wrote in message
oups.com...

Musashi wrote:
wrote in message
ups.com...
You can still make your own tomato ramen, but it takes an extra
gourmet
cooking step - namely opening up a can of concentrated tomato soup and
adding another can of water, and cooking the ramen in it - one of my
favorite ramen recipes.

By the way, I have not been able to figure out why people pay about
4-10X the price for instant ramen in the Asian markets, since Maruchan
et al at 10 cents a bag in the supermarkets is just as good if not
better.


The question is similar to why anyone would pay $7.00 a piece for a Toro
nigiri at a
sushi restaurant when they can buy an entire pack of sushi for that
price at



I figured the Asian market stuff must have its devotees - they seem to
sell a lot of it - but personally i can't detect any difference between
Sapporo Ichiban et al and the 10 cent supermarket brands, like
Maruchan.


That's ok. The customers I see in the Japanese food stores, like the giant
Mitsuwa in Edgewater NJ,
picking and choosing instant ramen tend to be either Japanese who grew up
with their favorites or
others who may have been exposed to various brands while visiting or living
in Japan.

There are some new instant packaged Asian rice dishes that I like - a
rice congee with fish package from Vietnam, and a fried rice package
from Thailand, my current favorite.


I admit such packages are convenient, but if one has time and access to a
kitchen I think home-made
is better. My main gripe with such pre-made packages is usually what I
consider to be a high salt content.
But, as I said, it is indeed convenient.
M




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