I tried "Tori cartilage" & "How to cartilage" that you can easily taste the taste of izakaya-like snacks at home

Suppress food deterioration due to overheating found in the conventional retort sterilization method and keep the flavor, color, form and texture of the material "Newly aerated cooked foodThe snacks of "Kamoi"Tomari cartilage (thigh)"Tomari cartilage (breast)"Baked or cartilage"is. It is a feeling that you can easily taste the izakaya-like taste at home, so I decided to eat it.

Kamoi Food Industry Co., Ltd. - Creation of richer food culture - Turtle cartilage (thigh)
http://www.kamoifood.co.jp/goods/nankotumomo.htm

Kamo Food Industry Co., Ltd. - Creation of richer food culture - Turning cartilage (mune)
http://www.kamoifood.co.jp/goods/nankotumune.htm

Kamoi Food Industry Co., Ltd. - Creation of richer food culture - grilled or cartilage
http://www.kamoifood.co.jp/goods/ikanankotu.htm

Since there was a boxed one, I purchased it.


When opening the lid of the box, it can be displayed as it is at a retail store.


It is 10 boxes per box.


Package is like this, one bag 210 yen including tax.


When you look at the raw material, you can see that it is seasoned with salt and pepper.


The energy in 100 grams is 317 kilocalories. Because the content is 30 grams, if it is per bag, it is about 95 kcal.


When opening it, it is not very strong, but it smells like greasy chicken in chicken.


It's about this amount when you put it all on the plate. Gatsuguri It is not as tall as in my stomach, but there is an extra amount of snacks for one person.


Looking closely it gets greasy. It is good that it does not become ticking after drying. Taste is not "crunchy" feeling as "cartilage", but rather feeling as moosamosa. Salt and pepper are the main seasoning, but it is neither too spicy nor too thin to say it. When I was drinking I felt salty, so I thought that it was good even if the seasoning was a little bit thicker.


It seems to be good to warm up in a microwave oven, so I actually try it.


Wrap it and warm it for about 1 minute.


Before warming in the microwave, there is not much change in appearance, but the meat's flavor is strongly emerged by heating, you can feel the rich feeling increases. Although the feeling of mozamosa remains as it is, it is recommended as this taste is felt darker than before.


Next challenge to the flying cartilage (mune).


Raw materials are like this, soy sauce etc. not added to the tomato cartilage (peach) are added.


The energy in 100 grams is 160 kcal and it is about half compared with chicken cartilage (thigh). Since the content is 25 grams here, it is 40 kcal calories per bag.


The aroma is stronger than the bonito cartilage (thigh). It is also a greasy smell, a heavy flavor.


When I put it on a plate, it looks like this. Unlike Tomari cartilage (thigh), it has a pointed shape.


Again the surface is greasy and greasy, inviting appetite even if it looks. The feel of eating is felt more colored than bony cartilage (thigh), but it is not so much that there is chewiness. The taste is salt and pepper frequently, and you can also feel a savory taste because of the addition of soy sauce. I knew when I tried to eat one bag, but the agy became tired while I was eating too much, but because it has moderate softness, I can finish it without difficulty until the end . In that sense, may this merit also be beneficial.


I tried to chin in the microwave oven.


The warmer one improves the taste better. If you eat at home we recommend that you warm.


The last is baked or cartilage. Until now it was chicken, but I'm looking forward to what kind of taste it is like with rafts.


Looking at the raw materials, you can see that sugar, brewed vinegar, chili and so on are also used.


Energy in one bag (35 grams) is 78 kcal.


I put it out on a plate. You can feel the smell like it.


It seems that the taste is similar too. It is feeling that each piece is thick and rugged, so it has elasticity, there is a god of giving. Feeling that the taste seeps out to the crowd, it is characterized by being able to enjoy slowly in the mouth. I did not feel the hotness of chili too much, so it seems better to think about the spicy just about flavoring. Compared to the above two items, it is good that the taste is sufficient even when it is cold.


If you warm up, you will get a savory flavor like a little heat on the stove etc. Even if it says anything, there is warmth, so if you eat it in a cold period, it's worth adding one time.


It is not possible to reproduce the taste of a pub as it is, but there is no sense of passion like food like fried snack food which is often fried, so it seems to be good if you eat easily at home.