Terriyaki burger style "Nissin-yaki soba U.F.O. Teriyaki sauce and mayonnaise BIG" tasting review by Moss supervision review

"Nissin-yaki soba U.F.O. Teriyaki sauce and mayonnaise BIG" supervised by Terriyaki burger's ancestry · Mos BurgerSince it was released today, I bought it at once and tried it.

An innovative attempt to supervise yakisoba by Mos Burger has been done and I am reminiscent of the rich source of Mos Burger's Teriyaki burger from that phrase, but what kind of finish is it going on?

Reproduction degree of Teriyaki sauce and impression of taste are from the following.Nissin Yaki soba U.F.O. Teriyaki sauce & amp; mayonnaise BIG | product information | Nissin Foods

This is "Nissin Yaki soba U.F.O. Teriyaki source and mayonnaise BIG" (195 yen including tax)


To the lower right package Sumi "Copy of Terriyaki Burger's grandfather Mos Burger" and a familiar Moss Burger logo. The design like a spiraled paper that looks like it is petri dish in packages matches the image of Mos Burger.


There is only a stick to the product name BIG, the hen is a huge 130 grams.Regular U.F.O. Somen is 100 gramsSo, it is about a 30% surcharge.


Raw material name is like this.


786 kcal per meal and quite high calorie. It is a number that you want to moderate at dinner when you have lunch.


As an allergic substance indication, wheat, eggs, milk ingredients, pork, soybeans, apples are included.


When turning over the exterior film, "Secret of Moss's Teriyaki burger" was written. Teriyaki Burger was released in 1973, and that Mos Burger is its original. Just reading this reminds me of the taste of Teriyaki Burger on Moss, but I eat yakisoba for the future.


There were liquid sources and mayonnaise inside. As well as usual U.F.O. is entering the cup from the beginning.


Pour hot water, cover and wait for 3 minutes.


And peel off the seal of the hot water cutout located at the top of the lid and cut off the hot water.


Combine the sauce and cook top it with mayonnaise. When opening the sauce, the thick and sweet scent tickles the nose. Because it is a considerably sweet smell, I hesitated for a moment whether this is good for harvesting on fried noodles.


There is also a large diesemin which imaged the meat of a hamburger too. It is considerably bigger than a die counter such as in a cup noodle.


I will get it. Normally thick noodles and heavy sauce often get entangled. At the stage of smelling sweetness was a source of prominence, but the taste is not sticky, it is not solid fat, but the impression that it is exactly halfway between the sauce of yakisoba and the source of hamburger. Since Daisuminchi has a good taste of meat, eating about two at a time certainly reminds me of a hamburger patty.


Together with the feeling like Japanese-style seasoned U.F.O., we can eat Morimori even in the big days. Just as Mos Burger supervision, it was quite complete as a fried noodle sauce taste, so people who got bored with usual Worcester sauce taste and those who just asked Teriyaki burger would try it once It might be nice.