The perfection degree of Kodama noodle udon "mushi" is obviously amazing

Speaking of longevity, the mainstream is "raw pot-type noodle" which boils in a pot of ultra-famous aluminum foil. Actually, however, "cup raw type noodles" existed besides that. There is no need to put a pot on fire, it will be done if there is only hot water. However, what is amazing is its recall. It has reproduced almost the same taste as "In a pot" with an instant cup version. Clearly the completeness is very high. When eating this it is enough to feel that other company's udon is "Nanicolle?" Especially the perfection degree of Kakiage was definitely top level at the present stage in instant.

So, I tried to make Kodama noodle "Bullet" (Dan) and Kakiedake Soba "Gin" (Gin).
Lifestyle and Food Items: New Arrival Information: Kakeaku Udon Udon Kakenaki Soba

The contents of Kakiedd Udon "Bullet" (Dan) is like this.


Kaki noodles buckwheat noodle (gin) is like this. Both are pretty simple.


First of all I will make it from Kakiedd Udon "Bullet" (Dan).

Pour out the udon in a cup, pour a lot of hot water and disentangle.


After lidding the cup like a cup of yakisoba, cut the hot water and put soup on it


Pour hot water to the inner line and wait for 1 minute


Finally it is finished with Kakiage


Kakiyoshi buckwheat noodle (gin) is also made the same way. First I will put a buckwheat near the cup


Sprinkle with hot water


When I cut the hot water, I put soup in it


Pour hot water to the inner line and wait for 1 minute


Completion with Kakiage on top


When eating it actually, the level of taste clearly differs for Kampaku Udon "Bullet" (Dan). Because the texture of udon is the same as that of a pan type, there is a texture that is slippery with that elasticity. In addition, the soup receives the same impression as the original pot type. Soup that Dashi often worked on. It seems that it is a thin roasted with Japanese style soup stock such as bonito, kelp and sea lions, and light mouth soy sauce, but this is delicious. Pickled rice is on top of the top. There are only a couple of tempura in the crispy style, and it seems that it is like Kinki as far as it is. You can declare that the cup udon of the same line is definitely the top.

So, Kakiyoshi buckwheat noodles "Gin" are people, but this one is quite normal. As soba becomes tough and hard, it feels like a passa, so there is a sense that it will be delicious from the area around the taste of the second half. I feel that the degree of completion is obviously lower compared to "Kanbaki Udon" Bullet "(Dan). I'd like you to work hard for a while, there seems to be improvements in various ways.

Personally, probably, the last time I introducedThis curry udonIf you add this udon to the soup, you will feel that you will be the strongest curry udon ... ... If you have the opportunity ... Let's try it.