I tried a morning star "Demonro-Soba plus seafood pork bone soy sauce" of mushrooms soup supervised by Mr. Hidenobu Ishijin, a ramen critic, Hiroshi Osaki

From morning star, ramen criticMr. Hidenobu IshigamiWhenMr. Hiroshi OsakiWe bought it immediately because the new version of "Oniro Sesame Seafood Pork Bone Soy Sauce" co-supervised by "Kidorohroso plus fish pork bone soy sauce" was released.

Speaking of Ishigami Hideyuki, a ramen critic called "a man with a god's tongue" who won the championship successively at "TV Champion Ramen King's Championship". Mr. Hiroshi Osaki, a database site essential if you like ramen "Ramen BankRepresentative director of Ramen Databank Co., Ltd. which operates. What kind of cup noodles have been supervised by two people who can be said to be big in the current ramen industry?

So, the actual appearance and taste of Akeba "Onigorosoroba plus fish pork bone soy sauce" (248 yen including tax) is from the following.Meisei Oni Doll Soba Plus Seafood Pork Bone Soy Sauce | Akishin Foods

This is the package.


In addition to two critics this time, the popular shop "Ramen kira starMr. Nobuhiro Hoshino, a shopkeeper, suggests "pepper ootachi" as a topping.


It seems that there are two types of sheep, "Random" and "Crushed band".


This project seems to be due to the "TOKYO 1 Week Ramen of the Year" Mook's publication memorial.


Pictures also on the side.


Raw material indication. It seems that accents such as fried garlic, red peppers and brewed vinegar are contained.


Nutrition information table.


Allergy labeling.


It is like this when removing the outer vinyl.


Mr. Ishigami is the owner of the ramen king championship successive and is now active as a writer.


Mr. Osaki is an ironman who has flattened 19,000 ramen noodles by September 2010 and continues to eat 800 to 900 ramen every year in recent years.


"Kira star" has stores in Musashino-shi and Nakano-ku. Both are closed on Thursdays.


How to make it is on it. Also,State of developmentIt seems that you can see some webs.


I just opened the lid.


Noodles are "Super non-fried noodles".


There were four types of powder soup, crushed band noodles, liquid soup, rich tangle (pepper bonito bean paste) that was inside.


I throw crushed band noodles.


In instant noodles, powder soup is put before roughly pouring hot water. In case of this product, powder soup is put in afterwards, and hot water is added first.


Wait 5 minutes, put the powder soup just before eating.


I will stir from here.


Put powder soup and stir it.


Inject liquid soup further.


Is it based on rice oil, very red liquid soup.


Stir again. The fragrance of rice oil drifts.


Tasting for a while in this state. The soup is muddy, I feel more like a bowl of ramen. As an atmosphereRokuroYaTsukemen TETSUFeel close to what put the oil into fish cake like fish cake. However, I feel that little richness is missing.


Introduction of rich flavor. The fragrance of bonito spreads and spreads. It is not that we mix all of the rich taste and stir, but it is delicious that it was better to have some unevennessDevelopment diaryIt was written in "I practice it.


I will get you. Feeling closer to the popular shopkeeper than before entering the richness. The spicy oil and scent of garlic are good accent. Mushrooms soup is also often involved with the soup, which makes this feeling fun. However, if you compare it with the tsukemen which comes out in the shop again, I feel the taste of soy sauce and the taste of tonkatsu somewhat weak.


By the way, when I first made it, I put hot water after putting in powder soup just like a cup noodle I always make. This is where I put the powder soup on the crushed band noodles.


Since there is no choice, put hot water as it is.


Since putting hot soup after putting the powder soup first, when stirring, a part of the powder became a dam.


Also, at this time I put a whip of the rich, I completely agitated. If it mixes it looks almost the same as before looking at it.


Although the fragrance of the fish is powered up, I feel that the taste becomes uniform on the whole and weak impact a bit. As a matter of course it may be delicious to eat it without stirring too much.


What I felt most distinctive in "Onigorosoba Plus" is still a mushy soup. It is a nice feeling to get involved in a thick, sticky noodle, but it is almost semi-solid so I will accumulate in my stomach with great momentum as I eat it. Eat even a cup of quenching. However, since the taste is not so strong, it may be a little different if you expect a rich soy sauce flavor or tonkotsu flavor. Ramen, you may try someone who likes bastards once, what kind of thing it is.