Everyone tried to actually cook using a paste seasoning "Niritatchi" which can be easily seasoned in Japanese style

All-purpose seasoning There are many, but recently is seen often easy-to-use paste seasoning in a tube filled. Japanese style paste seasoning newly appeared from Higashimaru sauce "NeiritchiI saw two kinds at the supermarket and I got it immediately. I tried to cook using actually what kind of paste seasoning in Japanese is what it is.

Negishi soy sauce is white soap | 【Higashima Soy Sauce】
http://www.higashimaru.co.jp/products/detail/pdt0097.html

Nerirushi miso pork bone | 【Higashima Soy Sauce】
http://www.higashimaru.co.jp/products/detail/pdt0098.html

In this paste seasoning, there are two kinds of Japanese style seasoning "Neiritchi": "soy sauce hot water" and "miso pig bone".


It's side by side with the vertical 138.1 mm iPhone 6. The size of the tube can just be held with one hand.


What kind of dish can you use? First of all, using "Niruti Soy Sauce Shimane Dashi"Parapara baked"Seafood-grilled soba"Snack CucumberTo actually make it using the recipe introduced on the official website.


In addition to "Soy Sauce (Honbu)" as a raw material for "Neruti Soy Sauce Shirogane" there are umami sources such as "Chicken Extract" "And Extract" "Pork Extract" "Shiitake Extract".


The content amount is 160 g, and it is 50 kcal with 20 g used for one serving pot.


The color is candy like caramel. I tasted it for Saji for a while, I feel the umami of soy sauce and soup clearly. Since saltiness is also attached, even if you do not prepare soy sauce and salt separately, you can season with just "Niritatchi soya hot water".


First of allParapara baked"1 serving. The ingredients are chopped green onions, ham, carrots.


We prepare 10 g of "Neruti Soy Sauce Shima da". It was 10 g with one cap of the cap, but we squeezed it out with a scale to grasp the sensation. If you draw out a circle for one turn to a degree that is one size larger than the cap of the tube, it will be approximately 10 g.


I pulled oil in a frying pan ......


Stir fry with ham and carrot at medium heat.


Once you transfer the ingredients to another dish, pull the oil again in a frying pan, put the melted eggs and immediately add the rice, stir fry well.


Add ham and carrots you saw last time looking at the dawn ......


In addition, I will introduce shredded green onion and "Neruti Soy Sauce Shimayori".


Stir fry and serve. It is completed in around 15 minutes, including carving tools.


When I try to eat it has a flavor of soy sauce and soup, it is not Japanese fried rice, it is a Japanese style bake that I eat at home at all times. It also helped sweetness of carrots and it was pretty gentle finish. However, there was an opinion from the editorial staff who tasted "There might be a little taste", so if you like a bit more taste, add a little more "Neritichi soya white hot spring" while tasting at the frying stage Also OK.


In the meantime, prepare a soup as a sort of baking. I just melted "Neruti Soyu Shirayu Da" in hot water and scattered shredded green onion. If you drink between musicals, you will drain the baked oil and refreshingly, the taste compatibility is perfect.


next"Seafood-grilled soba". In addition to noodles, the ingredients are pork loin and shrimp, squid, carrots, cabbage, bean sprouts. Pork loin and cabbage, carrots are cut into sizes to eat easily beforehand. Shrimp and squid have been thawed things that were frozen.


Put the oil in a frying pan and stir - fry the ingredients.


40 g of "Niruti Soy Sauce Shimayashi" will be put in when shrimp and squid are thoroughly cooked. It is ok if you insert a circle that is one size larger than the cap so that it draws four times.


When you see the time, put noodles with fried noodles, and quickly entangle them.


Completion after serve. This is about 15 minutes until completion. The smell of soup and the fragrant smell of shrimp appetite. Actually eating it, just a good salty. The flavor of soup stock matches the flavor of seafood ingredients, not mere salty, it is finished in a mild flavor with depth.


Three items are "Snack Cucumber". Coat salt on the cucumber placed on the cutting board, roll it like it sticks and let the salt mix.


Then hit and break with a stick pin. By doing this, the taste becomes easy to soak.


