I thought they were all super charming! …And chill; idk if that’s a thing with chefs in Japan but I appreciate that none of these three had that high-strung/intense energy (or the loud dramatic “celebrity chef” energy) that is stereotypically associated with successful chefs in English-speaking Western countries, unfortunately (…or both of those energies; like Gordon Ramsay is associated with lol. Love the guy tho)
one thing i noticed about professional chefs is they know some chemistry. Knowing which ingredients go together is so important because of chemical reactions of the food. Like how the third chef mentioned alkaline water. I would have never thought to try boiling my noodles in alkaline water. Food is so amazing.
That's why food scientists are a thing and they basically know almost why everything works in terms of food! Ofc any chef would know their specialty but food scientists know the broad scope!
The older gentleman doesn’t know the brands, but clearly knows his noodles. Loved his energy. The other two were very knowledgeable and def knew their brands!!
@@Bat_Boy I similarly stayed with Japanese noodle brands for the longest time because that's what I grew up eating, but the Korean and Southeast Asian (Ibumie, Indomie) are all worth trying! Just make sure you go into it with an open mindset, because their flavor profiles can be quite different, though equally delicious.
I like the Japanese chef calling it ramen, and the Korean calling it ramyun. I first ate ramen in Korea, so I call it ramyun, but my wife pronounces it ramen. The Korean chef saying "It's healthy, I wouldn't recommend it to my worst enemy". was beautiful.
If you want to generalize it then it’s ramen since instant ramen was invented in Japan. I have no problem with calling korean ramen brands as ramyun but to say ramen in general as ramyun just doesn’t make sense.
Can I just say I love how these chefs aren't being automatically dismissive of instant ramen just because it's instant ramen. They actually take the time to talk about how each one is prepared a little differently. Like they bother to speak a bit scientifically about it and then talk about taste and texture and flavor.
Most chefs in my experience love some basic junk and comfort food. Instant ramen is some of the best and easiest sort of comfort food, and it's very easy to jazz up to be a pretty dang decent meal.
🙄You seem like the type that'll praise a grown adult, who ties their shoe laces faster than you. Must be part of that soft "everyone gets a participation trophy" generation.
It's so fun listening to people who know what they are talking about. One of them would say something, and then it would cut to someone else saying the same thing and confirming it.
@@Vonnegut84 Uh... did we watch the same video? She practically got everything pinned down way more than the others did, but it's understandable because she seemed to be a regular consumer when she was still a student.
I love how each chef is basically saying the same stuff but in different vibes 😂 the woman is very conversational, the one guy is really direct and technical, and the older Japanese guy is very pleasant and smiling even when he’s saying it tastes bad 😂😂😂 Oh and the Japanese guy saying the noodles are Japanese or not 😂
I got the feeling when the guy in black would say it's not Japanese, he meant it's a brand not familiar to him. Not that he was being disparaging, as some commentators seem to take it. Like he knew the taste exactly of the brands he grew up with.
@ nah I didn’t take it that way at all. I’ve lived in Japan so I knew ppl who would say that. Not in a negative way tho, just like saying it tastes different than Japanese which tends to be mild compared to a lot of other types of cuisines
"Oh it IS vegan... it tastes vegan..." made me laugh 😂 these chefs really know their stuff and got so many brands correct! Would love to see them featured again!
I am impressed with how many they could name outright and how consistent all of their comments were. Gives a lot of weight to their analysis. Nice video and nice job judges.
The Momofuku one had me dying. The transition between the chef who worked at Momofuku saying it's very savory and umami to the other two chefs saying the flavor is weak made me laugh. Had the same reaction when I tried those noodles.
it's so nice being vindicated. ive said for YEARS that Maruchan was better than Nissin, but allll my friends swore up and down that Top Ramen was better. I could never see what they saw in it, there was always so much less flavor than Maruchan
@@N.Oriiiiamerican mindset? You know this is an asian joke where instant ramen is the most affordable and easily found food in any supermarket when you are in high school or college where you have limited money and have to pay rent
@@N.Oriiiiwhat tf are you even talking about. She literally said herself she ate certain ramen in college. It has nothing to do with America or a mindset 🤡
I love that these professional chefs have obviously had these instant noodles often enough that they can recognize them. They seem to be authentic experts on ramen, even instant.
@@justinjakeashtonI'm Indonesian, and when it comes to Indomie I actually prefer other flavors. The classic mie goreng is fine but either I grew out of it (I'm 28 and I've eaten Indomie since a child), or they changed the ingredients over the years
As someone with celiac I wouldn't either. I don't know how they managed to make a ramen that tastes like nothing. Now, if they had gotten ahold of some Gluten Free Meister that's another story. Granted those are nearly $9 a pack.
@@aprylaCeliac here too! Most of these brands are just trying to capitalize on a trend, they have no idea how to make or cook gluten free flours. I personally just get Korean glass noodles. They don't really taste like anything but they have an amazing, chewy texture that you really can't get out of any other GF noodle. Soaking them is a requirement so definitely not instant! Bialetti has a GF pasta line too.
