calories. If you find heavy sauces cloying, this is not the yakisoba to start with.\u003c\/li\u003e\n\u003cli\u003eIt is not vegetarian, the sauce contains pork extract.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, egg, milk, soy, sesame, orange and apple. Australia's allergen chart has no orange or apple category, so neither can appear in the pack's allergen box here — check the ingredients, not the chart; ours is the fuller list.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens, two more\u003c\/strong\u003e: there is pork in it as well, as an extract in the sauce, declared in Japan, not an Australian allergen. Made on equipment that also handles prawn, crab and walnut.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThree things people get wrong the first time. \u003cstrong\u003eThis is not a soup\u003c\/strong\u003e, at three minutes you pour the water out, and the lid is the strainer: peel the marked corner, hold the lid down, and tip. \u003cstrong\u003eDrain it over the sink, not over your lap\u003c\/strong\u003e: the cup is full of boiling water. And the sachets go on \u003cstrong\u003eafter\u003c\/strong\u003e the draining, never before: liquid sauce first, then the furikake, then the mustard mayonnaise last, stirring as you go.\u003c\/p\u003e\n\n\u003cp\u003eTwo more worth knowing. Despite the \u003cem\u003esoba\u003c\/em\u003e in the name, yakisoba is a wheat noodle: there is no buckwheat in it, and it is not gluten-free. And a chilled \"Ippei-chan\" stir-fry pack sold in America is a different product, cooked in a pan with oil: if you land on those instructions, they are not for this. The only method Myojo publishes for this cup is boiling water poured in, waited on, and drained.\u003c\/p\u003e","brand":"Myojo","offers":[{"title":"Default Title","offer_id":48261210308834,"sku":"SH-NDL-0011","price":5.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/myojo-ippeichan-yakisoba-cup-front.webp?v=1787877237"},{"product_id":"myojo-ippei-chan-soy-butter-mentaiko-yakisoba","title":"Myojo Ippei-chan Yakisoba Soy Butter Mentaiko — 127g","description":"\u003cp\u003eA tray of Japanese stir-fried noodles you make with a kettle, and the one people in Japan mean when they say \"the yakisoba with the mayonnaise\". The sauce is soy and butter rather than the tangy brown sauce most cup yakisoba use, and you finish it with a squeeze of spicy cod-roe mayo. This is the everyday supermarket tray, Myojo's Ippei-chan line runs larger sizes above it, in other flavours, and it is far milder than \"spicy cod roe\" makes it sound.\u003c\/p\u003e\n\n\u003cp\u003e明星 一平ちゃん夜店の焼そば 醤油バター明太子味. Myojo Ippei-chan Yomise no Yakisoba, Shoyu Butter Mentaiko.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eSavoury and rich rather than sweet and tangy: a pork-and-seafood soy sauce carrying a butter aroma. It is a butter flavouring rather than butter, which is why you won't find butter in the ingredient list either.\u003c\/li\u003e\n\u003cli\u003eThin, wavy noodles with onion worked into the dough. A crisp, clean bite rather than a chewy one, and the sauce clings to them.\u003c\/li\u003e\n\u003cli\u003eThe mentaiko doesn't come from the sauce. Three sachets go on after you drain: a soy-butter sauce, a cod-roe topping of granules, nori and chilli (the furikake), and the mayo, which goes on last, and it is the topping that carries most of the mentaiko flavour.\u003c\/li\u003e\n\u003cli\u003eSet your expectations on the soy-butter rather than the roe. The mentaiko is fainter than the name suggests: you taste it as a lift on top rather than the main event.\u003c\/li\u003e\n\u003cli\u003eLift the lid and you get a big hit of butter and soy. It smells stronger than it tastes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, egg, milk, soy, fish and squid, plus pork lard and extract, which Japan declares and Australia does not. Japan's chart has no fish category either, so the pollock roe and fish sauce sit in the ingredient list: check it; ours is the fuller list.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens, one more\u003c\/strong\u003e: made on equipment that also handles prawn, crab and walnut. Egg, milk and squid are declared by Myojo but sit inside compound ingredients, so they are not named in its ingredient list.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eIt isn't a spicy product, the chilli in the topping and the chilli-marinated roe in the mayo give it a light kick, no more. And note this is not the mustard-mayo Ippei-chan that English reviews usually describe: that is the original sauce flavour, and this one's mayo is cod roe. Drain it hard through the spout or the sauce comes out watery, and eat it straight after mixing, because it firms up and dries if it sits. The mayo goes on last; some stir it right through, others leave it in a stripe and get it in bursts, and it is worth trying it both ways. Myojo makes more than one mentaiko Ippei-chan, so check the size. This is the 127 g soy-butter one. And if you search the name in English you will land on a completely different American product, a chilled two-serve pack you cook in a frying pan: this is not that. One tray, one serve, a kettle and a sink.\u003c\/p\u003e","brand":"Myojo","offers":[{"title":"Default Title","offer_id":48261216895202,"sku":"SH-NDL-0013","price":5.