Added taste and texture like pudding to apricot tofu "Dark Rich Acanthopan Tofu" Tasting Review

From Morinaga, "rich rich pudding" which made "rich taste" and "volume feel" compatible with each other has been released, but "Dark Rich Agnito Tofu" (130 yen tax) has been added to this series. It is said that it has a rich taste using only milk fat and a dusty texture, but decided to actually eat what kind of taste it is.

Annin tofu appears as a series of "rich rich pudding" that can satisfy both "taste rich" and "voluminous feel" and taste and quantity satisfied!

The appearance looks like this. The package features colors based on red.


Apricot flowers are designed in the lid part.


Although sake is included when looking at the raw material name, this is liquor made from apricot (Amaret), it is used as a scent of apricot.


Nutrition ingredients are here. Calories are 204 kcal per one (150 g).


When opening the lid, the fragrance of apricot comes a bit.


It is a crispy texture like a pudding rather than a texture made with apricot peculiar to apricot tofu. This tendency also appears in the taste, the taste of dairy products like fresh cream enveloping the taste of apricot has become a very thick and mild taste.


It also makes the richness of the taste Uri, and the volume is also about the same degree Snow Brand Meg Milk's "Rich melting almond tofu"(130 yen per tax), so I decided to eat here also for comparison.


It is the appearance of "rich melting apricot tofu". As the former "rich rich apricot tofu" is the later genera- tion of this, it is a design that must be thought of as "did you refer to various things?"


Looking at the raw material name, dairy products were listed first in "rich rich almond tofu", but saccharides are listed first here. Normally, raw material names are written in descending order of content, so it seems that this area is affecting the taste.


It is a nutritional ingredient. 182 kcal per one (140 g).


Taking the lid gives off the fragrance of apricot.


Okay, we will. It melts softly when you put it in your mouth with a slick texture, and its mouthfeel is refreshing and refreshing. It is definitely a rich taste coupled with the fact that the scent of apricots is often felt in places where sweetness as dairy products often appears. It seems that it seems to concentrate ordinary apricot tofu gently.


As you can see, comparing "rich melting almond tofu" gives richness by directly evolving the taste of apricot tofu as it is, "rich rich apricot tofu" features dairy products like pudding It is giving richness by putting out, both of which feature richness, but the direction is totally different. People seeking richness of generic apricot tofu tried "thick melting apricot tofu", a person who likes the taste of dense dairy products like puddings and dusty texts, tried "dark rich apricot tofu" It seems to be worth seeing.