I had it for the first time last week and at first I didn't think it was that spicy. Well, that's because I was just eating the noodles. When I started drinking spoonfuls of the broth my throat tightened up and my eyes started watering but my nose nicely cleared LOL
I am a very regular instant ramen consumer and this was weirdly validating to watch! I’d love to see this panel do a part 2! Would love to hear the chefs’ thoughts on Neoguri seafood, fly by jing, TJ’s squiggly cut noodles, chapagetti jjajang, JML pickled cabbage and some other flavor variations of brands they’ve covered already: shin gold or green, indomie spicy or bbq, buldak curry
And most of them were once struggling college kids eating ramen as well. Same with other foods. The goal is to supercede fast food and other cheap foods and then move the goalpost.
It's very impressive but I'm fairly confident they know the packages they're tasting beforehand and may even have them laid out in front to help guess/eliminate. Seems clear after watching all the videos in the series given they guess very niche items and never something not part of the tasting.
@@万恶共匪毒害中华no it's not. What are you talking about? You're using your own colloquial language, we are using ours, which in our country is called instant ramen and has been called that since the 90's before you were born..
i honestly LOVE toshiaki-san's reactions to all of the ramen he tries. he stays pretty open minded and even has nice things to say about some of the ramen that aren't always so loved. he's very wholesome!
Can't go wrong with spare Maruchan ramen noodles. Don't even have to use their seasoning pack. A few spices and herbs and such and you can make a decent cheap ramen that won't raise your blood pressure, as much.
I appreciate all of their knowledge and explanation of the ramen process! There is great information to help us as consumers with deciding which instant ramen brands to try.
I'm amazed that they are so accurate with they predictions. I always thought all ramen was basically the same with just different levels of quality, but they explain the nuances so well.
I came here for laughs, but stayed as it was soo intriguing. One of the most interesting taste tests I've seen for long. I don't really even eat ramen.
As a black person... this feels like that video of the black dude who is picking the chicken while blindfolded.😂 On a serious note....I needed to up my noodle/ramen game without having to buy every option myself, so this is awesome.
2 of the three chefs named my two favorites in shin black and Sapporo ichiban. I love both of those. It's especially nice seeing sapporo ichiban rated higher as a lot of people don't care for it
Sapporo is great just because it's so much more affordable than some of the other nicer ramens. Like if I'm getting ready to pay 10 dollars for a package of the Ichiran, I might as well just spend 7-8 dollars more and go get a bowl at a sit-down restaurant.
It's so fun to see them try noodles that are some of my favourites and what they have to say about them. Sapporo Ichiban has a special place in my heart because it was the only brand of ramen by dad would buy when i was a kid, so I associate it with fond childhood memories
Great selection of noodles and even better selection of Chefs. They each had their own charm that made the episode easy to watch, it didn't seem at all like 20 min.
Would love a part two with all three of these chefs!!! Would love to hear what they think of Nongshim Soon Veggie Ramen, Nongshim Kimchi Ramen, Muso Organic Miso Ramen, and Muso Organic Shoyu Ramen! These four are the best instant ramens I’ve ever tried and they’re all vegan.
@@akota7526I think it's the difference between something being vegan by nature and something being vegan by design. The explicitly vegan noodles were all western ones that, by the sound of it, tried to modify meat-based recipes to appeal to vegan tastes/expectations rather than just choosing recipe options that were inherently vegan.
@@Manicpixiedreamgorgon but it was a miso soup? Some people add meat to their miso soup but traditionally its vegan. She should've just said it was a bad miso soup lmao
This video is a masterpiece! Not only did it provide me with valuable insights, but it was also creative and entertaining. I really appreciate the way you made the topic so interesting and relatable. It's rare to find content that's both informative and fun to watch. I'll definitely be sharing this with my friends!
I don't even eat instant ramen and I still loved this video. I hope you guys keep on making this series, I love it and it's just fascinating to hear smart food people talk about everyday junky food in an analytical but not too serious way
such a great video. 3 nice critics, a wide selection of noodles, no time wasted and straight up checking one after the other, valuable and profound commentary by the chefs. well done. 👏👍
If you have an Asian store near you, check out the soup concentrates too. There’s a tonkatsu style concentrate (I think it’s the same brand) that is brilliant. You get about 4 servings and you just add whatever noodles are your favorite
I'm glad the second chef mentioned the high sodium. Lot of the most popular brands i use to eat when I was younger. Had hella amounts of sodium in them. Surprised they didn't taste the nissin chow mein brand too. I remember only using half of the sauce packet, when I eat them.
Maruchan is superior to Nissin Top Ramen…if you are going for budget basic.🤗 If I buy this type, I only buy Maruchan Roasted Chicken. I add things…👍🏻🤗😋
I always prefer to get Sapporo Ichiban because I feel it's still within that budget range, but Maruchan hands down if absolute bottom-price is what you need to go for.
