NISSIN FOOD PRODUCTS CO. (TSE:2897) will likely lift the prices of its ramen noodles and other products again if the government increases the wholesale prices of imported wheat as expected this fall, President Koki Ando said Friday. Nissin Food “will have no choice but to pass on (higher costs) by raising product prices,” Ando told reporters.
The full story is here, but there isn’t much more to it. Stock up now!
NPR’s All Things Considered did a segment this morning written by Andy Raskin on the 50th anniversary of ramen and has some interesting commentary on Momofuku Ando’s funeral and impact on people. Mr. Raskin has a new book coming out soon called, “The Ramen King and I: How the Inventor of Instant Noodles Fixed My Love Life”, sounds interesting to me! The link also has an audio version, but I can’t seem to directly link to it.
Someone sent me this Youtube video featuring some historical references to China in the Olympics and ramen. I guess ramen is now part of Chinese Olympic Pride? I have no idea what they are saying in the ad, but I am sure that the Chinese gymnastics team did not eat much ramen.
I was at Whole Paycheck Foods yesterday and I saw a few different flavors of Tofu ramen. Has anyone ever tried this? Are there actual bits of tofu in the package? I wonder if it ends up tasting like miso soup, which has tofu in it.
It’s called Hollywood Peanut Ramen because it was submitted from Hollywood. Can anyone make a Bollywood version?
Submitted By: Mike Callahan
Submitted From: Hollywood
Dry Roasted Peanuts
Ramen (any flavor)
Cook the noodles as directed on the package, and while cooking, prepare the sauce as follows.
Take a handful of pre-shelled dry roasted peanuts and crush them into pieces that are around the size of a chocolate chip. Next, you add 3-4 tablespoons of Hoisin Sauce. Then mix-in you add 4-5 tablespoons of Soy Sauce. Drain the noodles and apply the crunchy peanut sauce.
You know what improves everything? That’s right, bacon. If you add bacon to a dish, it becomes “fancy”, remember that aspiring cooks, bacon = tasty = fancy.
Submitted By: Caleb Submitted From: London, UK
Ingredients Ingredients are suited to serve one person and are also listed in the order you need to cook them in
1 tbsp olive oil
one clove of garlic
1 – 2 slices of bacon (depending on preference)
chicken slices (approx the size of your palm)
1 packet of whichever noodles you prefer, i use fresh noodles for simplicity (no need to boil them)
If you have noodles that need boiling, I would advise putting them on first. Next, slice the onion and shred the garlic or cut it up (finely). Cut up the bacon into small pieces and add all of the above into a wok (which already has a small amount of olive oil in it) on a low heat. Get the chicken and cut it up, and add it to the wok. Cook until the chicken is completely cooked (a good sign of this is that its completely changed color all over), then add the soy sauce. Allow to cook for a minute extra and then add the mixed vegetables and stir. Then add the cooked noodles, serve and enjoy.
Would you like to be on TV or interviewed via phone by Nippon TV in New York City? They can’t fly me out there, so they’d love to find someone in the area who can be on there show, specifically anyone who has made (and enjoyed) any of the jail recipes. If you’d like to be involved, please use the contact info below!
For the 50 Year Anniversary of Instant Ramen on August 25th, the Japanese TV network NTV is looking to interview folks in the New York tri-state area who have unique ramen stories, recipes, and passionate experience of adapting ramen to life’s circumstances such as life in college, prison, travel etc. We love the recipes posted on the ramen site and hope to meet some posters/bloggers in person for this program that will air only in Japan (we can provide a DVD of the show after, in Japanese of course!)
Please contact: Geri Walker (212)660-6916 firstname.lastname@example.org a.s.a.p. with your stories and interest in being interviewed by phone or camera.