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Nissin Japanese Ramen Kyushu Black

is the second of three in the Japanese Ramen series. It uses an aro­mat­ic black mayu (roas­ted gar­lic and ses­ame oil) and sea­weed with Nissin’s ‘secret recipe’.

The instant noodles are cooked in 550 ml of uncovered boil­ing water for 4 minutes. After remov­ing from the heat, the season­ing powder is stirred through before the season­ing oil is added along with any top­pings of choice (usu­ally soft boiled eggs are easi­est).

The noodles have a tooth­some smooth bite with the dis­tinct­ive aroma of roas­ted gar­lic and ses­ame oil, the lat­ter com­ing through more prom­in­ently than the roas­ted gar­lic in the taste of the broth. Indeed, the broth tasted thin without the rich­ness you’d expect and the fra­grance of the black gar­lic was weak com­pared to the ver­sion at Ramen Bar Goku. The weak­ness of the broth means that the noodles don’t take on very much fla­vour, tast­ing rather bland des­pite their good tex­ture.

This pack­age of Nissin Japanese Ramen Kyushu Black con­tained 116 grams with instant noodles and soup base. It was pro­duced in Singapore and pur­chased in Sydney, Australia in 2017.