I second the guy who replied to pick Sapporo Ichiban over Maruchan/Nissin. It is a little more expensive, but it's so much better, and honestly the price is still pretty bottom of the barrel
Sapporo is still miles better than both Maruchan and Nissin in that same sorta style. I also put it in the low cost category, though it can cost twice as much as those two...but STILL extremely cheap since those two are ABSURDLY cheap.
Final Verdict: Eunjo Park: Fav: Ichiran $9.67 Alt: Ottogi Jin $2.62 Douglas Kim: Fav: Ichiran Alt: Shin Black $2.29 Toshiaki Kondo: Fav: Sapporo Ichiban $1.38
@mr.swedishfish12 I'm not a chef at all, and am American, but I lived in Japan as a small child and got fed a lot of ramen. Sapporo Ichiban is my favorite, too. I think upbringing definitely affects our fondness for different flavors.
This is my favorite series on TH-cam. Please continue having more reviews of various categories of foods! P.S. I agree with the chef who didn’t like the “funky” taste of bamboo shoots.
@@akota7526 They were chicken flavored, last I checked, that's not vegan. it's also like the Japanese chef said, if you want a vegan broth, you're better off just making a vegan noodle soup rather than trying to make ramen, which usually has meat/fish-based broth, into something it isn't.
Shin Black, Buldak Carbonara are the main ones we get. If we get Maruchan, we are adding carrots, broccoli, mushrooms, and bok choy. For $10/pack, Ichiran BETTER be awesome!
Truly an enjoyable ramen review to watch. I appreciate their professionalism and palate for tasting ramen. Put a few more on my list to try next time shopping. Of course, ramen can be eaten alone or with many different veggies.
I found this extremely helpful. I've only been eating Shin Black for the past year but I want to try Buldak and Ichiban, no one mentioned Buldak in the favorites but I think I will try the carbonara based on their reviews and I'm definitely going to order both of the Ichiran noodles they tried. I expected a better review of Momofuku as they are the most expensive, maybe I will try them some day to see for myself. Thank you! Saving this in my favs
@@xantiom It's still instant ramen that only comes with noodles and broth. I'll spend a little more and do takeout at a ramen restaurant near my house and get fresh ramen with chashu, egg, vegetables, etc.
1st Chef: Calm and charming
2nd Chef: Serious and Insightful
3rd Chef: This not Japan HAHAHAHA
478 likes and no comments yet? I'll fix that - and yes you’re on point 😂
also 3rd chef: but I eat
(vary relatable)
@@seb_the_tree Hah, yeah, I know that feeling "too spicy but I can't stop eating"
I thought they were all super charming!
…And chill; idk if that’s a thing with chefs in Japan but I appreciate that none of these three had that high-strung/intense energy (or the loud dramatic “celebrity chef” energy) that is stereotypically associated with successful chefs in English-speaking Western countries, unfortunately (…or both of those energies; like Gordon Ramsay is associated with lol. Love the guy tho)
I could listen to these three all day. Especially the two dudes. One guy so on point, other guy just laughing having fun.
The first two chefs were methodical with their analysis and the 3rd is just goes by vibe, i love him lol
“Wavy noodle, like dis best, very chewy 😊”… 😂😂😂
@@RaySession17 LMAOOOO
Basically he chose the one he grew up eating😂
Same. I was smiling every time he came on.
Kondosan is awesome and has a great ramen in his NYC restaurant! Rockmeisha
one thing i noticed about professional chefs is they know some chemistry. Knowing which ingredients go together is so important because of chemical reactions of the food. Like how the third chef mentioned alkaline water. I would have never thought to try boiling my noodles in alkaline water. Food is so amazing.
A similar thing happens with soft pretzels, which are boiled in alkaline water.
That's why food scientists are a thing and they basically know almost why everything works in terms of food! Ofc any chef would know their specialty but food scientists know the broad scope!
That's how traditional ramen noodles are made, with an alkaline solution.
Cooking is chemistry and biology!
The Japanese chef roasting the flavour with a big smile was so funny to me
😂😂😂 very entertaining!
lol, I loved his energy
@@favoritepills me too, and for almost all of them he was like, "...and I'd still eat that."
Thats Asian folks for you haha. Calmly degrades and humiliates you with a smile 😊😊😊😊
"Very bad! 😁"
The older gentleman doesn’t know the brands, but clearly knows his noodles. Loved his energy. The other two were very knowledgeable and def knew their brands!!
I'm with him on Sapporo Noodles. I want to try the Korean ones now. (I always avoided them because, to my western eyes, looked too weird).
@@Bat_Boybuldak is really tasty, carbonara is great and I like the other flavours too
The korean ones are the tastiest! @@Bat_Boy
@dshockeybreaks Buldak is delicious, but they’re very spicy. I’ve never tried the carbonara version, just the spicy chicken.
@@Bat_Boy I similarly stayed with Japanese noodle brands for the longest time because that's what I grew up eating, but the Korean and Southeast Asian (Ibumie, Indomie) are all worth trying! Just make sure you go into it with an open mindset, because their flavor profiles can be quite different, though equally delicious.