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/myojo-ippei-chan-yakisoba-soy-butter-mentaiko-tray.webp?v=1787877645"},{"product_id":"peyoung-yakisoba-half-and-half-spicy","title":"Peyoung Yakisoba Half \u0026 Half — Japanese Instant Noodles, Mild + Extra Hot, 235g","description":"\u003cp\u003eYakisoba (yah-kee-soh-bah) is Japan's fried noodle dish: you pour the water off before the sauce goes on, so it arrives glossy and sauced, never sitting in soup. This tray gives you two sauces at once. The mild half is Peyoung's everyday brown sauce. Worcestershire sauce is its first ingredient, so it lands near a brown sauce you already know, sweeter, with apple and tomato behind it and sesame, green seaweed and pickled ginger through the dried garnish. The other half is the same noodles under the brand's chilli sauce. Maruka's own line for it is that this is Peyoung's sauce yakisoba and its extra-hot yakisoba in one tray. If you have wanted to try a Japanese spicy noodle without betting a whole meal on it, this is the one that lets you.\u003c\/p\u003e\n\n\u003cp\u003eOn the pack: ペヤング 超大盛やきそばハーフ\u0026amp;ハーフ激辛.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eTwo sauces in one tray: the sweet-savoury brown sauce Peyoung has built its name on, and the chilli sauce that has sat beside it since 2013.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhere the heat actually sits:\u003c\/strong\u003e this is the entry rung of Peyoung's spicy range, not the extreme one. Maruka sells a standalone extra-hot tray and a \"hell-spicy\" line above it, and both are hotter than this. Japanese buyers split hard on it, and the split is worth repeating rather than resolving: some cannot finish the hot half, and others say it is not hot at all.\u003c\/li\u003e\n\u003cli\u003eThere is no divider in the tray. It is one continuous block of noodles, and you aim each sauce at half of it. The two sauces meet in the middle, and you mix them to find your own level of heat. It works in both directions, though: mixing lifts the mild half as much as it calms the hot one.\u003c\/li\u003e\n\u003cli\u003eIt is a big tray. 235 g is a full dinner rather than a snack, and plenty of Japanese buyers split it between two people.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, soy and sesame. The Japanese pack also declares beef, chicken, pork and apple, which Australia does not require on an allergen line but which matter if you avoid them. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eA few things worth knowing before you cook it. \u003cstrong\u003eThe water is drained, not eaten\u003c\/strong\u003e, three minutes, then peel the corner spout and tip it out; the sauce goes on afterwards, and pouring it in early is the one mistake people make. The whole tray is one serving, not two, even though it is dressed two ways. Sesame is on the allergen list even though you will not see any: it rides in the spice and oil components. The pack is the Japanese-market one, so the method is set out in full above, in English. \u003cstrong\u003eNever microwave the tray\u003c\/strong\u003e, and take care tipping the water out. It is boiling, and a full noodle block can plug the spout if you rush it.\u003c\/p\u003e","brand":"Peyoung","offers":[{"title":"Default Title","offer_id":48270553088226,"sku":"SH-NDL-0014","price":7.58,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/peyoung-half-half-gekikara-pack.webp?v=1787985678"},{"product_id":"peyoung-yakisoba-half-and-half-twice-cooked-pork","title":"Peyoung Yakisoba Half \u0026 Half — Twice-Cooked Pork \u0026 Fried Rice Style, 236g","description":"\u003cp\u003eYakisoba (yah-kee-soh-bah) is Japan's fried noodle dish: you pour the water off before the sauce goes on, so it arrives glossy and sauced, never sitting in soup. This tray takes two dishes off a Chinese diner menu and puts one on each half: twice-cooked pork on one side, a spiced fried-rice-style sauce on the other. It is sweet, savoury and miso-heavy rather than hot, and it tastes of a neighbourhood Chinese kitchen rather than of a Japanese one.\u003c\/p\u003e\n\n\u003cp\u003eOn the pack: ペヤング 超大盛やきそばハーフ\u0026amp;ハーフ 炒飯風\u0026amp;回鍋肉風. 回鍋肉 (hoikōrō) is twice-cooked pork, and 炒飯 (chāhan) is fried rice.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe twice-cooked-pork half is the good one\u003c\/strong\u003e, and Japanese reviewers are close to unanimous about it: sweet fermented bean paste and miso, deep rather than sharp, with one editor calling it the more accomplished of the two sides. Two people said outright they would buy that flavour on its own.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe fried-rice half does not taste like fried rice\u003c\/strong\u003e, and we would rather say so. Six Japanese reviewers tried it and none of them reached for \"fried rice\" when describing it: the words they used were closer to a spring-onion-oil stir-fry, or to bibimbap, the Korean rice bowl, in its plain salted form. It is a good spiced noodle. It is not a bowl of chāhan, and one buyer put it best: \u003cem\u003eno rice, and it's fried rice?\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003eThere is no divider in the tray. It is one continuous block of noodles, and you aim each sauce at half of it. Maruka says that gets you three flavours: each half, then a third where they meet. Reviewers are split about evenly on whether the third one is worth it, because the pork side is strong enough to swamp the other. Worth trying once, in the middle of the tray.\u003c\/li\u003e\n\u003cli\u003eThe cabbage keeps a real crunch. It is the one thing no reviewer argued with, and it works with either sauce.