Brand : NISSIN

Allergy Information

Wheat	Buckwheat	Egg
Milk	Shrimp	Crab
Peanut	Walnut	Pork
Chicken	Beef	Squid
Salmon	Mackerel	Salmon Roe
Abalone	Soybeans	Yam
Almond	Cashew Nut	Sesame
Pine Mushroom	Apple	Orange
Banana	Peach	Kiwi fruit
Gelatin

*Shelf life : 6 months from the manufacture
*Please note that the actual product delivered will have a shorter shelf life.

■ Kitsune Udon noodles are served in a deep-tasting broth with the lingering taste of the broth, which is a refined blend of the taste of soy sauce made from whole soybeans, bonito and kelp, and fluffy fried bean curd made using the same process as that used at a tofu shop.

■ Since 1976, “Nissin Donbei” has been a top brand of Japanese-style cup noodles that has been enjoyed by a wide range of customers.

■ Contents: 12 servings (95g each)

■ Contains wheat, dairy ingredients, sesame, mackerel, soybeans, and gelatin. Please refer to the product package for details such as the ingredient list.

Ingredients :

Fried Noodles (Wheat Flour, Vegetable Oil and Fat, Salt, Vegetable Protein, Soybean Dietary Fiber), dried vegetables (Seasoned Fried Noodles, fish cake), Soup (Salt, Seafood Extract, Soy Sauce, Fish Meal, Kelp Extract, Seven Spice Chili Pepper, Green Onion, Sugar, Kelp Powder, Seafood Seasoning Oil, Seasoning Oil), Processed Starch, Seasoning (Amino Acid), Thickener (Arabic gum), Ca Carbonate, Caramel Color, pH Adjustment, Emulsifier, Antioxidant (Vitamin E), Flavor, Spice (gum arabic), phosphate (Na), Ca carbonate, caramel color, pH adjuster, emulsifier, antioxidant (vitamin E), flavor, spice extract, paprika color, gardenia color, vitamin B2, monascus color, vitamin B1, (Some ingredients include milk ingredients, mackerel, sesame, gelatin)

Storage Method :

Store at room temperature away from strong odors and direct sunlight.

Nissin Donbei

Historically, there have been differences in taste preferences for udon and soba between East and West.*1・2 Through marketing research conducted prior to the launch of "Nissin Donbei", we discovered that a flavor boundary existed near Sekigahara in Gifu Prefecture, and Nissin was the first cup noodle company in Japan to launch separate flavors for each region.

The eastern Japan version*3 of Kitsune Udon and Tempura Soba has a dark-colored broth with a "bonito" broth and a red chili pepper flavor, while the western Japan version has a light-colored broth with a "kelp” broth and a Japanese pepper flavor with a “Shichimi" taste.

The East Japan version of Curry Udon features a dry curry sauce with pork broth, bonito, and various spices, while the West Japan version has a rich curry sauce with beef broth and a combination of bonito and kelp broth. “Nissin Donbei" is usually sold only in each region, but this is a great opportunity to compare and contrast the two.

*1 The product is sold in western Japan from Toyama, Ishikawa, Fukui, Shiga, Nara, and Wakayama prefectures westward, and in eastern Japan, excluding Hokkaido, it is sold in eastern Japan. In the Hokkaido region, the product is sold under the “North Donbei” brand.

*2 For regular products, the corporate logo and the nutritional information label on the lid are marked with an "E" for eastern Japan and a "W" for western Japan.

*3 Eastern Japan versions of “Nissin Donbei” only include the powdered soup type.

“Donbei” has different tastes in the East and the West

* East: A richly flavored broth with the taste of soy sauce made from whole soybeans, complemented by the flavor of bonito stock.

* West: A deep flavorful broth in which the taste of soy sauce made from whole soybeans is elegantly blended with kelp and bonito broth to create a lingering taste.

* In both East and West, fluffy fried bean curd made from whole soybeans.

It is also delicious with an egg dropped in!

* East: A rich broth with flavorful bonito broth and the umami of whole soybeans soy sauce.

* West: A rich broth made from a refined blend of kelp and bonito, with the taste of whole soybeans soy sauce lingering in the mouth.

* Both East and West are served with crispy Tempura Soba afterwards.

“Oni Kakiage" (deep-fried onion) is added to the soup to make it even tastier!

* Udon noodles in a broth with the aroma and flavor of bonito and a hearty “Large-sized Kakiage" (deep-fried fish cake) filling.

* The thick “Kakiage” with plenty of onions is a hearty and "devilishly delicious" dish.

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