I like the Japanese chef calling it ramen, and the Korean calling it ramyun. I first ate ramen in Korea, so I call it ramyun, but my wife pronounces it ramen.
The Korean chef saying "It's healthy, I wouldn't recommend it to my worst enemy". was beautiful.
koreans say it w L- LA myun
If you want to generalize it then it’s ramen since instant ramen was invented in Japan. I have no problem with calling korean ramen brands as ramyun but to say ramen in general as ramyun just doesn’t make sense.
The chef in black is giving me cool uncle vibes, the cheekiness whilst knowing his stuff. Bless him.
He made the video. I'd have checked out after a minute without his humor.
@@WebberWebbies yeah, he was the MVP of the video for sure
yea he chill af
He seems so cool, I love this uncle
He’s the best and we love his NYC restaurant Rockmeisha.
Can I just say I love how these chefs aren't being automatically dismissive of instant ramen just because it's instant ramen. They actually take the time to talk about how each one is prepared a little differently. Like they bother to speak a bit scientifically about it and then talk about taste and texture and flavor.
Most chefs in my experience love some basic junk and comfort food. Instant ramen is some of the best and easiest sort of comfort food, and it's very easy to jazz up to be a pretty dang decent meal.
It's probably because all 3 of them grew up with instant ramen.
Bro two of them are Korean. Instant noodles is a given in our diet.
You must not know anything about our culture.
Instant ramen is eaten weekly if not daily
And they made the buldak correct.
2 professional chef's and 1 professional Uncle. love him so much
The “uncle” is a professional chef for many years with his own outstanding NYC spot. :)
lets not disrespect him like that lol
Just want to say, whoever did the editing for this video did an excellent job!
bro is blowing bubbles on it LMAOOOOOOOOOOOO
@@svmos.m our little comedian
@@svmos.mhave you never received a compliment
🙄You seem like the type that'll praise a grown adult, who ties their shoe laces faster than you. Must be part of that soft "everyone gets a participation trophy" generation.
@@ShadowWallaceyt its okay to say you never receive compliments
It's so fun listening to people who know what they are talking about. One of them would say something, and then it would cut to someone else saying the same thing and confirming it.
I love how the first chef knew pretty much every brand, she definitely came up the hard way through culinary school
You mean the second, the first woman doesn't name anything
@@Vonnegut84 What are you even talking about
@@Vonnegut84 Uh... did we watch the same video? She practically got everything pinned down way more than the others did, but it's understandable because she seemed to be a regular consumer when she was still a student.
I love how each chef is basically saying the same stuff but in different vibes 😂 the woman is very conversational, the one guy is really direct and technical, and the older Japanese guy is very pleasant and smiling even when he’s saying it tastes bad 😂😂😂
Oh and the Japanese guy saying the noodles are Japanese or not 😂
I got the feeling when the guy in black would say it's not Japanese, he meant it's a brand not familiar to him. Not that he was being disparaging, as some commentators seem to take it. Like he knew the taste exactly of the brands he grew up with.
@ nah I didn’t take it that way at all. I’ve lived in Japan so I knew ppl who would say that. Not in a negative way tho, just like saying it tastes different than Japanese which tends to be mild compared to a lot of other types of cuisines
"Oh it IS vegan... it tastes vegan..." made me laugh 😂 these chefs really know their stuff and got so many brands correct! Would love to see them featured again!
That cracked me up as well.
It's funny, because the Buldak original spicy is vegan as well.
@@Zaapiel22 you cant tell cuz the spiciness blinds everything else....
ye
@@Zaapiel22 yeah it is, but the difference is that buldak's one of the best ramen brands out there
I am impressed with how many they could name outright and how consistent all of their comments were. Gives a lot of weight to their analysis. Nice video and nice job judges.
For every ramen:
Chefs in white: give detailed analysis
Chef in black: this is not japanese
😂
maybe one day Japanese people will embrace other cultures (please note the sarcasm)
...but I'll eat it.
@@sirris4330 They do, but as individuals, not as a whole. And they can become _really_ obsessively picky when it comes to authenticity...
I'd always wondered why Americans call their instant noodles 'ramen'. His reaction is the same as mine lol
Well, ramen is Japanese
The Momofuku one had me dying. The transition between the chef who worked at Momofuku saying it's very savory and umami to the other two chefs saying the flavor is weak made me laugh. Had the same reaction when I tried those noodles.
To be fair it's not their best flavor but I definitely add to them. 😂
And the one who liked it was a former employee.
@@chocolateaudacity7643 i agree! they def chose the blandest flavor. i love their sweet and spicy one and always have it in my pantry.
yea i had the chili ones and the soy scallion both had almost no flavor i had to add my own sauce.
I also liked the cut with "I like this more than Ichiran./I liked Ichiran better" 😂
it's so nice being vindicated. ive said for YEARS that Maruchan was better than Nissin, but allll my friends swore up and down that Top Ramen was better. I could never see what they saw in it, there was always so much less flavor than Maruchan
Your friends have bad palates. I prefer bland food.
