We've all had the experience of being confused by the differences in food and taste when we've been to a new place for the first time, but did you know that the well-known "Nissin Donbei" has different flavors in Hokkaido, Eastern Japan, and Western Japan? We tried comparing the classic "Kitsune Udon" and "Tempura Soba" to see how they actually differ.

The broth and seasonings are all different!

From the left: labels for Hokkaido, Eastern Japan, and Western Japan

First, let's look at the differences in the packaging. The "Kita no Donbei" sold in Hokkaido is labeled with a broth made from "dried bonito flakes and Rishiri kelp," but those for Eastern and Western Japan are labeled with "noodles, broth, deep-fried tofu, shichimi." Also, near the opening of the package, those for Hokkaido have the "Kita no Donbei" mark, those for Eastern Japan have an "E" for EAST, and those for Western Japan have a "W" for WEST.

So where is the division between Eastern and Western Japan? Upon investigation, we found that Toyama Prefecture, Ishikawa Prefecture, Fukui Prefecture, Shiga Prefecture, Nara Prefecture, and Wakayama Prefecture and west are sold to the Western Japan market. And the rest of Eastern Japan, excluding Hokkaido, is sold to the Eastern Japan market.

There are also differences in the condiments that are included. The one for Hokkaido does not come with any condiments, but the one for Eastern Japan comes with "red chili pepper shichimi" and the one for Western Japan comes with "Japanese pepper shichimi". For us in Hokkaido, it is surprising that other Donbei come with condiments.

So how does it actually taste? Let's start with the "kitsune udon." After pouring in hot water and waiting for 5 minutes, it's time to try it!

"Donbei Kitsune Udon" taste comparison

From the left: Kitsune udon in Hokkaido, Eastern Japan, and Western Japan

First, let's start with "Kita no Donbei" for Hokkaido. The soup stock is made with bonito flakes and Rishiri kelp. It has the flavor of freshly shaved bonito flakes and a mellow soy sauce flavor with the umami of kelp tightly condensed. It has a very gentle taste.

Next, let's check out the taste of Eastern Japan. According to the official website, the soup stock is made from real bonito and bonito flakes, and has a deep flavor with richness and umami. When you take a bite, you can taste the rich flavor of the sweet soy sauce in the fish soup stock. Then, when you bite into the deep-fried tofu...the sweet soy sauce flavor oozes out. The delicious soup and deep-fried tofu are a perfect match!

Lastly, we have Western Japan. According to the official website, the soup stock is a layered dashi made from real bonito and kelp. It has a nice bonito aroma and a light flavor with a strong dashi flavor. Sprinkling Japanese pepper as a condiment adds flavor and elegance.

From left: Hokkaido, Eastern Japan, Western Japan

By the way, the color of the soup is also obvious when comparing. The one for Western Japan is extremely light in color. They are so different! Next, we will compare the popular "Tempura Soba".