NISSIN works in collaboration with Tablelog for the fourth time -- the duo launch a shoyu flavored instant ramen. The flavor is a recipe drawn from a Yokohama shop, Sakurai Chuka Soba. This restaurant has been listed as a part of the top 100 ramen shops in Eastern Japan two years in a row.
The owner, Keigo Sakurai played a role in the production of the instant ramen. The top of the bowl is stamped with branding of the shop's Tablelog rating of an impressive "4.02" along with an image of the shop itself. The noodles are a medium thick cut and non-fried to give it the traditional chewy texture, pairing perfectly with the chicken oil broth.
Soy Sauce-Flavored Instant Ramen
NISSIN and Tablelog Work Together for the Fourth Time
Trend Themes
1. Collaborative Instant Noodle Flavors - Collaborations between food companies and popular restaurants to create unique, exclusive flavors and products for instant noodles.
2. Authentic Noodle Texture - An emphasis on non-fried, chewy noodle texture in instant ramen, mimicking traditional ramen dishes.
3. Branded Instant Noodle Bowls - Personalizing instant noodle packaging to include ratings and branding of the restaurant or chef, providing a way for consumers to easily try new foods and expand their palates.
Industry Implications
1. Food Manufacturing - Collaborating with local restaurants to replicate their most popular dishes for mass production and distribution in the form of instant noodles.
2. Packaging and Design - Developing personalized, branded packaging for instant noodles that incorporates images of the collaborating restaurants and their unique ratings and reviews.
3. Food Service and Hospitality - Partnering with instant noodle manufacturers to increase exposure and offer unique, exclusive instant noodle flavors and recipes to customers.