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Jen Liu

Page history last edited by Graham Wimbrow 11 years, 3 months ago

Okay, so somehow my page of work didn't save the stuff I was writing so I guess I will try this again:



Jumbo Nama Udon Noodles by Yamasho.


I chose this food item because lately I have been documenting what kinds of food I eat for a weaving project. (See pictures here: uilrefinnej.blogspot.com)


You can get Udon Noodles from pretty much any Asian supermarket in the refrigerated section.  The kind of I get usually comes in indivudually wrapped packages of 3-4 in one whole package.  Each package includes noodles and a soup mix.

The cooking directions are as follows :

1. Boil 1 1/2 cup of water.

Put Udon and boil for 2 minutes.

2. Add soup base and Kayaku (vegetable & others) if you desire.

Cook for 2 minutes read to serve.

The ingredients are rather simple for a prepared item:

noodle: wheat flour, salt & water

soup base: Powdered soy sauce (soy bea, wheat, water, salt(, bontio extract, sugar, salt, powdered kelp & Monosodium glutamate.

Based on the nutrition facts, this has 15% dv of total fat, 4% dv sodium, and 15% carbohydrate.  I was actually surprised to find out that the sodium level was not as high as I suspected since the soup base tends to be on the salty side sometimes.

I  went on the Yamasho website and found out that they started their company in 1981 becuase " With the explotion in popularity of Japanese food and culture in America, over the last quarter of a century, Yamasho's goal is to create a new generation of food while adhering to traditional methods".  So this company was created to fulfill a demand of Japanese food in the U.S.

They have a long list of other products they make besides these noodles which include dry foods (Rice, rice cake, soy sauce, soy beat paste, seseame seeds, vinegar, cooking sake, mirin, cooking oil, flour, seasionings for soup stock, *powered seasonings, oriental spices, cooking sauce, dry japanese noodle, seaweed, japanese tea, tofu, fu, konnyaku, boiled vegetable, cooked vegetable, pickled vegetable. ), tableware, kitchenware, takeout boxes, and uniforms, other frozen foods and liquour.  So Yamasho is pretty much a one stop shop for all your personal/restaurant Japanese cuisine needs.

There are a few typos on the site, such as "welcom to yamasho home page" and "mid atlantic blanch".  I was also surprised to find that they do airline catering.  Becuase of their variety of foods and products they carry, I wonder if my parents own any more of their things at home.

One thing I would like to investigate further are the Korean super markets like HMart and Lotte.  They are these grocery stores that sell a multitude of Asian food and products like specific vegetables or seasonings and snacks.  Rhee Brothers is a brand I see often on the packaging of things that we get at my house. On the Rhee Brothers site, the home page promotes an organic rice: Organic rice is grown using natural and NOT chemical fertilizers, which are harmful to health and environment as well. However, producing organic rice is much more than just using natural or organic fertilizers. Our organic rice "Han Kuk Mi" got certification from USDA can improve your health.

Anyways, to get back to these stores, I noticed in recent years they started stocking more Western foods such as milk, cheese, cereal, spaghetti, chips etc.  I don't think that it's their customers are losing interest in their foods, but that they want to run a monopoly on what the typical Asian American would choose to buy.  However, these products are a lot more expensive than what a supermarket like Giant would sell sometimes. 


I don't really remember when I started eating this food item, but I would say it is a family favorite.  I first started to make it on my own when I learned how to safely use the stove and my mom taught me how to make it on my own.  When she makes it for me she usually adds vegetables or dumplings, but when I usually make it on my own, I don't include anything else.  However, now that I am living on my own, I try to eat healthier so my version now includes an egg and spinach.  The egg was kind of an experiment becuase on the package, the photo of the dish includes an egg in the noodle broth.  When the water was boiling, I cracked an egg into the soup and it cooked pretty well.


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