Hokkaido Milk Seafood
Hokkaido Milk Seafood
Nissin blends Hokkaido milk into a creamy seafood broth that's rich, smooth, and unlike anything in their standard range. The milk adds a velvety sweetness that tempers the oceanic flavours beautifully. Soup style, Japanese, and a comforting bowl that feels luxurious. One of Nissin's most interesting regional editions.
- Open and prep
Peel the lid back halfway and take out any sachets sitting inside. Add the seasoning powder into the bowl as directed on the packet. Having everything unpacked and laid out before you pour makes the whole process smoother and quicker.
- Add boiling water
Pour freshly boiled water into the bowl up to the inner line, which is about 290ml (roughly 2 cups). Make sure the water covers all the noodles evenly so they cook through properly. Give it a moment to settle before closing the lid.
- Let it steep
Pop the lid back on and wait for 3 minutes. This is when the noodles soften and the broth develops its full depth of flavour. Resist the urge to peek, the trapped steam does important work making everything come together inside the bowl.
- Stir and serve
Remove the lid and give the bowl a really thorough stir from the bottom up, making sure all the seasoning is mixed through and nothing is stuck to the base. Serve it while it's piping hot and finish with your favourite toppings.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Nissin was founded by Momofuku Ando in 1958 after he invented the world's first instant noodle, Chicken Ramen. Headquartered in Osaka, the company went on to create Cup Noodle in 1971, changing how the world eats. Today Nissin remains the global leader in instant noodles.
Hokkaido is Japan's northernmost island, known for dairy, seafood, and miso ramen. The cold climate has shaped a food culture built around rich, warming dishes. Hokkaido milk, butter, and corn frequently appear in the region's noodle traditions.
A seafood broth built on fish stock and ocean flavours. The broth carries the natural sweetness and brininess of the sea, creating something light yet deeply savoury. Seafood ramen broths are some of the most complex in the instant noodle world.
The noodles in this bowl are crafted to complement the broth style perfectly. The texture, thickness, and cooking time are all calibrated so that the noodles and soup work together as a complete experience rather than separate elements sharing the same bowl.
Shoyu ramen is the oldest style of ramen in Japan, dating back to the early 1900s in Tokyo. The soy sauce-based broth is typically clear, brown, and deeply savoury. It was the default ramen style across Japan before regional variations took off.
Seafood ramen offers something completely different from the usual pork and chicken lineup, and this one captures that ocean-forward flavour beautifully. It is lighter, brighter, and surprisingly moreish. A great change of pace for anyone ready to explore beyond tonkotsu.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Enoki Mushrooms
Enoki mushrooms offer a delicate, mild mushroom flavor that enhances the overall umami of the dish, with a hint of earthiness.
Cheese
Cheese melts into a creamy, rich, and savory sauce, adding a decadent and indulgent dimension to the noodles.
Corn
Sweet corn kernels offer a burst of natural sweetness, providing a refreshing and crisp counterbalance to the noodles' savory notes.