\u003c\/li\u003e\n\u003cli\u003eIt is a big tray. 236 g is a full dinner rather than a snack, and more than one Japanese reviewer said it defeated them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, soy and sesame. The Japanese pack also declares chicken and pork, which Australia does not require on an allergen line but which matter if you avoid them. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eA few things worth knowing before you cook it. \u003cstrong\u003eThe water is drained, not eaten\u003c\/strong\u003e, three minutes, then peel the corner spout and tip it out; the sauces go on afterwards, and pouring them in early is the mistake people actually make. The whole tray is one serving, not two, even though it is dressed two ways. \u003cstrong\u003eIt is not a numbing or fiery noodle\u003c\/strong\u003e. Sichuan pepper oil is in the sauce, but no reviewer we found tasted any tingle, and the heat runs to mild at most; sweetness is the more common complaint. Sesame is on the allergen list even though you will not see any: it rides in the spice and oil components. The pack is the Japanese-market one, so the method is set out in full above, in English. \u003cstrong\u003eNever microwave the tray\u003c\/strong\u003e, and take care tipping the water out. It is boiling, and a full noodle block can block the spout if you rush it.\u003c\/p\u003e","brand":"Peyoung","offers":[{"title":"Default Title","offer_id":48270553284834,"sku":"SH-NDL-0016","price":8.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/main_cho-omori_half_cha-han_hoikoro.png?v=1787985913"},{"product_id":"ippudo-akamaru-hakata-tonkotsu-cup-ramen","title":"Ippudo Akamaru Hakata Tonkotsu Cup Ramen — 129g","description":"\u003cp\u003eThe bowl Ippudo serves as Akamaru Modern, built into a three-minute cup: a pork-bone broth with a soy seasoning base, black garlic oil and a spicy miso that go in at the end. It's made by Nissin, supervised by Ippudo, and sold in Japan only inside 7-Eleven and its sister shops, so any of it on a shelf here has come from there. If you've eaten at the Ippudo in Sydney, this is that bowl's recipe rather than that bowl.\u003c\/p\u003e\n\n\u003cp\u003e一風堂 赤丸新味, the name on the lid, if you're matching it to something you saw in Japan.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: Rich and faintly sweet, creamy rather than heavy, with none of the barnyard funk people expect from Hakata pork-bone broth. The noodle is thin, straight and non-fried, so it holds a clean bite instead of going soft.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhere a cup stops being a restaurant\u003c\/strong\u003e: worth knowing before you order, because it's where people are disappointed. \u003cstrong\u003eThe soup is the part that travels.\u003c\/strong\u003e What doesn't quite come with it is the noodle, which is a little drier than the restaurant's, and the chilli miso, which several people find they can barely taste. Judge it as a very good cup, not as a bowl of Ippudo.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIt is not as spicy as it looks\u003c\/strong\u003e: two Australian sellers put \"Spicy\" in the title of this product and that oversells it. The chilli miso is a warm note rather than heat; someone who says outright they can't handle spice took to it without trouble.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTonkotsu means pork bone\u003c\/strong\u003e: the broth is simmered from pork bones, so it isn't vegetarian and it isn't halal. (It's also not \u003cem\u003etonkatsu\u003c\/em\u003e, the crumbed pork cutlet, one letter apart and a common mix-up.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFour sachets, and the order matters\u003c\/strong\u003e: two go in before the water, two after the three minutes. Getting it backwards is the single most common complaint about this cup in Japan, and it's the difference between a thin broth and a thick one.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: Contains egg, milk and wheat. Read the pack's own label before you rely on ours, and if you avoid sesame or soy, read it especially carefully, because the previous version of this cup declared both.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eTwo things to check if you're comparing listings. This is the current pack: \u003cstrong\u003e129 g, with 「とんこつ熟かさね」 across the top of the lid\u003c\/strong\u003e; the older 121 g and 127 g versions are still being sold here, and the lid on those reads 博多とんこつ instead. And if you already know our Ichiran box: that's a five-serving stovetop kit with a clean broth and no toppings at all by design, where this is one cup with chashu, wood-ear mushroom and spring onion in it and a much bolder, layered broth. Different ends of the same Hakata family.\u003c\/p\u003e\n\n\u003cp\u003eIt's one cup: a single serving, and a good one to try before committing to a five-serve box.\u003c\/p\u003e","brand":"Nissin","offers":[{"title":"Default Title","offer_id":48270567801058,"sku":"SH-NDL-0017","price":11.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/ippudo-akamaru-hakata-tonkotsu-cup-lid.webp?v=1787996177"},{"product_id":"nissin-raoh-tonkotsu-shoyu-ramen","title":"Nissin Raoh Tonkotsu Shoyu Ramen Packet — Pork \u0026 Soy Broth, 3 Servings, 279g","description":"\u003cp\u003eThis is a packet of ramen you \u003cstrong\u003ecook in a saucepan\u003c\/strong\u003e, not a cup you pour water into. Three servings, each a dried noodle cake and a sachet of soup, and the broth is soy-led with pork richness through it and a real hit of garlic. Raoh is Nissin's premium bagged line, and this flavour carries the thickest noodle in the range.