Made byNissinJapan

Nissin Raoh Yuzu Shio Ramen Packet — Citrus & Salt Broth, 3 Servings, 258g

A packet of ramen you cook in a saucepan, not a cup you pour water into.

Regular price $8.80AUD

$3.41 per 100 g
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Why we say this

Raoh is one of the four brands that between them hold about 81% of Japan's bagged instant-noodle market, and a 2013 national point-of-sale survey put Raoh second in the category. That survey ranked the soy-sauce flavour, not this one, and the bagged range has been renewed since.

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Product information

About

A packet of ramen you cook in a saucepan, not a cup you pour water into. Shio (shee-oh) means salt: it tells you the broth is a clear chicken-and-kelp stock, not that the soup tastes salty. What you smell first is yuzu (yoo-zoo), a Japanese citrus: 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.

On the pack: 日清ラ王 柚子しお.

The Raoh in Woolworths is a different pack: five single-serve noodles, made in Vietnam and printed for another market. This is the Japanese-market one: made in Japan, three larger servings.

What you're getting

  • You will taste the citrus, and that is what people either love or dislike. If you were expecting plain salt ramen, you might be disappointed, one Japanese buyer was: "I thought it was shio ramen and there's yuzu in it… disappointing."
  • Under the citrus is a proper stock: 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.
  • Light, but not watery. The broth keeps its flavour even after you add vegetables.
  • The noodle is not fried: medium-thick and straight, with a firm, springy bite. One buyer called it better than the fresh noodles from their supermarket.
  • Three servings, and nothing else in the bag: 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.
  • It tastes the lightest of the four, but it is not low in salt. One serving has close to a whole day's salt, going by the World Health Organization's guideline.
  • Allergens: contains wheat, egg, milk, fish (mackerel) and soy. Read the pack's own label before you rely on ours.
  • Allergens, two things worth knowing: the mackerel is the one nobody expects in a citrus broth. And milk is declared on the pack but is not in the ingredient list, so our ingredients panel does not show it, on milk, trust the allergen list.

The one thing to get right: do not pour the cooking water away. Boil the noodles, then tip that water into your bowl over the soup seasoning and add the noodles last, the water is 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.

Ingredients

The maker's ingredient list, translated from the Japanese pack. Anything after the break is an additive — the Japanese label lists those separately.

Noodles (wheat flour (milled in Japan), salt, vegetable oil, chicken seasoning, egg powder); soup (vegetable oil, salt, sugars, flavoured oil, seasoned seafood oil, chicken extract, chicken fat, seafood extract, powdered bonito flakes, yuzu peel, kombu extract)

modified starch, kansui (alkaline noodle salts), flavour enhancer (amino acids etc.), calcium phosphate, flavouring, acidity regulator, thickening polysaccharide, carotenoid colour, antioxidant (vitamin E), tea extract, vitamin B2, vitamin B1.

The printed label on the pack is always the authority on ingredients and allergens, not this page — please read it in full before you rely on our summary. If you are unsure about an ingredient, contact us.

Allergens

The maker declares:

Allergens
  • Wheat
  • Egg
  • Milk
  • Fish
  • Soy

The printed label on the pack is always the authority on ingredients and allergens, not this page — please read it in full before you rely on our summary. If you are unsure about an ingredient, contact us.

Details
Maker
Nissin
Made in
Japan
Net contents
One bag: 258 g, three servings, of which 219 g is noodles

Our guide

How to eat it

  • The soup is one liquid sachet, and it goes into your empty bowl: never into the pan, and never boiled. Cook one noodle cake in 430 mL of boiling water. Bite a strand as it cooks and take it off when it is as firm as you like: that beats trusting the clock.
  • When the noodles have loosened, pour the hot water from the pan into the bowl FIRST and stir the soup through it. The noodles go in last. Nothing is drained away: that cooking water is your broth.

Good to know

  • Nothing comes in the bag. Mizuna suits it best, baby spinach or rocket stand in fine, along with a soft-boiled egg or plain shredded chicken. It is also good with nothing on it.
  • If you want more citrus, a dab of yuzu kosho, a salted paste of yuzu peel and green chilli, lifts it, though you will need an Asian grocer for it rather than a supermarket.
  • Store the bag at room temperature, out of direct sun and away from anything strongly scented.

Real quotes from Japanese review sites, translated by us. We show no star rating from those sites.

The maker

Where it comes from

  • Nissin

Raoh started in 1992 as Japan's first shelf-stable "fresh-style" cup ramen: a soft noodle in a pouch rather than a dried block. Nissin discontinued it in August 2010, then relaunched the brand three weeks later on a new non-fried noodle built in three layers. The bagged version followed in 2012.

The whole brand is an answer to one question: whether a packet noodle can eat like a ramen shop's. Every generation of it has been another attempt at the same thing, and the noodle is where the effort goes.

Product facts here are checked against the maker's own page: nissin.com (opens in a new tab)