Japanese instant noodles are second to none.
First of all, you’ll be surprised by the amazing variety. From new flavors from famous restaurants to Japanese regional specialties, new flavors come out one after another to such a degree that even Japanese people sometimes miss out on some of the new flavors.
Toppings like green onion and wakame seaweed are par for the course, and with things like char shiu, shrimp tempura, and large fried tofu, it goes beyond the level of regular instant noodles.
My own personal favorite is the “”Chicken Ramen”” noodles that come in a bag.
Although Chicken Ramen comes in a bag, you don’t need a pot; just pour in hot water and wait. Personally, I like to break the noodles in half and eat one raw while waiting for the other half to cook. It makes for a great snack! The remainder fits nicely into a cup, making it more convenient than having to get a bowl, and since the noodles themselves have a chicken flavor, there’s no need for any seasoning so you don’t have any extra garbage to throw away.
What makes me most excited with Chicken Ramen is when making takoyaki or monjayaki at home, and crushing the Chicken Ramen to be used as a topping. The crunchy texture is fun to eat, and the chicken flavoring makes the meal’s taste more delicious and complex. Part of the great appeal of Chicken Ramen is that it can be eaten as-is as a snack, or re-arranged in a variety of creative ways. It is also easy to enjoy it yourself when you are feeling hungry at your lodgings during travel, so please feel free to give it a try, and let me know if you find any other ways to enjoy Chicken Ramen.