My spoiled taste buds have finally found just an average shoyu ramen…BUT it was still pretty good! Tai An hails from Kitakata, a city known for their shoyu base and 太麺 (thick noodles).
The contents include:
- Niboshi-shoyu soup
- Thick noodles
The smell of sardines and shoyu kind of reminded me of something you can get at your local LA ramen-ya (an above-average one of course). I’m sure that would be an insult to the chef, but it wasn’t earth-shaking like the others. The menma was a little too crunchy at first, but they seemed to settle down after being soaked for a few minutes.
The noodles were yes fatter than normal, but they also seemed average like the factory-made stuff that most ramen-ya’s use over here. Oh well, you can’t win ’em all.
For the record, I would still prefer Tai An over any instant ramen they sell in the States!