Maruchan Red Kitsune Udon

This cup instant udon only needs hot water and a wait of 5 minutes to be ready to eat. Topped with slightly sweet deep-fried tofu, it's so popular in Japan that it's hard to find anyone who doesn't know about it.

The key to its flavor, the "dashi" broth, uses a blend of two types of dried bonito flakes: one with a rich aroma and another with a more intense flavor. By directly adding powdered bonito flakes, the authentic taste of dashi can be enjoyed. The firm noodles are designed to absorb the broth well, and the deep-fried tofu soaks up the soup, allowing the delicious taste of the dashi to be fully savored. After enjoying the original taste, it is recommended to add the accompanying shichimi togarashi (seven-spice chili pepper) according to your preference.

There are also distinct features of the product based on regions such as “East“ for Tohoku and Kanto, “West“ for Hokuriku, Chugoku, and Kyushu, “Kansai“ as a Kinki region limited version, and “Hokkaido“ as a Hokkaido limited version. Each uses a different flavor of broth.