East-West confrontation! The east and west cup udon · soba has different taste, taste and color

I heard the story that "cup udon and cup soba has different taste in the east and west" the other day so I immediately bought it and tried to compare it.

Eating compared with Nissin's Donbu "Kitsune Udon"When"Tempuraoba"West Japan and East Japan version, Toyo Suisan's Maru-chan"Red noisy udon"When"Green Raccoon SobaAlthough it is a nationwide version and the Kansai version of the Kansai version, when I actually made it, it gave an amazing result that the soup's color and taste are completely different, so this time, with detailed pictures, report a difference thoroughly I tried.

Details are as follows.
I tried arranging them vertically. It is spectacular to have as many as 8 pieces.


Denshi of Nissin "Kitsune Dozen". The left is West Japan version and the right is East Japan version. Although it does not change appearance in particular, the west Japan version has "smells fragrant" at the bottom of the labelBonito and kelpIt is written as "Tochi Megane," while the East Japan version "smellsBonito soupIt is the point that it is written that it is "thick cod roe."


In East Japan version (E) is written. Is it "E" of "EAST (east)"?


In the West Japan version (W) letters. Apparently it looks like "W" of "WEST (West)".


I opened it at once. The color of powder soup bag is different. The left West Japan version is red, the right East Japan version is blue.


I give it. Somehow the East Japan version seems to have a darker color.


I just opened the powder soup. The powder color is also different. East Japan version color is dark.


It is done. The color of soup looks somewhat different ... ...?


I put it in a glass cup and compared it. I was surprised at the apparently different colors.


It is followed by Nissin 's Denpa "Tempura - Su". Also here is the West Japan version on the left and East Japan version on the right. As with "Kitsuneodon", the West Japan version is "Bonito / Konbu Dashi", East Japan version is "Bonn Dashi" mainly.


Eastern Japan version is the letter of (E).


In the West Japan version (W) letters.


Subsequently, Nissin's Donbu "Tempura-Ooba". Again the color of the powder soup bag is different. West Japan version is pink, East Japan version is green.


I just opened the powder soup. The color is different ....


Completion. The color may be slightly worse for Western Japan version.


Next is Maru-chan of Toyo Fishery "red noisy udon". The left is the Kansai version and the right is the national version. Characters of "Kansai" only in the Kansai version.


The color of the powder soup bag is Orange in the Kansai version on the left and red in the nationwide version on the right.


The color of the shadow was the same.


I opened the powder soup. Probable color is different.


It was completed. The difference in soup color is noticeable.


Finally Maru-chan "Green Racetracked Soba". The left is the Kansai version, the right is the national version. This is written only in Kansai version as "Kansai".


The bag of powder soup is greenish in the Kansai version, while the nationwide version is green.


The powder soup itself may not look so different in color.


I could do it. Again the nationwide version is darker.


I compare and eat compared the following impressions.

· Donbei "Kitsune Dake"
Eastern Japan version has soup dark, basically the flavor of soy sauce is stronger than bonito, but the soup of the western Japan version is slightly sweet, and there was sweetness more than soup as a result. I do not really feel the taste of soy sauce, because I emphasize soup stock.

· Donbei "Tempura-Osa"
The difference in taste is clearly evident than "Kitsuneundo". The eastern Japan version has a strong bonito because the bonito soup is too tasty, while the west Japan version has a crisp, somewhat sweet taste. When eating alone, I was not conscious of it much, but the difference in taste is conspicuous when actually eating compared.

· Maru-chan "Red noisy udon"
First of all it is a nationwide version, it is just a taste like "noodles based on soy sauce". Feeling to push the soy sauce flavor forward further than the East Japan version of Donbu "Kitsuneodon". On the other hand, the Kansai version has a taste like sushi base Udon. The taste was different to the extreme the more it was totally different thing.

· MARUCHAN "Green Raccoon Soba"
The nationwide edition was soba noodles with no sweetness, soba sauce and skipjack soup, but the Kansai version was based on the nationwide version and just tasted like crispy. I am expecting that the taste is distinctly different like Denpei "Tempura - Soba", I feel like I am shoulder watermarked.

By the way, I found out interesting things as to why the taste is different, based on the position of "soy sauce (soy sauce)" stated in the raw material section of the package. In addition, what is written in the raw material column is written in order starting from what is basically included.

Donbei "Kitsune Doodon". Eastern Japan version above. In the third row of the raw material, the second from the left there is the character "soy sauce", but in the western Japan version the fish extract is posted in the same position. In addition, the order in which "kelp extract" is posted is far before the East Japan version.


Followed by Donmu "Tempura - ba". Attention is paid to the position of "soy sauce" contained in East Japan version soup. The third row from the top, the second from the right, Western version is the fourth from the top, the second from the left.


And Maru - chan "Red noisy udon". In the nationwide version, there is a powder crust in the third row, while the Kansai version has a seafood extract in its place, there is sugar in the former person.


MARUCHAN "Green Raccoon Soba". The nationwide version has "powder crushed", while the Kansai version has "seafood extract" and "powder konbu".


Apparently soy sauce and bonito soup are used for eastern Japan (or nationwide) version, and it seems that the western Japan (or Kansai) version is heavily using kelp, seafood and sugar. It seems that the difference in taste has come from here.

By the way, there is a difference in taste,"Donbu" official websiteIt is described in the following link in.

Why are buckwheat noodles and Udon noodles different in Kanto and Kansai?