Hello, everybody.

Welcome to take your creative play.

I'm Emma.

It's just me today, So it's just gonna be me and you hanging out, and I hope that you're doing well in these insane times.

Today, I'm gonna be trying 10 different kinds of cup ramen because you know what kind of stuck at home A little bit right now.

And the best thing to do when your home is either cook or like, snack around.

But if you can't be bothered to cook a really fancy meal, I think Cup ramen is the best way to go.

So Japan has a lot of really interesting kinds of cup ramen, and I'm gonna be trying some.

So I thought I'd start off with classic.

Okay, this is gonna take three minutes to cook.

So I'm just gonna get started while I tried to you guys, but, yeah, this one, it's got a variety of things inside it.

It's got seafood.

It's got meat.

It's got sure you so soy sauce.

So I just want to call chopstick hack, and now you can learn it, too.

There's a museum in Yokohama, and you can go and make your own version of the cup noodles and, like decorated and stuff and put whatever flavors you want in it.

And they also sell.

I have these homes.

They sell little magnets that I like half the cup noodles so you can stick them on your fridge and you have a little noodle sitting that sip acute.

The museum is also in Osaka if you're going on a trip to Osaka as well.

So if you guys have been to Japan, are going to the convenience store.

There's obviously a lot of cup noodles around.

They're very common to eat just as a snack.

But also they're really good to have as emergency food or backup food if there's an emergency or a disaster or something.

That's another reason that you can have these at home.

I I like soggy noodles.

What I can deal with hard noodles If you guys come to Japan, there's a place that's really popular, cheated on on Buchanan, and I think it does it as well.

You can ask for the firmness of your noodles if you want them really soft.

If you want them like a little bit al dente.

Is that the right way.

Anyway, Let's eat some noodles.

So I'm just gonna be raiding these noodles and saying, uh, three words that describe them to me.

I forgot to tell you, I'm really bad at eating noodles.

So today I really wanna work on my slut because that's like a thing here.

We need to just incorporate air.

It's like when you slap it with that Eric cools down the noodles so it doesn't burn your mouth, apparently.

But always bend my mouth.

Okay, Okay, It's recognized.

We're gonna slop.

Oh, yeah, These are just good classic.

It's like kind of a light flavor, but still really good.

I got to say the little tiny chunks of made a pretty good taste very flavorful.

And it's surprising because it's just, like, dried out bits of meat, which sounds kind of weird, but it's good.

My three words for this one.

Mystery meat.

Good.

So I'm not gonna eat too much of this because I have, like, nine other ones to try.

And also the crew are very hungry, so I'm gonna give them Thio.

There you go.

Enjoy extra.

I'm going forward.

I haven't actually tried it yet.

It is welcome.

Goma.

show you so welcome.

It is, uh, that kind of seaweed.

Goma is sesame seeds and show you it's soy sauce.

So yeah, this is, uh, by a brand called ace cook.

Very cute.

It's got a little pig.

Okay, The seaweed is already inside it with mystery chunks and then the suit.

I know the cup noodle might seem a little bit simple.

You know, you open it, you put the water in, but with Japanese cup noodle, there's a lot of different sources and powders that go with it.

So sometimes there's a certain order in which you have to put things in.

So this one is telling me to put the soup in now, before I put the hot water in.

But also sometimes they come with a source, especially yaki soba.

But the source it's good to warm it up.

So you put it on top of the packet while the water heats up the noodles inside and it wants the source on the top.

If you can't read those always good to use a translation app.

All right, here we go.

Be Oh, a few moments later.

Alright.

The Wacom noodles are done and look how beautiful they are.

They have the beautiful welcome I see Wait on them And the chunks that I was confused about before We're actually the corner the shown on the front of the pack.

It looks super good.

Smells really nice as well.

I feel like I'm expecting, like a little punch or something from the soup.

It's like, Oh, it's gonna get flavor And then it never does.

It's just kind of watery at the end, which is really sad, because I feel like this has so much potential, but it just kind of is like but the same.

And it's really nice.

This seaweed one is actually really cheap.

You can get a bigger version of this for just 100 yards in general noodles here.

Pretty cheap, but this one is really cheap.

Okay, My three was plain simple seaweed.

Okay, on to the next one, the next section that we're doing is seafood.

So this one that I'm gonna try is gotta dashi shell hole today is scallops, so it's gonna be like a very seafood broth.

I feel like dashi is breath and shell is salt.

So salty seafood broth.

There's actually a ramen shop in Saitama called Zegna.

So this is a cup noodle version of the Roman that they sell, that that's actually quite common here.

There's a bunch of famous ramen or noodle restaurant chains here that if they get successful enough, they'll come out with their own cup around Men.

Michelin Star Cup Ramen This well, this one's got a liquid soup, so I think that I got to put this on top.

Thio.

Heat the soup while I cook the noodles.

I was just reading this packet and I noticed something interesting.

So this is again by the brand ice cook.

But in cattle Khanna, they've written their name is ISS Cook Ice Cook.

