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| Costco Kirkland's Pork Shoyu Ramen review |
I saw a lot of hate on social media regarding this ramen, and honestly, I did have second thoughts about buying it because of all those negative reviews. However, when I saw it in person, I really wanted to give it a chance and see whether it was really that bad… because, honestly, it doesn't look bad.
AND!!! I'm so glad I made that decision, because most of social media lied!!! ð
It is so good!!
It isn't a traditional Japanese-style ramen, but it is a Japanese-style ramen with a Chinese influence, and I think this is where some of the negative reviews went wrong.
Unlike some shoyu ramen bases that can lean heavily into that salty, straightforward soy sauce flavour, this one has much more depth. It is the kind of ramen flavour you could find in a Yokohama Chinatown mom-and-pop shop.
Unlike a more traditional Japanese shoyu-based ramen with a more pronounced shoyu flavour, this broth is filled with ginger, chicken, onion, leek, garlic and scallion (spring onion) flavours.
If you're looking for a traditional, mild Japanese shoyu-based ramen, this probably isn't for you.
But if you're looking for a tasty Chinese-Japanese fusion-style ramen, then this is exactly what it is! :)
About the "authenticity" debate...
My biggest issue with some of the reviews that instantly docked points is the argument that it "isn't authentic."
I saw one review from someone who insisted that their family went on a seven-day trip to Tokyo and said this ramen tasted nothing like the ramen they had there.
Seriously… I think you didn't try enough ramen. ð
Ramen isn't one single flavour or style. There are so many different regional and restaurant-specific variations, and some broths are thick and rich while others are light and clear. Some are heavily influenced by other cuisines, too.
I can completely understand if the flavour isn't for you — that's personal preference.
But please… don't come in saying something isn't "authentic" just because you were a tourist in a country for a week! >___<
Okay… enough ranting. ð Onto the actual product!
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| Tons of Asian Shiitake mushrooms! |
The actual ramen
I liked it!
I hope they keep this around for a little while longer because it genuinely tastes good.
Despite its compact size, I found that it could easily serve 2–3 people, which was a pleasant surprise. It contains three whole marinated eggs cut in half and eight slices of Japanese chashu (ããĢãžã·ãĨãž).
The broth contains chicken and shiitake mushroom broth, and there is A LOT of shiitake mushroom.
Actually… maybe too much shiitake mushroom. ð
The broth also leans very heavily into ginger, which can be a good or bad thing depending on how much you like ginger. Personally, I think it works really well, especially now that it's autumn and the weather is getting slightly cooler.
The ginger produces more flavour and warmth than actual heat. It isn't spicy in the traditional sense, but you can definitely feel that warming quality from the ginger, which I really enjoyed as the weather started getting cooler.
The noodles are also chewy and on the thicker side, which I think works really well with this type of broth. They remind me of the thicker noodles I've had at ramen shops in Tokyo that serve richer, thicker broths. The noodles have enough substance to hold up to the broth instead of getting lost in it.
As for the saltiness… this definitely leans on the saltier side. In fact, it is probably saltier than the ramen you typically get in Canada and North America in general.
But it is that very Japanese kind of saltiness that comes with a richer, thicker broth. I'm used to it after living in Tokyo for years, but I can imagine someone who isn't accustomed to Japanese food finding it slightly overwhelming.
As I mentioned above, the broth is thick and coats the noodles really well. And while some people seem to associate thick broth with being "inauthentic," rich and thicker ramen broths absolutely exist in Japan.
For example, Nagi Ramen (åŠããžãã) in Shinjuku and Shibuya specializes in Niboshi ramen (į Ūåđēãããžãã), which uses dried sardines to create a much more concentrated and distinctive broth. Premium ramen shops can also charge a premium for these more complex broths.
So, no, this isn't trying to be a simple, traditional bowl of shoyu ramen — and I don't think it needs to be.
It's doing its own thing, and honestly, I like it.
Conclusion
Despite all the negative reviews I saw online, I'm really glad I gave this ramen a chance. It isn't the most traditional Japanese ramen I've ever had, but I don't think that is a fair criticism of what it is trying to be.
It's a hearty, rich, ginger-forward Japanese-style ramen with Chinese influences, lots of toppings, chewy thick noodles, and a surprisingly satisfying broth. It is saltier and more intensely flavoured than the ramen many North Americans may be accustomed to, but that is part of what makes this style of ramen so enjoyable to me.
If you go into it expecting a mild, traditional shoyu ramen, you might be disappointed. But if you approach it as a Chinese-Japanese fusion-style ramen with a rich broth, thicker chewy noodles, and lots of ginger, I think you'll appreciate it much more.
For me, this was one of those times when ignoring the social media reviews paid off. ð
Score: 9.2/10
Website: No website — not currently available on Costco's website.