The female chef defo had lots of those instant noodles in her schooling days to recognise them all 😭
i mean.. people like ramen, saying in her schooling days is a bit of a american mindset.
@@N.Oriiiishe literally talked about eating specific instant ramen brands in school because it was cheap
@@N.Oriiiistupid
@@N.Oriiiiamerican mindset? You know this is an asian joke where instant ramen is the most affordable and easily found food in any supermarket when you are in high school or college where you have limited money and have to pay rent
@@N.Oriiiiwhat tf are you even talking about. She literally said herself she ate certain ramen in college. It has nothing to do with America or a mindset 🤡
I love that these professional chefs have obviously had these instant noodles often enough that they can recognize them. They seem to be authentic experts on ramen, even instant.
@@DK_HAXX indomie is mi goreng, not ramen. u are the stupid one. 🤣
@@DK_HAXX They know it well enough to know it sucks and is overhyped. LUL
Mi goreng is yummy tho
@@DK_HAXX not knowing indomie doesn't ruin your credentials. I like indomie but you're being so weird and mean for no reason. You're 41, act like it.
@@justinjakeashtonI'm Indonesian, and when it comes to Indomie I actually prefer other flavors. The classic mie goreng is fine but either I grew out of it (I'm 28 and I've eaten Indomie since a child), or they changed the ingredients over the years
“I wouldn’t try it again” is exactly how I felt about the Trader Joe’s miso ramen. As soon as it came out I knew lol
It’s so bad. I think it’s one of the few things I immediately threw out instead of powering through eating.
I love that ramen! They also sell squiggly noodles which is more creamy (sauce & oil packets, no broth) for I think $5 for a 4-pack. Delicious.
Lotus Foods Red Miso Ramen:
"I wouldn't recommend to my worst enemy"
dang girl!.
I have no idea if this is true, but "Lotus Foods" has big American but Vaguely Oriental Sounding energy.
As someone with celiac I wouldn't either. I don't know how they managed to make a ramen that tastes like nothing. Now, if they had gotten ahold of some Gluten Free Meister that's another story. Granted those are nearly $9 a pack.
Well only their Tom yum and kimchi flavors are decent tasting. The garlic mushroom lotus foods ramen is 🤢
@@aprylaCeliac here too! Most of these brands are just trying to capitalize on a trend, they have no idea how to make or cook gluten free flours.
I personally just get Korean glass noodles. They don't really taste like anything but they have an amazing, chewy texture that you really can't get out of any other GF noodle. Soaking them is a requirement so definitely not instant!
Bialetti has a GF pasta line too.
Best chef panel I have seen in some time. All chefs were incredibly knowledgeable and insightful, but all attempted to not be rude. This was great!
5:08 That Buldak spicy chicken is no joke, it goes down hot and comes out hot.
worse coming out than going down lmao
its not even that bad i eat them all the time and im 13
Just FYI, you just said "That spicy chicken spicy chicken is no joke"
A way to spicy
I had it for the first time last week and at first I didn't think it was that spicy. Well, that's because I was just eating the noodles. When I started drinking spoonfuls of the broth my throat tightened up and my eyes started watering but my nose nicely cleared LOL
"This pretty bad."
Straight up annihilated 😂😂
especially after the first girl tried to keep it polite lol
8:09 I was taking a drink and almost spit it out, 2nd guy is honest and I appreciate it.
Especially after Nissan and Maruchan got "meh it's okay" reviews.
Like, when you're LOSING to $0.40 ramen packets, you're doing something wrong.
Can’t disagree brown rice noodle IS bad! lol…
I died
It's like watching Americans eat fries. "This is McDonald's. This is frozen ore Ida. This is Wendy's. This is Red Robin. This is Arby's. 🤣 🤣
I can tell whats what without even tasting but just by how they look 😂
So you cant tell the difference with ramen you’ve been eating?
you would see a Belgian person spitting all those Belgium knows the fries!
😂😂😂
😂😂😂
I am a very regular instant ramen consumer and this was weirdly validating to watch! I’d love to see this panel do a part 2! Would love to hear the chefs’ thoughts on Neoguri seafood, fly by jing, TJ’s squiggly cut noodles, chapagetti jjajang, JML pickled cabbage and some other flavor variations of brands they’ve covered already: shin gold or green, indomie spicy or bbq, buldak curry
I'd love to see their reaction to these as well!
I'm amazed by how they knew every ramen
Majority of asians can tell the difference in the same way we can differentiate white rice types
And most of them were once struggling college kids eating ramen as well. Same with other foods. The goal is to supercede fast food and other cheap foods and then move the goalpost.
It's very impressive but I'm fairly confident they know the packages they're tasting beforehand and may even have them laid out in front to help guess/eliminate. Seems clear after watching all the videos in the series given they guess very niche items and never something not part of the tasting.
