Myojo Hyoubanya no Yakisoba Japanese Noodles Sauce Flavor

Made By:  Myojo Foods Co. Ltd.
Tools Required:  Hot Water, utensils
500 calories per package

(available online through Amazon.com)

Today is finally another Noodle Day again!  I didn't really want soup, though, so I picked this Yakisoba noodle from Myojo.  I really liked the other Myojo yakisoba I tried, so I am hoping this one will be good too.  The flavor on the package is only described as "Sauce Flavor," unless "Hyoubanya" is a flavor description; anyway, neither of those really help me know what sort of thing I'm about to be tasting.  I aim to find out, though!
{Update 6/7/15:  I've learned that Hyoubanya is in fact the brand name of the product line; the kanji that form the name would probably mean something like "food critic's seal."  Also, the description of 'sauce' flavor is referring to the ubiquitous-in-Japan Bull-Dog sauce, which would be similar to (but not the same as) our worcestershire sauce or 'steak sauce.'

Inside the package are four seasoning packets, and of course our block of noodles.  The packets don't shed much more light on the type of "Sauce" the flavor is going to be; the only one that has any english text on it is the "DRY VEGETABLE" packet.  The other three contain a liquid sauce, a powdered soup base, and a small amount of "green laver" style seaweed mixed with something that looks like katsuo-bushi [shaved dried smoked fish].  We are supposed to add the dry veggies (mainly cabbage and onion), fill the tray with boiling water, close and let stand for three minutes, then drain with the convenient built-in drain spout before peeling the lid the rest of the way off.  Finally, we add the contents of the other three packets, stir well, and serve!

As I mentioned in the review of the other Myojo yakisoba, I do love the noodle texture.  I am actually sort of concerned that they will make it difficult to go back to the domestic ones.  (Of course, an easy solution to that problem would be to just buy the Myojo noodles.)  I'm still not going to be able to put a name to the "sauce" that these are supposed to be flavored like, but it reminds me quite a bit of the flavor of the Nong Shim Japanese-Style Udon.  It is a bit smokier and spicier than those, but it has that same deep savory seafood flavor.  I think in terms of ranking, I will still have to give the nod to the Ippeichan Yakisoba--although very good, these just aren't as quite as decadent--but these are pretty high up on the list too. :)