Just by warming and cooking on rice will become a rice cooker after the pot "A taste of kakugo rice"

Pot dishes to eat in the cold season are warm with the body warmed up, but "Oya" which is made by putting rice after the pot is also delicious. It is easy to make "Kakame rice" of such uncle and flavor easilyMarumiyaIt is sold for a limited time from "A taste of raw kakugo"is. Since "Hokkaido Ishikari pot style" and "Hakata cooking pot pot style" are sold, I tried both.

Easy to spend a limited period of time Atsuta taste Atsukaze Rice noodle | Marumiya Rice Crawl
http://www.marumiya.co.jp/product/other/atsuatsutei/000406.html

Easy to spend a limited period of time Atsutazete Atsushi Nakake Rice noodle | Marumiya rice crow
http://www.marumiya.co.jp/product/other/atsuatsutei/000405.html

The package looks something like this. Soup for 2 to 3 people is in the retort pouch.


An orange package reminiscent of a salmon is "Hokkaido Ishikari pot style".


It seems that vegetables including salmon and radish are contained.


Speaking of Ishikari pot, the flavor of miso butter. Expectations are expanded as to how it is being reproduced.


It is easy to appreciate just warming and putting it on rice.


In addition to raw materials such as vegetables and salmon, miso, butter, it seems that thickening has been added with a thickener.


And here is "Hakata cooking pot hotpot".


White cloudy soup is a white package of image


Chicken, vegetables, and mushrooms are included.


It is the difference between Ishikari pot style wind that contains apple cider vinegar and starch syrup.


First I will try opening the Ishikari pot wind. Even without scissors, you can open it by pulling by hand.


I tried transferring it to a vessel. The salmon, which is loosened finely, flows out with the soup.


I can confirm the carrot and radish, and the body of spicy salmon, but I could hardly see the appearance of goat.


This product can also be heated in a microwave, in that case you need to transfer to a vessel.


A cooking time of 2 minutes and 30 seconds with a power of 600 W is the standard cooking time. It seems that something has bursted with a lighter "Pon" sound during heating. Do not forget to wrap.


I tried warming the Hakata cooked wind with boiling water. Put it in boiling water without opening the seal and boil it for 5 minutes to 7 minutes.


It is hot after heating, so it is safer to use scissors.


Contents is like this. You can check finely carved chicken and leather, and vegetables. The figure of the onion can not be confirmed here.


The color of the soup looks something like this. Hakata cooked wind has a slightly yellowish color against the red-hot Ishikari pot style.


Because it is kakugo, pour the soup firmly and it is completed. I tried putting chopped green onion in the topping.


Ishikari pot wind brought on the rice with the salmon which floated on the soup appeared on the rice. I was surprised to see that it was surprisingly large. When you put it in your mouth, the slight sweetness of butter diffusely spreads, you can feel a rich flavorful flavor. Salty of salmon is a good accent matching with sweetness of butter.


Daikon and carrots are also often impregnated with taste, melting in the mouth hollowly without chewing. It is strange because the thickening is added to the soup, it just warms and it is cooked on rice, but after really eating the Ishikari pot, I feel like I cooked rice and cooked it. It is also felt that the salty taste is strong, but there may be individual differences around here.


When you carry "Hakata cooker pot style" in one's mouth, the flavor of ginger drifts. It feels a bit like a medicine dish, but it seems to be safe to eat even people who are not good because there is no habit.


The vegetables here are well tasted and will melt in your mouth. Chicken contains both leather and herbs, and it feels like I'm feeling a sense of volume while adding rich flavor to the taste. As mentioned in the package, although it is rich in thickness, it may be due to the flavor of ginger that it feels strange and asserous.


"A taste of kakugo rice" is on sale from November 7, 2013 (Thursday) through February 28 (Fri) 2014.