@@万恶共匪毒害中华no it's not. What are you talking about? You're using your own colloquial language, we are using ours, which in our country is called instant ramen and has been called that since the 90's before you were born..
@@万恶共匪毒害中华so what about it isn’t instant then
i honestly LOVE toshiaki-san's reactions to all of the ramen he tries. he stays pretty open minded and even has nice things to say about some of the ramen that aren't always so loved. he's very wholesome!
"Not my favourite, but I still eat!"
He’s super sweet irl too! And his ramen is awesome!
Love how the guy in black is constantly smiling!
*If epicurious doesn't have these three chefs take regular ramen and jazz it up. it'll be a crime against humanity!*
second this!
Oh totally!
The this pretty bad at 8:11 got me dying 😂
Whoever got these three picked the perfect formula of personalities. Fun video.
The third guy is sooooo sympathetic! Wow he seems like he'd be the awesome chill uncle everyone knows but has no direct ties to. Loved that guy
The $3 twelve pack of chicken Maruchan helped me trough my darkest days
Can't go wrong with spare Maruchan ramen noodles. Don't even have to use their seasoning pack. A few spices and herbs and such and you can make a decent cheap ramen that won't raise your blood pressure, as much.
And for Pete sakes don't forget the hot sauce it's a must
@@MmmHuggles macaroni or pasta could be cheaper than instant noodles i think (if u also look at the amount per price)
I'm in my 50's and I still love Maruchan at least once or twice per week.MMM
Growing up this was a staple, mixed with random leftovers or eggs.
I appreciate all of their knowledge and explanation of the ramen process! There is great information to help us as consumers with deciding which instant ramen brands to try.
The way the person opens the packages gets me every time.
…why? Should he have used scissors to delicately open it?
@@Drpepperspray1010 Usually you open it at the back in the middle
@@Drpepperspray1010 Chainsaw, the traditional way
It's like they're taking out all of their pent up anger issues on those packets
HowToBasic vibes
Shin Ramen Black is my favorite and has been for years. It's also been spreading to most grocery stores so it's easy to find now a days.
They sell in walmarts.
I recently had Shin Gold and it unseated my previous winner Shin Black. Shin is really solid all around though.
Too bad we can't get the korean made shin Ramen black. We get the US made one. The korean made taste better.
We get the Korean one in Asian stores in the UK. It’s also cheaper than the price on the vid.
@@elcoreano11unfortunately it’s so expensive though 😭 i can only get it occasionally
Awesome review! I have always wanted to try other ramen brands but seeing them critique the others and give their opinions was awesome!
I'm amazed that they are so accurate with they predictions. I always thought all ramen was basically the same with just different levels of quality, but they explain the nuances so well.
Trader Joes and Whole Foods always do bad in all the episodes. LOL
loll because its white savior washed foods
It's like they give ChatGPT a description of the food and the result is what they sell
They should have tried the trader joes squiggly noodles
I was given a package of Momofuku ramen. I tried one pack and threw out the rest after two bites. I second the Trader Joes. Terrible product.
Whole foods is pretty bad with ethnic foods
These chefs are truly professional! The way they describe the taste of each noodle makes it feel as though I am tasting it myself.
I came here for laughs, but stayed as it was soo intriguing. One of the most interesting taste tests I've seen for long. I don't really even eat ramen.
love these guys they're spot on with their commentary
As a black person... this feels like that video of the black dude who is picking the chicken while blindfolded.😂
On a serious note....I needed to up my noodle/ramen game without having to buy every option myself, so this is awesome.
2 of the three chefs named my two favorites in shin black and Sapporo ichiban. I love both of those. It's especially nice seeing sapporo ichiban rated higher as a lot of people don't care for it
I'm with you on the Sapporo Ichiban, too. It's a great brand and one of my regulars
yeah i had sapporo ichiban chicken recently and i loved the flavor and noodles! thought it was so weird it's always rated so low
Sapporo is great just because it's so much more affordable than some of the other nicer ramens. Like if I'm getting ready to pay 10 dollars for a package of the Ichiran, I might as well just spend 7-8 dollars more and go get a bowl at a sit-down restaurant.
Yeah sapporo ichiban is solid. I think its not as popular because it lacks a spicy flavor
Its because theyre better quality and taste better, Its no contest. Buldak carbonara is too spicy, and too sweet idk how they manage that.
I find it amazing that they were able to name the brand and flavour of most of these. Absolutely amazing!
I thoroughly enjoyed this. Ms Park is amazing in distinguishing the different soups. I grew up eating Ichiban soups but love Mama even more.
Absolutely in love with the Japanese chef. The way he smiles and is so respectful 😊
Tokiashi Kondo won me over instantly with that smile
It's so fun to see them try noodles that are some of my favourites and what they have to say about them. Sapporo Ichiban has a special place in my heart because it was the only brand of ramen by dad would buy when i was a kid, so I associate it with fond childhood memories
🎯👍🏼
Each of the chefs had great personality, i appreciated each of them. Definitely loved the enthusiasm of the japanese chef the most!
