Dry Saimin Review
|Hula Brand - continued|
Copyright 2007 NMWW
All rights reserved.
|This is what my bowl of saimin ended up looking like.|
|Hula Brand saimin is OK. It really didn't wow me. When I sampled a noodle as it was still cooking, I was surprised by the prominence of egg in both taste and smell. I'd say it has been the egg-iest noodles I have tried so far. But when put into broth and garnished, something about it became... dull. I mean at first things tasted good: I noticed how the noodles seemed softer than frozen or dry noodles, but still had a good degree of chew to them.
Yet as I continued to eat, I quickly became bored with the actual noodles and instead relished eating the fresh bok choy and tofu instead. It reminded me of the dynamics of sandwich making, actually: sometimes you can take a really nice loaf of French bread or focaccia and use just butter and garlic and turn it into something wonderful. But during other times, it is what is in the sandwich that makes it wonderful. For example, a Thanksgiving-leftover sandwich on grocery store sliced bread.
Overall, I felt Hula Brand saimin is like the MREs of saimin: they travel well and don't taste that bad. I think that because they are readily available in both Hawaii and on the internet, it might be just the perfect something to send to a homesick Hawaiian living or attending school on the mainland. Though flavor-wise, I feel it lacks a certain something due to it being dehydrated or dried, I feel that inspite of this, a package or two of Hula Brand saimin might just be the cure in helping combat a bout with homesickness, while instilling enough warmth to help them continue on. Should you send them some, though, make sure you include some dashi packets, too. Click here to order online.
Thanks for reading this review and visiting my Web site. -SB