A new sense of ingredients with a new sensation of yakiniku, Ebara "a lot of hot spicy · dry · neat salt" is just a sense of eating meat together with the ingredients

Ebara is "Grilled meat of grilled meatSeries and "Golden tasteSince its establishment in 1958, as a representative of the series, it is a company that is committed to fresh meat and keeps delivering goods to the world.

It is released from that Ebara "Lots of ingredients for yakinikuThe series is a product of a new sensation that itself is like a piece rather than a taste that made use of the texture of the ingredients such as onions unlike the liquid till so far. I was able to get 3 items in this series, so I tried it on various meats to see how fresh meat matched meat.

From Ebara, a large amount of ingredients "Appealing a lot of yakiniku noodles" appeared. How to use is very easy. Just put it on the baked meat and eat it!

The taste is "medium hot", "dry", "negal salt", the content is 130 g each and 368 yen including tax.


I opened the contents and arranged. Ingredients such as onions are plentiful, rather than tranquilize "Bukkake! Side dish oilIt seems like a dish of dish like ".


"Medium spicy" is based on Ebara's "golden taste" taste. Raw materials such as apples, onion, onion saute, white sesame, roast garlic, garlic and the like. It looks like "golden taste" has been solidified as it is, the onion and sesame seems totally clogged. The smell is also "golden taste" itself, you can be confident that the match with meat is no mistake, it is a level that you no longer feel comfortable.


This is "dry". It is based on "golden taste" as well as "medium spicy". Raw materials such as apples, onion, pepper sauce, white sesame, miso, pea mackerel, honey, red pepper etc. Compared with "Medium", it is a color with redness. In the scent the color of the pepper sauce appears deeply, and an exciting smell with a spicy tone.


Raw materials of "Negishi" include syrup, onion, long onion, white sesame, apple, lemon juice, garlic, pork extract, pepper, red pepper etc. It looks greatly changed with the two items so far, and it looks like salt sagging. I felt the odor condensed rich aroma of swine salt carribes tightly.


We prepared three types of meat this time. It is a lot of lean meat, rose with lot of fat, and pork belly.


This is rose meat with a lot of lean. The fragrant smell of baked meat has drifted, I can not afford it already ....


First of all, it is from '中 辛'. It seems to be painting miso rather than putting on it. Good combination of lean chewy texture and onion with shakiyaki onion. The sour taste and sesame flavor goes well with the meat with a feeling like eating onion meat with onions with "golden taste" soaked strongly.


Next is "Dry". Peach eggs and peppers are included, but the fragrance is strong, but the spicyness is suppressed, the extent to which a little bit of tone and spicy comes up to the aftertaste. It might be a bit disappointing for those expecting hotness, but I can stop guigui meat with the scent of gochujang and the strong taste of "golden taste".


It is "salt". Probably it is refreshing taste, the addictiveness that I want to bite the above two items of meat is low, but the sourness and the flavor of garlic are well appearing and the meat odor is being erased firmly. I get tired of the strong taste "When I think that I want a change in taste" the effect is tremendous when used.


This is a fat rose meat.


I will get it from '中 辛'. The taste is not defeated at all even to a large amount of fat which exudes from the hot meat. "Golden taste" is characterized by being able to enjoy the unbreakable taste which is not influenced by the taste of the meat, but it was confirmed that the gene was securely inherited.


It is "dry". Again, I strongly taste the meat with the strong taste. The elegant texture of meat texture and onion "Shakijaki" is pleasant and overcoated with a tie.


The difference in the taste of meat is easier to understand than the above two items, you can eat while feeling compatibility with meat.


And next time I change my preference and challenge pig swallowing.


I attempted "middle spicy". Porcine Toro is characterized by fat containing umami, but it mixes well without having a fight with a strong taste. I felt the high degree of perfection as a tangle around harmoniously harmonizing pork with not just beef.


It is "dry". This also matches well with meat, but since the smell of the meat remains a little, I feel that the spicy of red pepper and red pepper will be more suitable if it is a little stronger.


"Negishi" here is the most matched with pig Toro so that you can feel it at the moment you ate it as "This is the best combination in this combination." The flavor of goat and garlic disappears the smell of the meat firmly, and the umami is doubled with salt sagaru, the taste that all the goodness of this "salt" is pulled out.


Liquid sag has the advantage of impregnating the taste to every corner of the meat, but the advantage of the "drinking lot" series is that it is like an eating meat together with a side dish as the taste itself has a texture It is a point that you can taste the feeling. The taste of the taste condensed because of the solid is felt as fragile, and when you eat only the same taste you feel monotonous, but since there are 3 kinds of taste, enjoying while eating is the best way to use.