I tried using Maruyami 's "Take out Chinese Chinese Combination Seasoning Deepening People" whose taste of cooking changes by one spoon

MarumiyaIt was in 1971 that "Mabo tofu noodle" was produced. In keeping with the fine improvement, this year it celebrated the 45th anniversary of the release, in commemoration for a limited time "The original reproductive version of Mabu Tofu" was released. In accordance with this, the Chinese compound seasoning which can be used plus for cooking "Deepening taste "Deepening spoon
"Deepening spoon "Deepening spoon" New release on August 25, 2016 | Thanks to Marumiya Food Industry Co., Ltd. Press release
http://prtimes.jp/main/html/rd/p/000000179.000010538.html

The left end is the current "Mako Tofu's Ingredient Spicy", The center is"The original reprint of the hemp tofu", The right end appeared in 2014 as a premium seriesMelon spicy tomato with luxury taste".


And, starting from August 25, it appears that as a related new product, the Chinese compounded seasoning "Deepening spoonfulness" "" Deepening spoon ".


"Spicy miso" is a seasoning containing flavored vegetables and ground pork based on pea mackerel and pepper pepper oil. "Azo miso" is a seasoning containing flavored vegetables and ground minced chicken, based on sugar noodle sauce, red miso, scorched garlic oil (black oily oil) and leek oil. You can add each dish you cooked to just before you eat it and change it to your favorite taste.


This time, I tried this "spicy miso" "izu miso" after making two kinds of hemp tofu using Maruya 's "Mabo tofu noodle" and "First generation hemp tofu reprint edition" I decided to decide.


The left is the current product, the right is the reprint edition.


I prepare myself for one tofu (about 350 g - 450 g).


The way to make is exactly the same for both the current product and the reprint version.


First of all, dissolve powdered flour with 2 tablespoons of water.


Next, put 180 ml of water and one serving of Mabo Tofu into one hand pot and boil it at medium heat. Although it is "frying pan" in how to make packages, I tried to make a one-handed pot to pass heat to tofu firmly.


When the raw fish boils, put the diced tofu into it and boil it further.


Stop the fire here, stir stir the powdered powder well, and sprinkle through the pan slowly. When it is over, I will evenly mix it.


Once again with fire, when it gets thick, it is completed.


The left is the current product, the right is the reprint edition. When I tried it, it seemed that the spicyness that the current product was spirited is sweet and the reprint version is somewhat similar to sweet mouth.


When I put "spicy miso" here, the salty taste corresponding to Mabo Tofu itself was canceled, instead, the numbness of spicy originating from pea mackerel and peppermint came out in the foreground. It seems that it changed to groceries I bought under the department store.


As a result, when putting it on rice, although salty is not as good as "classic eater oil", salty salty becomes the driving force to feed rice into the stomach.


One "Miso" is quite sweet as it is using sauce sauce. Together with Mabo tofu, dry and sweet mouth are a bit different vector, and although it does not match, there seems to be a better match menu.


Because of sweet mouth, rice is more like "spicy miso" feeling.


I tried to dissolve it in ramen soup, but ....


This change is quite interesting and it was a product I wanted to use by all means when getting tired of the instant noodle taste.


The "Deepening People" is 80 grams each, and the suggested retail price is 250 yen per tax.