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 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 from left to right: Hokkaido, East Japan, West Japan

First of all, the type of dashi on the package label is different. The Hokkaido version is made with "dried bonito flakes and Rishiri kelp," the East Japan version is made with "honkatsuo bonito and Soda bonito," and the West Japan version is made with "honkatsuo bonito and kelp. You can see that the catchphrases are also slightly different for each. Also, near the opening of the package, there is a Hokkaido mark for the Hokkaido limited edition, an E for the East Japan limited edition, and a W for the West Japan limited edition.

Then, where are eastern Japan and western Japan divided? Upon further investigation, we found that East and West Japan were defined as East and West from Sekigahara in Gifu Prefecture. Sekigahara is not a division of Japan, but a division of taste!

There is also a difference in the condiments. The Hokkaido version has no condiments, but the East Japan version has "shichimi (red pepper)" and the West Japan version has "shichimi (Japanese pepper)". 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!

Comparison of Donbei Kitsune Udon

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

First, let's start with the "Kita no Donbei," which is only available in 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 is a flavor limited to eastern Japan. The dashi broth is made from bonito and Soda bonito, and the "kare-bushi" with a clean taste is used. Perhaps because of this, the fish broth was a little subdued, and the sweetness of the soy sauce was strongly felt. Then, when you bite into a piece of fried bean curd, the sweet soy sauce flavor seeps out. The delicious broth and the fried bean curd are a perfect match!

The last one is a flavor only available in western Japan. The broth is made from bonito and kelp broth with a savory smoky smell. The nice aroma of bonito spreads and the taste is light with a strong sense of dashi. Sprinkled with Japanese pepper as a condiment, it adds flavor and elegance.

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

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