\u003c\/p\u003e\n\n\u003cp\u003eOn the pack: 日清ラ王 豚骨醤油.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIf you have seen \"Raoh\" in a supermarket, that is a different pack.\u003c\/strong\u003e Woolworths ranges a Raoh-branded five-pack of single-serve noodles; the retailers listing it give its country of origin as Vietnam, and the packaging is printed for another market. This is the Japanese-market pack: made in Japan, three larger servings rather than five small ones. Same brand and the same logo, genuinely different product.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIt is not the tonkotsu you are picturing.\u003c\/strong\u003e If \"tonkotsu\" makes you think of the thick, opaque, milk-white Hakata bowl, this is a different thing: the first ingredient in the soup is soy sauce, and there is no pork-bone extract in it at all. What it has is pork fat and pork extract in a soy broth, with garlic. It tastes like \u003cem\u003eiekei\u003c\/em\u003e: the Yokohama style, soy-based and garlicky, rather than anything from Hakata.\u003c\/li\u003e\n\u003cli\u003eThe noodle is non-fried, so it eats closer to a fresh noodle than a packet one usually does. It is the thickest and straightest of the Raoh bags we stock: firm bite, springy, slippery.\u003c\/li\u003e\n\u003cli\u003eTwo things go into it: a Kagoshima Berkshire-pork extract and an Aomori garlic paste.\u003c\/li\u003e\n\u003cli\u003eThree servings in the bag. \u003cstrong\u003eNothing comes with it\u003c\/strong\u003e, no dried vegetables, no meat, no garnish. Nissin's own instructions suggest chāshū (braised pork belly, or any leftover roast pork), spinach, spring onion and nori seaweed, which is a useful shopping list.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe honest one: it will make your kitchen smell,\u003c\/strong\u003e and it lingers. It is a garlicky pork broth doing what a garlicky pork broth does, worth knowing before you cook it in a flat with the bedroom door open.\u003c\/li\u003e\n\u003cli\u003eOne serving carries \u003cstrong\u003enear a whole day's worth of salt\u003c\/strong\u003e by the World Health Organization's guideline, and most of it is in the broth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, egg, milk, sesame and soy. Egg and milk are declared on the pack but are not in the ingredient list, so our ingredients panel does not show them, on those two, trust the allergen list. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe one thing to get right: do not pour the cooking water away.\u003c\/strong\u003e You boil the noodles in a measured 450 ml, then tip that water into your bowl over the soup sachet and add the noodles last, the water \u003cem\u003eis\u003c\/em\u003e the broth. This is the opposite of the yakisoba trays we also sell, where draining is the whole method. There is no colander and nothing goes down the sink.\u003c\/p\u003e\n\n\u003cp\u003eTwo more things. \u003cstrong\u003eThis flavour cooks for five minutes, not four\u003c\/strong\u003e: a minute longer than the miso and tantanmen bags, because the noodle is thicker. Going by another Raoh's timing will undercook it. And the pack is the Japanese-market one, so the method is set out in full above, in English.\u003c\/p\u003e","brand":"Nissin","offers":[{"title":"Default Title","offer_id":48271324872930,"sku":"SH-NDL-0019","price":8.8,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/nissin-raoh-tonkotsu-shoyu-3-pack-bag.webp?v=1787997094"},{"product_id":"nissin-raoh-miso-ramen","title":"Nissin Raoh Miso Ramen Packet — Japanese Non-Fried Noodles, 3 Servings, 276g","description":"\u003cp\u003eThis is a packet of ramen you \u003cstrong\u003ecook in a saucepan\u003c\/strong\u003e, not a cup you pour water into. Three servings, each a dried noodle cake and a sachet of miso soup, and the broth is a pork-and-miso one lifted with garlic and ginger: sweet, savoury and deep rather than sharp. Raoh is Nissin's premium bagged line.\u003c\/p\u003e\n\n\u003cp\u003eOn the pack: 日清ラ王 味噌.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIf you have seen \"Raoh\" in a supermarket, that is a different pack.\u003c\/strong\u003e Woolworths ranges a Raoh-branded five-pack of single-serve noodles; the retailers listing it give its country of origin as Vietnam, and the packaging is printed for another market. This is the Japanese-market pack: made in Japan, three larger servings rather than five small ones. Same brand and the same logo, genuinely different product.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe noodle is the reason this line exists.\u003c\/strong\u003e It is non-fried, so it eats closer to a fresh noodle than a packet one usually does. It is thick, flat, smooth and dense, and everyone agrees on that much. Where people split is whether it eats like a ramen shop's noodle or a bit too neat and machine-made. You will know within one bowl which camp you're in.\u003c\/li\u003e\n\u003cli\u003eThe soup is a Hokkaido rice-koji miso, koji being the cultured rice that ferments the paste, with a Kagoshima Berkshire-pork extract. It is a pork-based broth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe most common complaint is that the broth is light.\u003c\/strong\u003e Worth knowing that the noodle and the soup tend to divide people separately: very few dislike both, so if one of the two is not for you the other may still be.