Did they spell it wrong in English or Japanese who like a thick sauce?

There are some tucking knuckle, which is bamboo shoots.

Usually there's a common thing to put on top of ramen.

Here we go, so it is a little bit oily, but it's quite nice.

It adds a different kind of dimension to just having like the normal, like watery broth.

So that's got a little bit of oil, a little bit of extra flavor.

The salt is really nice.

I can't really taste anything that's like scallops.

But maybe my scallop palette is not Azaz.

Refined as it should be.

Bamboo shoots a very nice, a little bit small, so I could kind of just taste them.

But it's nice to have them in there.

I like a little bit of variety in the noodles.

Three words.

Okay, um, oily band through salty.

Alright, we're back in with another classic seafood.

It's the Mission style again.

I just love the packaging is just so cute.

Classic.

So in this it looks like this tiny little bits of crab can't be real crab because that's expensive.

They might have a little come out boko in here, which is like a fish cake.

But I don't know what is gonna taste like it's freeze dried.

So, yeah, it looks like this.

The yellow stuff, which I keep on assuming his egg.

But who knows?

Smells like fish.

Let's put in the water, Okay.

My noodles, they're almost ready.

She already just gave me some hot tips about making noodles at home.

You know, that might get kind of boring after a while, so there's a lot of ways that you can customize it at home.

She already said that you can add like egg yolk cheese, kimchi, milk, um, kind of anything that you want, and you could make it even more delicious at home doesn't just have to be, you know, a normal fitzer cup noodle.

You could make it special in your own way.

We're gonna try one of the little bits.

What the heck actually tastes like a seafood stick?

It's really good.

It's got the same texture.

That's what I'm surprised about, the same texture of the usual like seafood stick.

Mm, actually a pleasant surprise, I guess, because this is a really popular flavor.

It's popular for a reason.

Like the Broth is really nice.

It's going to the right amount of salt.

There's fun things in here.

They got that little bit of mystery yellow again.

It's all around like a winner, and it's not to seafood e.

It's it's not too anything.

It's just a great balance in Japanese Chiodo e This just It's like, just right, you know, it's the right amount of salt.

It's the right amount of like, fatty in the broth.

Yeah, I like this one.

Okay, the next time we have is no Kogyo K.

Rahman.

So it is a seafood, a thick seafood broth, and it says something about outta here and chicken on the top.

It has a picture of the hotel, like full hot today in there with theme bamboo shoots and some spring onions, but inside, uh, SSM powder.

Now there's also some of the bamboo shoots in here as well, but no hope that they could be seen way.

Dio smells kind of smoky, my crazy.

I feel like they would advertise that if that was intended.

It's good.

The smell.

Okay, it is ready, and it looks quite creamy.

We got a creamy broth.

Karimi once cut the talk and more a tasting.

I really like this one.

The creaminess really comes through with the taste and everything.

It's not a really intense flavor of seafood is just very palatable.

Gentle like this is such comfort food.

Three words for this one, I would say creamy, comforting, delicious.

So the next one that we have is another nation one.

But this one is, I think, a new flavor.

It's miso.

I've never seen the missile one before.

Have you noticed how tiny little cups are these are smaller than usual ones.

If you go to the convenience store, usually they'll be, you know, quite a little quite a bit bigger than these ones.

But these are the mini cups, and I always thought that they were, like for kids.

So just if you want a really tiny snack or something.

But on this one, it says, this one pairs really well with only giddy.

And it turns out buck is usually for lunch when they go and get some stuff from the convenience store.

You know you'll have like a little bento that you can have or like some little snacks.

Tony giddy.

But it's always good to have a soup or specifically a miso soup with the meal, and so you can go and get pre made miso soups.

But this one is miso noodles, so you could have noodles and miso at the same time.

There is tiny chunks of what I assume is meat and corn, and green is so happy for me.

So on now we wait, but me so impatient smells good.

Hmm.

There's almost like a spiciness to it.

It's on the verge of having like, a little bit of extra something, but the flavor is quite it's It's not like super strong message, but the flavor is full.

There's like different elements to it.

There's, like a little bit of a sweetness, a little really salty, which I love.

It's like almost Metea's.

Well, I don't know.

I'm really big fan of this one.

Uh, here my three words may so happy.

All right, we got the next one, which is more?

Yeah, she missile, which is bean sprouts.

Marashi and Lisa is missing on it, says Gorsha.

Neue say ut so five different kinds of vegetables within kind of vegetables.

They have bean sprouts, cabbage, corn, carrots and Nagy, which is legal spring onions.

I think out of all of the ones that we have, this one has the most vegetables in it.

So maybe the most healthy.

Maybe they'll get bigger when I put the hot water in and it'll look more impressive.

It's crack open this bad boy or some soup in Wow.

Okay.

Very me, sir.

Where's my Yasay?

The Morris stir?

The less vegetables there are quite disappointed in the amount of vegetables in this.

The miso is very smells very strong and It was very dark.

Me So.

Oh, I'm so sorry.

Ace Cook.

There's nothing special about this.

It's not fun.