Tokachi Shinzatsu noodle "Teshikubaru ramen rich thick seafood squeezed soy sauce" is really thick

In Lawson, I bought "Nozomu Takazu noodles" which we have released since July 16, so we found "Teshiki Ryori rich thick seafood squeezed soy sauce", so I bought it. The written "wrapped flow water lake watercress wrestling lake" written in the package was difficult to understand the taste, but the fish-seasoned soy sauce was rich.

Details are as follows.
Contents are soup, special soup, retort ingredients, dried ingredients, glue.


Put noodles and dried ingredients, pour boiling water and wait for 4 minutes. Specialty soup and retort ingredients warm up on the lid.


After waiting for 4 minutes, add special soup and retort ingredients. It is a special soup paste that is cloudy black.


Mix firmly, add glue, Completion.


A pretty fragrant smell spreads into the room and adds appetite before adding special soup. The soup is merely being labeled as rich and it has become quite dark taste. Seafood extract, bonito powder and mackerel powder are included, so you can taste the flavor of the fish in more than enough. I think that the thickening of soy sauce soup and non - fried are well matched, and it seems that it is fairly favorable as a soy sauce ramen. Watercress looks quite delicious in package photos, but it is a dry ingredient so excessive expectation is not prohibited. To that extent, the retort pork stews give us satisfaction.

The site of Tokachi Shinshu noodle is below.

Tokachi Shinshu made noodles

Teshikubaru ramen official website is here.

Teshiki Rumen

Wikipedia is familiar with watercress.

Netherlands Garasi - Wikipedia, the free encyclopedia

According to the Teshiko Ramen shop owner blog, it seems that 2 tons of watercress was collected in making this cup noodles this time. I would like to go to the main office once and taste it.

Teshikagarin ramen shopkeeper blog: Teshikaga ramen total head office limited ramen nationwide to cup noodles - livedoor Blog (blog)