\u003c\/li\u003e\n\u003cli\u003eThree servings in the bag, cooked one at a time. \u003cstrong\u003eNothing comes with it\u003c\/strong\u003e, no dried vegetables, no meat, no garnish. The bag is sold bare so you top it however you like.\u003c\/li\u003e\n\u003cli\u003eOne serving carries \u003cstrong\u003eclose to a whole day's worth of salt\u003c\/strong\u003e by the World Health Organization's guideline: every flavour in this range is in the same territory, and most of it is in the broth. Worth knowing before you drink the bowl dry.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, egg, milk, sesame and soy. Egg and milk are declared on the pack but are not in the ingredient list, so our ingredients panel does not show them, on those two, trust the allergen list. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe one thing to get right: do not pour the cooking water away.\u003c\/strong\u003e You boil the noodles in a measured 450 ml, then tip that water into your bowl over the soup sachet and add the noodles last, the water \u003cem\u003eis\u003c\/em\u003e the broth. This is the opposite of the yakisoba trays we also sell, where draining is the whole method, so it is an easy habit to bring to the wrong product. There is no colander involved and nothing goes down the sink.\u003c\/p\u003e\n\n\u003cp\u003eA few more things worth knowing. The soup sachet is a liquid, and it goes into the empty bowl first, never into the pan. The 450 ml is a measured amount rather than \"a pot of water\": the ratio is the seasoning. And \u003cstrong\u003ethe pack is the Japanese-market one\u003c\/strong\u003e, so the method is set out in full above, in English.\u003c\/p\u003e","brand":"Nissin","offers":[{"title":"Default Title","offer_id":48271325659362,"sku":"SH-NDL-0018","price":8.8,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/nissin-raoh-miso-3-pack-bag.webp?v=1787997234"},{"product_id":"nissin-raoh-tantanmen-sesame-ramen","title":"Nissin Raoh Tantanmen — Japanese Sesame \u0026 Chilli Ramen Packet, 3 Servings, 264g","description":"\u003cp\u003eThis is a packet of ramen you \u003cstrong\u003ecook in a saucepan\u003c\/strong\u003e, not a cup you pour water into. Tantanmen (tan-tan-men) is the Japanese take on Sichuan dan dan noodles, and it is a \u003cstrong\u003esesame dish before it is a chilli one\u003c\/strong\u003e: ground sesame and sesame paste are the first two things in the soup, and the chilli sits behind them. Rich, nutty, mildly hot.\u003c\/p\u003e\n\n\u003cp\u003eOn the pack: 日清ラ王 担々麺.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIf you have seen \"Raoh\" in a supermarket, that is a different pack.\u003c\/strong\u003e Woolworths ranges a Raoh-branded five-pack of single-serve noodles; the retailers listing it give its country of origin as Vietnam, and the packaging is printed for another market. This is the Japanese-market pack: made in Japan, three larger servings rather than five small ones. Same brand and the same logo, genuinely different product.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSesame is the lead, not chilli.\u003c\/strong\u003e Ground sesame and sesame paste give it a thick, nutty richness that carries the bowl, and it is the sesame that keeps the chilli in check rather than the other way round.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIt is milder than the red packaging suggests, and the Sichuan pepper will not make your mouth tingle.\u003c\/strong\u003e The pepper is in there for its scent rather than for heat, and the chilli is moderate. If you have had a properly numbing \u003cem\u003emala\u003c\/em\u003e noodle, the mouth-buzzing Sichuan kind, this is not that, and Nissin makes a separate product for it. If you want real heat, add your own.\u003c\/li\u003e\n\u003cli\u003eTwo sachets, not one: a powder that dissolves in the broth and a \u003cstrong\u003efinishing paste that goes in last\u003c\/strong\u003e. It gives the bowl more depth than a single sachet would, and it means \u003cstrong\u003eyou can add the paste to taste\u003c\/strong\u003e rather than all at once.\u003c\/li\u003e\n\u003cli\u003eThe noodle is non-fried, steamed and dried rather than flash-fried in oil, and three-layered with durum wheat through the middle. Expect a fine, springy noodle rather than a thick one.\u003c\/li\u003e\n\u003cli\u003eThree servings in the bag, and \u003cstrong\u003enothing else\u003c\/strong\u003e, no dried vegetables, no meat. It is built to have something added to it.\u003c\/li\u003e\n\u003cli\u003eOne serving carries \u003cstrong\u003enear a whole day's worth of salt\u003c\/strong\u003e by the World Health Organization's guideline. Nissin publishes the split, which is genuinely useful: most of it is in the broth, so leaving the soup leaves most of the salt.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, egg, milk, \u003cstrong\u003epeanut\u003c\/strong\u003e, sesame and soy. Peanut is declared on the pack but is not in the ingredient list, so our ingredients panel does not show it: on peanut, trust the allergen list. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe one thing to get right: do not pour the cooking water away.\u003c\/strong\u003e You boil the noodles in a measured 450 ml, then tip that water into your bowl over the powder sachet and add the noodles, then the paste, last of all. The water \u003cem\u003eis\u003c\/em\u003e the broth. This is the opposite of the yakisoba trays we also sell, where draining is the whole method. Nothing goes down the sink.