I compared Nissin's Donbei Kitsune Udon/Tempura Soba Classic, a recreation based on a 50-year-old recipe, with the modern Donbei.
To commemorate the 50th anniversary of the launch of 'Nissin Donbei,' 'Nissin Donbei Kitsune Udon Classic (East/West) ' and ' Nissin Donbei Tempura Soba Classic ,' which recreate the taste of the original based on a 50-year-old recipe found at the Nissin Foods Group's research institute, were released on March 30, 2026 (Monday). Curious about what the taste was like 50 years ago, I tried comparing it with the modern Donbei to see if there were any differences.
Nissin Donbei Kitsune Udon Classic (for Eastern Japan and Western Japan) and Nissin Donbei Tempura Soba Classic (released March 30) | News Release | Nissin Foods Group
The packaging for 'Nissin Donbei Kitsune Udon Classic' (left) and 'Nissin Donbei Tempura Soba Classic' (right) looks like this. There are no photos or other images used, giving it a simple appearance.
First, I'll try Nissin's Donbei Kitsune Udon Classic. The version the editorial team got is the Eastern Japan style.
The ingredients include fried noodles, seasoned fried tofu, and fish paste products. The soup contains powdered soy sauce, seafood seasoning, mirin-style seasoning, shiitake mushroom seasoning, green onions, kelp powder, beef seasoning, and dried seaweed.
On the other hand, looking at the ingredients of the modern '
Nissin Donbei Kitsune Udon Classic has 376kcal and 3.8g of salt. The current Nissin Donbei Kitsune Udon has 436kcal and 4.7g of salt, so there are differences in terms of calories and salt content as well.
Let's try making Nissin's Donbei Kitsune Udon Classic right away. When I open the lid, I see a packet of powdered soup inside, and I can see the fried tofu and fish cake as toppings.
The preparation method is the same as the modern 'Nissin Donbei Kitsune Udon': add the powdered soup, pour in hot water up to the inner line, and wait 5 minutes.
After 5 minutes, mix well and it's done.
Let's compare 'Nissin Donbei Kitsune Udon Classic' (left) with the modern 'Nissin Donbei Kitsune Udon' (right). One difference is that the modern 'Nissin Donbei Kitsune Udon' comes with shichimi togarashi (seven-spice chili powder), while 'Nissin Donbei Kitsune Udon Classic' does not.
The broth of 'Nissin Donbei Kitsune Udon Classic' is light, and compared to the modern 'Nissin Donbei Kitsune Udon,' you'll notice that it's less sweet and less flavorful. By comparing them, you'll realize that the modern version has a much stronger fish-based broth flavor and umami, showing how Donbei's taste has evolved over time.
Comparing the noodles, Nissin's Donbei Kitsune Udon Classic (left) has flat noodles that give the impression of being easy to slurp down.
In contrast, the modern Nissin Donbei Kitsune Udon (right) has thick, chewy noodles.
The fried tofu in Nissin's Donbei Kitsune Udon Classic has a mild soy sauce and dashi flavor. The fried tofu in the modern Nissin Donbei Kitsune Udon is different in that it has a fluffier texture and a more intense sweetness and umami flavor.
Next, I'll try Nissin's Donbei Tempura Soba Classic.
The ingredients include fried noodles, tempura, and fish paste products. The soup contains powdered soy sauce, seafood seasoning, dashi soy sauce, dried horse mackerel powder, mirin-style seasoning, shiitake mushroom seasoning, chicken seasoning, and dried seaweed.
On the other hand, the ingredients of the modern '
The calorie count for 'Nissin Donbei Tempura Soba Classic' was 390kcal. The current 'Nissin Donbei Tempura Soba' has 499kcal, showing a significant increase in calories.
When I opened the lid of 'Nissin Donbei Tempura Soba Classic,' I found a packet of powdered soup inside. I also noticed that the tempura was placed directly on top of the noodles.
In modern Nissin's Donbei Tempura Soba, the tempura is added separately in individual packets, as shown below.
Add the powdered soup and pour in hot water up to the inner line, then wait for 5 minutes, not 3 minutes. In the recipe from 50 years ago, the waiting time for soba noodles was apparently 5 minutes, just like for udon noodles.
After 5 minutes, mix well and it's done.
Comparing 'Nissin Donbei Tempura Soba Classic' (left) with the modern 'Nissin Donbei Tempura Soba' (right), the first thing you notice is the difference in the appearance of the tempura.
In Nissin's Donbei Tempura Soba Classic, the tempura is added first, so by the time it's finished, it has absorbed so much broth that it's impossible to pick up with chopsticks.
On the other hand, in modern Nissin's Donbei Tempura Soba, the tempura is added at the end, so it still retains a crispy texture when finished.
Comparing the noodles, the noodles in 'Nissin Donbei Tempura Soba Classic' (left) are slightly thicker and have a chewier texture.
In contrast, the modern Nissin Donbei Tempura Soba (right) has slightly thinner noodles and a smooth, slippery texture.
While the broth of the modern Nissin Donbei Tempura Soba leaves a lasting umami flavor, the classic version doesn't seem to retain its umami as well. As it's made in the Eastern Japan style, it has a salty soy sauce flavor, but the umami is deeper and more distinct in the modern version than in the classic.
The suggested retail price for 'Nissin Donbei Kitsune Udon Classic' and 'Nissin Donbei Tempura Soba Classic' is 236 yen (excluding tax) per serving, and they will be available for purchase at retail stores nationwide from Monday, March 30, 2026. As of the time of writing, pre-orders are also available on Amazon.co.jp, with a 12-pack of 'Nissin Donbei Kitsune Udon Classic' (East) priced at 3059 yen (including tax, approximately 255 yen per serving), a 12-pack of 'Nissin Donbei Kitsune Udon Classic' (West) priced at 2527 yen (including tax, approximately 211 yen per serving), and a 12-pack of 'Nissin Donbei Tempura Soba Classic' priced at 3059 yen (including tax, approximately 255 yen per serving).
Amazon.co.jp: Donbei Kitsune Udon Classic East Japan 78g x 12 packs [Nissin Foods Cup Noodles Cup Udon Kanto Style Reissue Retro] : Food, Beverages & Alcohol
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in Tasting, Posted by log1h_ik