We are sure that everyone has had the experience of being puzzled by the differences in food and taste when visiting a new place for the first time, but did you know that Nissin's Donbei also tastes different in Hokkaido, eastern Japan, and western Japan? To find out, we compared the taste of "Kitsune Udon" and "Tempura Soba" to see how they actually differ.

The broth and condiments are all different!

Labels for Hokkaido, Eastern Japan, and Western Japan from left to right

First, let's look at the differences in packaging. The "Kita-no-Donbei" sold in Hokkaido is labeled "dried bonito flakes and Rishiri kelp," while the ones for eastern and western Japan are labeled "noodles, dipping sauce, deep-fried tofu, and shichimi (seven spices). Also, near the package opening is the "Kita no Donbei" mark for Hokkaido, an "E" for EAST in eastern Japan, and a "W" for WEST in western Japan.

So where are eastern and western Japan separated? Upon further research, it turns out that the areas west of Toyama, Ishikawa, Fukui, Shiga, Nara, and Wakayama Prefectures are sold for western Japan. The rest of eastern Japan, excluding Hokkaido, is sold for eastern Japan.

There is also a difference in the condiments included. The Hokkaido version has no condiments, but the eastern Japan version has "red pepper shichimi" and the western Japan version has "Japanese pepper shichimi". For those of us in Hokkaido, it is surprising that other Donbei products come with condiments.

So how does the taste actually differ? Let's start with the "Kitsune Udon. After pouring hot water into the bowl and waiting for 5 minutes, it was time to eat!

Donbei Kitsune Udon" comparison

From left to right: Kitsune Udon from Hokkaido, Eastern Japan, and Western Japan

First, let's start with "Kita no Donbei" for Hokkaido. The soup stock is made from dried bonito flakes and Rishiri kelp. It has the flavor of freshly shaved bonito flakes and a mild soy sauce taste with the flavor of kelp concentrated in it. It has a very gentle taste.

Next, check out the eastern flavor. According to the official website, the dashi broth is made from honkatsuo (bonito) and Soda bonito, and has a deep, rich, umami flavor. Taking a bite, you can taste the sweetness of soy sauce in the fish broth. Then, when you bite into a piece of fried bean curd, you can feel the sweet soy sauce flavor seeping out. The delicious broth and the fried bean curd are a perfect match!

The last one is western Japan. According to the official website, the broth is a layered broth of bonito and kelp. It has a nice aroma of bonito and a light flavor with a strong dashi broth taste. Sprinkled with Japanese pepper as a condiment, it gives it a flavorful and elegant taste.

From left to right: Hokkaido, Eastern Japan, Western Japan

By the way, the color of the soup is also obvious when compared. The one for western Japan is extremely light in color. Such a difference! Next, let's compare the popular "Tempura Soba".