Great selection of noodles and even better selection of Chefs. They each had their own charm that made the episode easy to watch, it didn't seem at all like 20 min.
i would have easily watched another 20 of more flavours
Would love a part two with all three of these chefs!!! Would love to hear what they think of Nongshim Soon Veggie Ramen, Nongshim Kimchi Ramen, Muso Organic Miso Ramen, and Muso Organic Shoyu Ramen! These four are the best instant ramens I’ve ever tried and they’re all vegan.
Shin Black is my favorite, and you can get it almost everywhere now.
It’s perfect for a cold winter day
Yes I love it!
I just had it last night with two eggs added. 😉
same, i was super happy to see it was one of the chef’s favourites as well. i felt validated in my choice lol
I love how they put respect on the shin black name :D
Dude these people are impressive more of them pls
This was one of the most fun things I’ve seen on TH-cam in awhile!
"it tastes healthy in a bad way"
"ah yeah it's vegan. it tastes vegan"
Yes, those are indeed words spoken in the video.
😂
Funny cause many Buldak flavors are vegan too and she loved those
@@akota7526I think it's the difference between something being vegan by nature and something being vegan by design.
The explicitly vegan noodles were all western ones that, by the sound of it, tried to modify meat-based recipes to appeal to vegan tastes/expectations rather than just choosing recipe options that were inherently vegan.
@@Manicpixiedreamgorgon but it was a miso soup? Some people add meat to their miso soup but traditionally its vegan. She should've just said it was a bad miso soup lmao
This video is a masterpiece! Not only did it provide me with valuable insights, but it was also creative and entertaining. I really appreciate the way you made the topic so interesting and relatable. It's rare to find content that's both informative and fun to watch. I'll definitely be sharing this with my friends!
I don't even eat instant ramen and I still loved this video. I hope you guys keep on making this series, I love it and it's just fascinating to hear smart food people talk about everyday junky food in an analytical but not too serious way
Mi Goreng and Shin Black is all I need for the rest of my life!
such a great video. 3 nice critics, a wide selection of noodles, no time wasted and straight up checking one after the other, valuable and profound commentary by the chefs. well done. 👏👍
8:11 the “this pretty bad” caught me offguard 😂😂
I always love seeing Eunjo Park, she's so knowledgeable yet humble.
The third chef is the one who I'd trust with my life
And your belly. He’s an amazing chef in NYC!
these chefs are so theoretically smart about food it is so impressiveee
I would love to see these 3 team up for a cooking show. Dream Team of Ramen. I loved how they each were nostalgic about their childhood ramen.
I see it.
I love that everyones favorite was the $10 per pack ramen. Ima stick wit my shin black
Yeah tbh at that price I'll just get restaurant ramen.
At $10 per pack it BETTER be the best!
I had to order some to try it. No way can I afford to get addicted to it, but I gotta know what it tastes like now. lol.
@@Isaac.Eiland-Hall I've ordered it a few times! It really is the best instant ramen you can buy. Def worth trying once
If you have an Asian store near you, check out the soup concentrates too. There’s a tonkatsu style concentrate (I think it’s the same brand) that is brilliant. You get about 4 servings and you just add whatever noodles are your favorite
I'm glad the second chef mentioned the high sodium. Lot of the most popular brands i use to eat when I was younger. Had hella amounts of sodium in them.
Surprised they didn't taste the nissin chow mein brand too. I remember only using half of the sauce packet, when I eat them.
Eunjo Park never fails to amaze me with her expertise and humility.
Maruchan is superior to Nissin Top Ramen…if you are going for budget basic.🤗 If I buy this type, I only buy Maruchan Roasted Chicken. I add things…👍🏻🤗😋
YES I agree! One of the reasons it's better is because it has MSG, whereas the U.S version of Nissan took the MSG out years ago.
I always prefer to get Sapporo Ichiban because I feel it's still within that budget range, but Maruchan hands down if absolute bottom-price is what you need to go for.
I second the guy who replied to pick Sapporo Ichiban over Maruchan/Nissin. It is a little more expensive, but it's so much better, and honestly the price is still pretty bottom of the barrel
Maruchen noodles are better than nissin noodles. The packaged one.
I like maruchen roasted chicken too
Sapporo is still miles better than both Maruchan and Nissin in that same sorta style. I also put it in the low cost category, though it can cost twice as much as those two...but STILL extremely cheap since those two are ABSURDLY cheap.
First time watching this channel, and really enjoyed the panel chefs. Each different and interesting in their own way.
Probably one if my favorite videos of all time, probably due to being able to relate to all their details about each ramen brand. Great video!
This was the best taste test video yet! They were all really knowledgeable and spot on with what they were trying!
This was a delightful video. Clearly they all know their noodles and they are all uniquely enjoyable to listen to. My favorite kind of content
These chefs and the epicurious team are the goats!