\u003c\/p\u003e\n\n\u003cp\u003eTwo more things. \u003cstrong\u003ePour the water in steadily\u003c\/strong\u003e: the powder can leave lumps if it goes in too fast. And the pack is the Japanese-market one, so the method is set out in full above, in English.\u003c\/p\u003e","brand":"Nissin","offers":[{"title":"Default Title","offer_id":48271325692130,"sku":"SH-NDL-0020","price":8.8,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/nissin-raoh-tantanmen-3-pack-bag.webp?v=1787997360"},{"product_id":"nissin-raoh-yuzu-shio-ramen","title":"Nissin Raoh Yuzu Shio Ramen Packet — Citrus \u0026 Salt Broth, 3 Servings, 258g","description":"\u003cp\u003eA packet of ramen you \u003cstrong\u003ecook in a saucepan\u003c\/strong\u003e, not a cup you pour water into. \u003cstrong\u003eShio (shee-oh) means salt\u003c\/strong\u003e: it tells you the broth is a clear chicken-and-kelp stock, not that the soup tastes salty. What you smell first is \u003cstrong\u003eyuzu (yoo-zoo), a Japanese citrus\u003c\/strong\u003e: closer to a mandarin than a lemon, and not sour. Buy it if you want the lightest bowl in our range; if you want a thick, rich ramen, this is the wrong one.\u003c\/p\u003e\n\n\u003cp\u003eOn the pack: 日清ラ王 柚子しお.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Raoh in Woolworths is a different pack\u003c\/strong\u003e: five single-serve noodles, made in Vietnam and printed for another market. This is the Japanese-market one: made in Japan, three larger servings.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eYou will taste the citrus, and that is what people either love or dislike.\u003c\/strong\u003e If you were expecting plain salt ramen, you might be disappointed, one Japanese buyer was: \u003cem\u003e\"I thought it was shio ramen and there's yuzu in it… disappointing.\"\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnder the citrus is a proper stock\u003c\/strong\u003e: chicken and kombu kelp with bonito (dried smoked tuna). It tastes more like a clear Japanese soup than like most ramen. The yuzu peel comes from Kōchi and the bonito from Yaizu.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight, but not watery.\u003c\/strong\u003e The broth keeps its flavour even after you add vegetables.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe noodle is not fried\u003c\/strong\u003e: medium-thick and straight, with a firm, springy bite. One buyer called it better than the fresh noodles from their supermarket.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThree servings, and nothing else in the bag\u003c\/strong\u003e: no dried vegetables, no meat. An egg or some greens if you want them, but it is good plain, so you need not buy anything to go with it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIt tastes the lightest of the four, but it is not low in salt.\u003c\/strong\u003e One serving has close to a whole day's salt, going by the World Health Organization's guideline.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, egg, milk, \u003cstrong\u003efish (mackerel)\u003c\/strong\u003e and soy. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens, two things worth knowing:\u003c\/strong\u003e the mackerel is the one nobody expects in a citrus broth. And \u003cstrong\u003emilk is declared on the pack but is not in the ingredient list\u003c\/strong\u003e, so our ingredients panel does not show it, on milk, trust the allergen list.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe one thing to get right: do not pour the cooking water away.\u003c\/strong\u003e Boil the noodles, then tip that water into your bowl over the soup seasoning and add the noodles last, the water \u003cem\u003eis\u003c\/em\u003e the broth. The boil time is on the pack and differs between Raoh flavours: look for a numeral followed by 分, the Japanese character for minutes.\u003c\/p\u003e","brand":"Nissin","offers":[{"title":"Default Title","offer_id":48271325724898,"sku":"SH-NDL-0021","price":8.8,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/nissin-raoh-yuzu-shio-3-pack-bag.webp?v=1787997496"},{"product_id":"nissin-cup-noodle-chilli-tomato","title":"Nissin Cup Noodle Chilli Tomato Regular — Japanese Ramen, 76g","description":"\u003cp\u003eA tomato soup with noodles in it: sweet and gently sour, spiced with cumin and oregano over a pork stock. Closer to a thin arrabbiata (the spicy tomato pasta sauce) than to anything else in a noodle cup. Despite the name it is barely hot. Between April and September 2022 this exact 76 g cup was the fifteenth best-selling cup noodle in Japan.\u003c\/p\u003e\n\n\u003cp\u003eカップヌードル チリトマトヌードル, \u003cem\u003echiri tomato\u003c\/em\u003e, the tomato one.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTomato first, chilli second.\u003c\/strong\u003e The soup leads on tomato sweetness and a clean acidity; the chilli is a warmth at the back rather than heat you have to brace for.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCumin and oregano do the real work.\u003c\/strong\u003e They are what make it taste unlike every other cup on the shelf, smoky and slightly Mexican rather than Italian, once you notice them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA firm, slightly flat noodle\u003c\/strong\u003e that the soup clings to, and five dried toppings loose in the cup: cabbage, corn, tomato, green beans, and the mince Japan calls \u003cem\u003enazoniku\u003c\/em\u003e, \"mystery meat\", a joke Nissin leaned into for decades before confirming it is pork and soy protein.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThere is cheese in the soup powder.