Many of us have probably experienced being puzzled by different foods and flavors in a new place. But did you know that Nissin's famous "Donbei" instant noodles also have different flavors for Hokkaido, East Japan, and West Japan? We decided to do a taste test of the classic "Kitsune Udon" and "Tempura Soba" to find out exactly how they differ.

The Broth and Spices Are Completely Different!

From left: Hokkaido, East Japan, and West Japan labels

First, let's look at the packaging differences. The "Kita no Donbei" sold in Hokkaido states that its broth is made with "Bonito Flakes x Rishiri Kombu," while the East and West Japan versions simply list "Noodles, Soup, Fried Tofu, Shichimi Spice." Additionally, near the opening, the Hokkaido version has a "Kita no Donbei" mark, the East Japan version has an (E) for EAST, and the West Japan version has a (W) for WEST.

So, where is the dividing line between East and West Japan? A little research revealed that the West Japan version is sold west of Toyama, Ishikawa, Fukui, Shiga, Nara, and Wakayama prefectures. The East Japan version is sold in the rest of eastern Japan, excluding Hokkaido.

There's also a difference in the included condiments. The Hokkaido version doesn't come with any, but the East Japan version includes "Shichimi with Red Chili Pepper," and the West Japan version has "Shichimi with Wa-Sansho Japanese Pepper." For us in Hokkaido, it's surprising that other Donbei versions even come with spice packets.

So, how do they actually taste? First up is the "Kitsune Udon." After pouring hot water and waiting for 5 minutes, it's time to dig in!

Taste Test: Donbei Kitsune Udon

From left: Hokkaido, East Japan, and West Japan Kitsune Udon

First, the Hokkaido "Kita no Donbei." The dashi broth is made from bonito flakes and Rishiri kombu. It has the fresh aroma of bonito flakes and a mellow soy sauce flavor with the concentrated umami of kombu. It's a very gentle taste.

Next, let's check the East Japan flavor. According to the official website, the broth uses a blend of regular bonito and soda bonito, creating a deep flavor with richness and umami. Taking a sip, I could taste a rich sweetness of soy sauce within the fish-based broth. And when I bit into the fried tofu... a sweet and savory soy sauce flavor oozed out. The delicious broth and fried tofu are a perfect match!

Finally, the West Japan version. The official website says its broth is a combination of regular bonito and kombu. The wonderful aroma of bonito fills the air, and the flavor is light with a strong dashi presence. Sprinkling the wa-sansho pepper condiment adds a touch of fragrance and elegance.

From left: Hokkaido, East Japan, West Japan

By the way, a look at the broth colors makes the difference obvious. The West Japan version is strikingly lighter in color. I had no idea they were so different. Now, let's move on to another popular choice, the "Tempura Soba."