Final Verdict:
Eunjo Park:
Fav: Ichiran $9.67
Alt: Ottogi Jin $2.62
Douglas Kim:
Fav: Ichiran
Alt: Shin Black $2.29
Toshiaki Kondo:
Fav: Sapporo Ichiban $1.38
Indomie clears them all
@@Rrrr101-x9lisnt it great that everyone can have their own favorites??
@@Rrrr101-x9l indomie is great for its price but i'd always opt for the $2 noodles (samyang, ottogi) if i had to make a dinner out of it
@@GarrettDenton checks out that the korean chefs chose the popular korean ones and the japanese chef chose the popular japanese one lol
@mr.swedishfish12 I'm not a chef at all, and am American, but I lived in Japan as a small child and got fed a lot of ramen. Sapporo Ichiban is my favorite, too. I think upbringing definitely affects our fondness for different flavors.
dude the way they know their flavors and taste and textures so well genuinely is so impressive and interesting
They’re so accurateeeee. Loved this one. Keep em coming
James Hoffman detecting Ethiopian coffee beans used in instant coffee by blind tasting vibes
I like how each of the chefs were insightful, knowledgeable, respectful, and charming in their own way!
I cannot even begin to tell you how much I appreciate world class chefs enjoying certain instant noodles. Price ≠ quality.
Every time they open the packaging and the small bits of noodle go everywhere! Gets me every time.
This is actually quietly wonderful how they knowing and can identify specific brands styling through the products alone, I'm genuinely impressed.
I like the variety in the experts. Their opinions were their own and they didn't always agree. Nice
This is my favorite series on TH-cam. Please continue having more reviews of various categories of foods! P.S. I agree with the chef who didn’t like the “funky” taste of bamboo shoots.
The quick cut to "It's pretty bad" for the Trader Joe's had me laughing
I love how as they describe what they're looking for in a ramen, the first one is the exact antithesis of those qualities
"Oh, it is vegan!... it TASTES VEGAN" She said it all without saying much lol
Then cuts into the 2nd chef blatantly saying it's bad lmao
+ the red miso one she even said "I wouldnt recommend it to my worst enemy"
Funny cause many Buldak flavors are vegan too and she loved them
@@akota7526 They were chicken flavored, last I checked, that's not vegan. it's also like the Japanese chef said, if you want a vegan broth, you're better off just making a vegan noodle soup rather than trying to make ramen, which usually has meat/fish-based broth, into something it isn't.
@@irondragonmaidenmost "chicken" flavourings are artificial
@irondragonmaiden it's halal certified and without real chicken
I was amazed at how well they identifi9ed actual brands ... who knew they'd have that much familiarity with instant noodles. Fun video!
In the final judgement Chef Kondo went with his heart. To his past, to memories. And that too is a great merit for Sapporo.
Great video, great chefs, great commentary, great advice, and great editing - a 5/5 stars video!
I'm usualy a bit sceptical of reviews especially when it comes to food. But these 3 really prove they know their ramen! GREAT VIDEO! \
Shin Black, Buldak Carbonara are the main ones we get. If we get Maruchan, we are adding carrots, broccoli, mushrooms, and bok choy. For $10/pack, Ichiran BETTER be awesome!
Soft boiled ramen egg? I made those and add. Very yummy.
If im paying $10 im not eating instant ramen 😂
@@trstnhn Looked like 3 servings in the pack so not as bad as $10 per bowl
I believe the ichiran comes with 4 servings in the kit. So it's actually like $2.50 per bowl, which is still a tad pricy, but better than $10.
@@GeneralNickles it's about $6 per serving where I shop online.
3rd chef opinion seems the most reliable, something bout the guy😂😂 he’s awesome
Truly an enjoyable ramen review to watch. I appreciate their professionalism and palate for tasting ramen.
Put a few more on my list to try next time shopping.
Of course, ramen can be eaten alone or with many different veggies.
Maruchan is my FAVORITE on budget ramen! I can get 4 for 1$ ❤❤
“This is not my favorite.. but ill eat it” 3rd chef is a vibe lol
I found this extremely helpful. I've only been eating Shin Black for the past year but I want to try Buldak and Ichiban, no one mentioned Buldak in the favorites but I think I will try the carbonara based on their reviews and I'm definitely going to order both of the Ichiran noodles they tried. I expected a better review of Momofuku as they are the most expensive, maybe I will try them some day to see for myself. Thank you! Saving this in my favs
Ichiran was the most expensive at $10.
I like the Ottogi noodle better than Shin. But, I started to lean to basic flavors: I get the Ottogi Kimchi ramen. The sauce is very basic.
@@trstnhnit better be, Ichiran is an actual ramen chain in Japan.
@@xantiom It's still instant ramen that only comes with noodles and broth. I'll spend a little more and do takeout at a ramen restaurant near my house and get fresh ramen with chashu, egg, vegetables, etc.
@@HKim0072 ottogi cheese ramen is by far my favorite, but even in general their noodle texture is my favorite
Trader Joe Miso Ramen
"Its pretty bad"
Had me laughing on the floor lmao