"Akira noodle's bottom power Sichuan style funny noodle" taste of bright red soup tasty review

Akashi Foods produced ramen that captured the flavor of "Phantom Source" which is one of the foods hit in 2015. The source reads "Kaiji" and reads as "Gaiway", but this product is "Sichuan style strange (noodles)"."Kaiko sauce" which was outstandingly compatible with deep-fried chickenHowever, I bought it and tried it as to what it would be if it was ramen.

"Saikawa no Kami no Senba no Koi no Koen no Koen" on November 16, 2015 (Monday) New release throughout the country (PDF 339 KB)
(PDF file)http://www.myojofoods.co.jp/news/pdf/20151020_01.pdf

The package looks something like this. Because it is "strange", the image color is purple.


There is no name "raw source" in the raw material name.Mysterious sourceCompared with the raw materials of soup, sesame sesame, sesame, sugar, spice and so on are likely to be applicable.


It is 376 kcal per meal


When you open the lid, it's quickly followed by powder soup and seasoning oil. Both are to be put just before eating, there is no need to open before pouring hot water.


The amount of hot water is about 440 ml.


Wait 5 minutes ...


Noodles are completed.


First of all, put the powder soup and lightly mix.


Subsequently, we introduced seasoning oil. I was surprised to see that it was too red.


And when mixed, it looks like "Ramen Hell" .... It is better to express it as "vermillion" than "red".


I am going to put down the rest here, but I feel as if I'm really good with the rest.


That's it.


The middle thick noodles have good slippery and throat, and also moderate elasticity, good eating comfort. As for the taste, as in the case of eating red pepper noodles, the back of my throat got harder, I thought, "Is this a kind of strange thing?", But then the inside of my mouth gradually warms gradually I will. There is something that is close to the spicy pepper. If you say spicy noodles, it tends to be overwhelmed with peppers, but it is quite nice to feel this kind of spicyness.


The soup is bright red at a distance, but it is clear that it is more transparent when you put age. It is a soup that I would like to apply not only to ramen, but also to other dishes.


However, it is regrettable that the ingredients are not entangled in the noodle at all, and because the green onion and the meat are small grains, it is difficult to scoop up with chopsticks, so it will be left for a while.