\u003c\/strong\u003e Both processed and natural cheese, which is why milk is declared, not something you would expect to find in a noodle cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe honest caveat:\u003c\/strong\u003e for something called Chilli Tomato, there is not much chilli in it, enough to notice if you are genuinely heat-shy, nowhere near enough if you came looking for it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, egg, milk, sesame, soy, apple, and mollusc in the form of clam seasoning.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens, the two chart gaps\u003c\/strong\u003e: Japan's chart has no mollusc category, so clam sits in the pack's ingredient list rather than its allergen box. Australia's chart has no apple category either, so apple cannot appear in an allergen box here. Check the ingredients, not the chart; ours is the fuller list.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eIt also contains pork, and chicken hidden inside the seasoning where you would not think to look. This is the Japanese domestic cup. The Nissin cups Coles ranges are a locally supplied range in different flavours, which is most of why they cost less, and Coles ranges no chilli tomato at all. The lid is aluminium, so never microwave it in its own cup; Nissin warns of fire risk.\u003c\/p\u003e","brand":"Nissin","offers":[{"title":"Default Title","offer_id":48289724432610,"sku":"SH-NDL-0022","price":3.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/nissin-cup-noodle-chilli-tomato-regular-cup.webp?v=1788086155"},{"product_id":"nissin-cup-noodle-chilli-tomato-big","title":"Nissin Cup Noodle Chilli Tomato BIG — Japanese Ramen Cup, 109g","description":"\u003cp\u003eA tomato soup with noodles in it: sweet and gently sour, spiced with cumin and oregano over a pork stock. Closer to a thin arrabbiata (the spicy tomato pasta sauce) than to anything else in a noodle cup. Despite the name it is barely hot. This is the big cup, and it is the one Nissin upgraded.\u003c\/p\u003e\n\n\u003cp\u003eカップヌードル チリトマトヌードル ビッグ, \u003cem\u003echiri tomato biggu\u003c\/em\u003e, the tomato one in the big size.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe size that got the upgrade.\u003c\/strong\u003e In August 2025 Nissin overhauled the big cups for the first time in a decade, and chilli tomato gained the most of the four, roughly 37% more toppings in the cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTomato first, chilli second.\u003c\/strong\u003e The soup leads on tomato sweetness and a clean acidity; the chilli is a warmth at the back rather than heat you have to brace for.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCumin and oregano do the real work.\u003c\/strong\u003e They are what make it taste unlike every other cup on the shelf, smoky and slightly Mexican rather than Italian, once you notice them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA slightly thicker, firmer noodle\u003c\/strong\u003e that the soup clings to, and five dried toppings loose in the cup: cabbage, tomato, corn, green beans, and the enlarged mince Japan calls \u003cem\u003enazoniku\u003c\/em\u003e, \"mystery meat\", a joke Nissin leaned into for decades before confirming it is pork and soy protein.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThere is cheese in the soup powder.\u003c\/strong\u003e Both processed and natural cheese, which is why milk is declared, not something you would expect to find in a noodle cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe honest caveat:\u003c\/strong\u003e for something called Chilli Tomato, there is not much chilli in it, enough to notice if you are genuinely heat-shy, nowhere near enough if you came looking for it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat, egg, milk, sesame, soy, apple, and mollusc in the form of clam seasoning.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens, the two chart gaps\u003c\/strong\u003e: Japan's chart has no mollusc category, so clam sits in the pack's ingredient list rather than its allergen box. Australia's chart has no apple category either, so apple cannot appear in an allergen box here. Check the ingredients, not the chart; ours is the fuller list.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eIt also contains pork, and chicken hidden inside the seasoning where you would not think to look. This is the Japanese domestic cup. The Nissin cups Coles ranges are a locally supplied range in different flavours, which is most of why they cost less, and Coles ranges no chilli tomato at all. The lid is aluminium, so never microwave it in its own cup; Nissin warns of fire risk. If you are choosing between the two sizes, this is the bigger one, and it leaves you enough soup to finish it with rice.\u003c\/p\u003e","brand":"Nissin","offers":[{"title":"Default Title","offer_id":48289725317346,"sku":"SH-NDL-0023","price":6.05,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/nissin-cup-noodle-chilli-tomato-big-cup.webp?v=1788090228"},{"product_id":"nissin-cup-noodle-tom-yum-kung","title":"Nissin Cup Noodle Tom Yum Kung BIG — Japanese Ramen Cup, 100g","description":"\u003cp\u003eA sour-hot prawn soup with noodles in it, made creamy with coconut milk rather than left thin and sharp: lemongrass and lime leaf over a tom yum paste that is genuinely made in Thailand. \u003cem\u003eKung\u003c\/em\u003e means prawn, and there are whole ones in the cup. This is Nissin's own recreation of the dish, not a Thai product.