"Italian oil" and "Lacquer oil" "Rice oil onion salt", Esbee food containing new ingredients Including rice oil Compared volume
A big hit "Bukkake! Side dish rice oil spicy spicy"Sobie food, which has led the market for rice oil with ingredients, launched a new ingredient-filled oil, so I tried to eat it at once.
Italian restaurant in Ginza, Tokyo "La · BettolaI am a chef owning 'OchiaiIs supervising "Ochiai chef's hanging chao! Italian oil"Which used ponzu and radish grated"Scattered! Garlic oil"Using long onions and onions based on salt and chicken breasts"Scattered! Rice-based leek saltThree kinds of new sensations that I have not seen in the oil rice oil that I have had so far are lineups.
Eat comparisons are below.New oil seasoning finally appears! | Rubber oil related products of ESBEE food
This is "Ochiai chef's chao! Italian oil". A map of Italy is designed.
It seems that it is suitable for western food such as warm vegetables and salad, pasta and pizza.
The name of the product is rice oil. Raw materials seem to include fried garlic, anchovies, olives, etc. based on olive oil and rapeseed oil.
The sign of Ochiai chef in the lid.
When opening it, for light oil it spreads a light fragrant scent, appetite is intensified at a stretch. The ingredients are rather large and crisp and hard, the impression that it is a ingredient of so-called ingredient-filled oil. If you put it in your mouth separately, a crispy fried garlic that is crispy spreads the texture of the softness combined with olive's softness, then a sharp spicy oil comes in. Basically it is the taste of olive oil, but there is certain "umami" that is not found in ancient rice oil that is due to anchovies, but still quite sweet. Although it was rice oil, it was Western style style and it was light finish.
Next, I will eat it on a pasta which is one of recommended ways of eating. When you eat a bite, it is overwhelmingly delicious compared to when you eat alone with rice oil, it feels like you are eating pepperoncino. It just matched the texture and hotness of the ingredients and ingredients, umami and saltiness perfectly, and it was established as "cooking", just in spite of simply putting boiled pasta railla.
I will try even warm vegetables. The simple sweetness and the softness of the vegetables are well harmonized with the ingredients, making it a superb gem as well as being equal to pasta. Boasting a versatile capacity of "western food menu anything", apparently it seems to be problematic thinking as "Western buffet version of bukkake! Side dish".
This is "Let's leave! Lacer oil". A light blue arabesque pattern is decorated.
It seems to be suitable for dishes such as salads, garlic, cold and potatoes, shabu-shabu.
The item name is "who". Radish and corn oil, brewed vinegar, etc. are used as raw materials, and it is clear that it is a general item.
It is said that it is "a sauce that makes more money than it can be put on." It is impressive that the phrase "Putting" is crooked.
When you take it out, it smells a sour taste very close to that of ponzu. Since most of them are grated radish, the ingredients are very soft and it may be better to use a spoon than chopsticks. Even if you try to eat alone, there is almost no response and rough texture of the radish itself. Seasoning is Japanese style, strong acidity, there is a dense taste that seems to suit steaks. The bitterness is thin, and there is little oiliness. Impression that it looks very similar to grated ponzu.
I tried cold and parentheses which is recommended way of eating. As the sour taste of ponzu-like wind is good, it is refreshing and has a solid taste, so it seems to be suitable for snacks. Roughly speaking, it is a product that added ponzu to Daikon Oroshi and added spicy, but it is delicious because of simplicity.
At the end is "lean buttery! Rice oil onion salt". It is designed to treat green arabesque pattern.
She said that it meets cold, parentheses, salad, natto, and grilled meat.
The name of the product is "Sauce", and raw materials such as goat, onion, corn oil etc are used.
The lid is like this.
Open quickly. The scent of goat's salt is very strong, but on the other hand it does not smell much greasy. The ingredients are pretty soft and carved with onions and onions finely. When you receive it separately, the crispy texture of the crispy with onions and onion is really comfortable and refreshing. Pain and greasiness are weak, and there is light acidity.
I also recommend this cool and put on the bracelet. Saltiness and sourness of goat's salt matches perfectly with the simple taste of tofu. Since putting onion on tofu is a standard in the classic, compatibility is guaranteed. It is a nice taste if you come out as a dish of dishes at a restaurant. It will be appreciated as an appetizer. It is a refreshing menu so it seems to be useful for the hot season of the coming season.
For comparative purposes, ESBI's standard product "Bukkake! Side dish oil" was also prepared.
Compared with this new product, the hardness of the ingredients is conspicuous. Rapeseed oil was strongly felt in both taste and scent. It is delicious without standard complaints, but it is certain that the oiliness is strong and heavy.
Looking at 4 kinds, it is like this. The lower side is "Ochiai Chef's Chao! Italian Lun Oil", from there counterclockwise "Let's spoon! Larcle scallion salt" "Let it be shredded! Lacquer oil" "Bukkake! Side dish oil". "Bukkake! Side dish oil" is only strong red, others feel light looking.
All of the new products of this time are finished in the taste which I have never tried before and I felt a spirit of trying to exploit the new ingredient-filled oil. Also, as it is a lightly refreshing impression overall, it may be nice to buy it for the hot season in the future.
in Gastronomic Adventure, Posted by darkhorse_log