What is Reddit's opinion of Japanese Hon Dashi Bonito Fish Soup Stock - 2.1 oz x 2 bottles?

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Oh shoot. Well in case you ever wanna try cooking with it here the "dashi" (bonito flake stock) I use Dashinomoto

And here is one of my favorite recipes to use it in. Katsu Donburi

This may be an dumb question, but is Japanese cuisine popular in Finland?

You can actually make your own, fairly authentic broth, pretty quickly and easily, with a few special ingredients that will last you for a long long time. The special ingredients can be gotten from one of the several asian grocery stores around town: a bottle of sake, a bottle of sesame oil, and some dashi powder (I've always used hondashi, but I've heard good things about konbu dashi).

My favorite places in town for that kind of stuff are Hometown Market (on Greensprings) and the Super Oriental Market (on West Valley Ave). Everything else is super common stuff that would likely already be in your kitchen or could be gotten cheaply and easily from a wal-mart (I actually usually get my sesame oil from Wally-world, too).

While cooking two bricks of ramen in a pot, per normal directions, make the broth in a separate pot.

For the broth...
* peel and dice some fresh ginger (½in piece) and garlic (a clove or two is plenty).†
* Heat a Tbsp of toasted sesame oil in a small sauce pot on medium until hot, then add the diced garlic and ginger, stir-frying just long enough for it to start browning and getting really aromatic (twenty-thirty seconds). To that, add two cups of chicken broth and one cup of prepared dashi stock and cook for a couple minutes. Add a Tbsp sake, a Tbsp sugar, and three Tbsp soy sauce to the broth. Bring that to a boil then remove from heat until you're ready to pour it over the noodles.
* You can optionally garnish your bowl with some chives and a hard-boiled egg cut into halves, if you wanna go the extra mile.

† If you've never peeled fresh garlic, and it still has the peel on it, just cut off the tips of it and smoosh it with the side of a knife and the peel will come right off. If you've never peeled fresh ginger, you can scrape the peel off with the edge of a metal spoon, pretty easily.