\u003c\/p\u003e\n\n\u003cp\u003eカップヌードル パクチー香るトムヤムクン ビッグ, \u003cem\u003epakuchii kaoru tomu yamu kun\u003c\/em\u003e: \u003cem\u003epakuchii\u003c\/em\u003e is coriander, and it sits in the product's own name.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eYou set the heat yourself.\u003c\/strong\u003e The tom yum paste comes as its own sachet, stirred in at the end, all of it, half of it, or none.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSour first, hot second.\u003c\/strong\u003e The acidity is the assertive part, pitched above the instant tom yum sold in Thailand itself, and the chilli sits behind it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreamy, not thin.\u003c\/strong\u003e Coconut milk and a dairy component round the soup out. This is the richer style of tom yum, not the clear one.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhole prawns, red chilli, mushroom and coriander\u003c\/strong\u003e loose in the cup, on a slightly wider noodle than the standard Cup Noodle uses.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAbout the coriander:\u003c\/strong\u003e it is in the product's Japanese name, so it looks like the headline, but it is the smallest of the four toppings, and milder than the name promises. It cannot be left out, though, so if coriander is a hard no for you, this is not your cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe honest caveat:\u003c\/strong\u003e people who bounce off this cup bounce off the sourness, not the herb. If sharp, sour soup is not what you want, buy a different one.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains prawn (crustacean), wheat, milk, sesame and soy. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe milk is real, not a coconut substitute: a dairy-based ingredient is named in the soup, so this is not dairy-free. Chicken is declared too, though it appears nowhere by name in the ingredient list. This is the Japanese domestic cup: Coles sells a Nissin tom yam cup as well, but that one is a smaller, China-made seafood version rather than this. Eat it slowly: the sour chilli steam coming off it catches in the throat if you rush. The lid is aluminium, so never microwave it in its own cup; Nissin warns of fire risk.\u003c\/p\u003e","brand":"Nissin","offers":[{"title":"Default Title","offer_id":48289726005474,"sku":"SH-NDL-0024","price":5.48,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/nissin-cup-noodle-tom-yum-kung-big-cup.webp?v=1788097370"},{"product_id":"nissin-donbei-tempura-soba","title":"Nissin Donbei Tempura Soba — Japanese Buckwheat Cup, 143g","description":"\u003cp\u003eNissin's extra-large soba cup: buckwheat noodles in a dark, bonito-heavy broth, with a battered fritter you drop in at the end so it stays crisp. Buy it if you want the big Japanese soba cup rather than another udon; if what you remember is the sweet fried tofu, that is the kitsune udon instead.\u003c\/p\u003e\n\n\u003cp\u003eOn the cup: 日清のどん兵衛 特盛天ぷらそば［東］. Soba is the buckwheat noodle; the 天ぷら is a battered fritter with small prawns in it; and the shichimi, a seven-spice blend built on red chilli, is mixed into the powdered soup rather than coming in its own sachet.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: Dark and savoury rather than delicate. The broth is led by bonito with a soy backbone and a slightly sweet edge.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: A straight, firm soba noodle you can slurp. Left sitting in the broth the fritter softens and turns chewy; kept on top it stays crunchy right to the end.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe crispness is yours to time\u003c\/strong\u003e: On at the end for crunch, in at the start for a soft, soaked batter. Nissin built it for the first; plenty of people in Japan do the second on purpose.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIt is a big cup\u003c\/strong\u003e: 143 g, 102 g of it noodles. Plenty of people say it is more than they can finish in one sitting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNot the Donbei you have seen in the shops here\u003c\/strong\u003e: The cup sold around Sydney as \"Donbei Tempura\" is an 83 g export cup and it is \u003cem\u003eudon\u003c\/em\u003e. This is the 143 g soba one Japan sells.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: Contains crustacean, wheat, gluten, buckwheat, egg, milk, sesame, fish and soy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens, one more\u003c\/strong\u003e: Australia's allergen chart has no buckwheat category, so buckwheat cannot appear in an Australian allergen box — check the ingredients, not the chart; ours is the fuller list. The Japanese pack does declare it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe broth is dashi: a stock of dried bonito, or \u003cem\u003ekatsuo\u003c\/em\u003e, which is smoked skipjack tuna shaved into flakes, with soy behind it. Nissin makes this cup in two versions, one for eastern Japan and one for western; this is the eastern one, the darker and more soy-forward of the two. It stands three minutes, where the kitsune udon cups take five. Pour to the line inside the cup, and put the fritter on after the water, not before, unless you want it soft.\u003c\/p\u003e","brand":"Nissin","offers":[{"title":"Default Title","offer_id":48314929086690,"sku":"SH-NDL-0025","price":7.69,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/nissin-donbei-tokumori-tempura-soba-cup.webp?v=1789333168"}],"url":"https:\/\/shintop.com.au\/collections\/japanese-meals.oembed","provider":"Shintop Trading Australia","version":"1.0","type":"link"}