After cutting into bite-sized pieces, put cucumber and cucumber in a plastic bag and add "Niruti Soy Sauce Shima Dashi" and let it fall in a refrigerator for about 30 minutes after getting in well.


Completion with plenty of green onions. When making, I was worried that "It will be salty with this seasoning so much," but it was surprisingly smooth and perfect for a little chopstick break.


This time it is "Nerirushi miso pork bone". From the recipe using "Miso pork bone" which is introduced on the official website, "Hormone roasted udon"Ginger grilled pork"Colorful vegetables and miso dipsWe will make three products. Where mischievous matter is gonna happen if you make ginger pork of pork with taste of miso pig bones.


"Miso" comes to the top of the raw material name when looking at the back.


Contents amount is 160 g, and 20 g of 1 serving Nabe is 54 kcal.


A scent of sweet miso when opening the seal. Tasting it is a sweet taste, it is thicker and more rich when compared with "soy sauce hot spring." Also, the color is deep brown with strong reddish color. There is also a salty taste properly, but thanks to miso I do not feel tormented.


First of allHormone roasted udon". We use cabbage, chives, bean sprouts, onions, carrots, the main thorns use the sima (cattle's large intestine).


I put udon and other than chili paste in a frying pan. I will burn vegetables with sauce that comes out plenty of hormones.


When the fire comes to pieces, I will stir about 40 grams of "Nerirushi miso pork bones" so that they become entangled with the whole.


I put udon and leeks, and at this time it is a good idea to stir it just like putting a little hot water and loosening it.


Here is completed in about 15 minutes. The burned hormone fat and scent of miso wrapped the kitchen and the editorial staff who was watching also raised a voice without thinking "This is absolutely so!" When I eat a bite, it is quite ants that the richness of miso and umami of hormones match perfectly. It is authentic flavor to the extent that it can not be thought that I just seasoned the ingredients with just paste seasoning.


Then "Ginger grilled pork". First place one pork loin meat in a frying pan with oil and bake at medium heat.


When baked color comes in, "Nerirushi miso pork bone" and put ginger and ginger.


As you bake seasonings in the meat, the neighborhood is wrapped in a sweet scent of miso at a stretch, stimulating appetite.


Serve with cabbage shredded. Proper preparation of seasoning such as preparation of seasoned sauce and processing of undercoat makes it unexpectedly troublesome, but if you use "NERITCHI Miso Pork Bone", it will be completed in only 15 minutes.


When eating, it is slightly different from general ginger baking which seasoned with soy sauce and mirin, but this is ant with this. It was slightly taste to just grill for ginger and I learned slightly unsatisfactory. Ginger is working well, but the taste of pork loin is strong so I want a little more richness.


The editorial staff who tasted together taught "trying to catch up" and eating it, the balance of taste improved drastically, it became richness that I wanted white rice at once. The sweetness of miso and the flavor of ginger are more perfect than I thought.


"Colorful vegetables and miso dipsJust cut the vegetables in stick form and prepare. The source to be dipped is "Nerirushi miso pork bone" as it is.


Mayonnaise and Bagna Cowder are major vegetable sticks, but the flavors of sweet miso well with shakiraki vegetables. It is a taste similar to "Moroi", which seems to be a liquor's thumb.


Actually using "Niritatchi" I found out that it can be seasoned easily anyway. Of course it is important to use a variety of seasonings each while weighing each amount, but on the other hand it is rather troublesome, it takes time and labor. It is simple and very convenient to have one paste seasoning suffice to cook in busy intervals, or if you are not so familiar with the dish itself. "Cutting ingredients and putting" NERITCHI "and just stir-frying", so the time of cooking can be shortened considerably. Moreover, it is a great merit that it can be used as it is as a dip or a finger. However, because both are mildly seasoned as a Japanese style seasoning, it is recommended to use it a little more if you prefer a strong seasoning.

"Neruti Soy Sauce Shirayu" and "Neruti Miso Pork Bone" are available at supermarkets throughout the country, and the suggested retail price is 410 yen including tax. In addition, on Amazon.co.jp it is "Neruti Soy Sauce Shirahama" and "Neruti Miso Pork Bone" together for 2 sets of 821 yen, 410 yen per tax. It is also available from the link below.

Amazon | Higashimaru soy sauce Natchi soy sauce hot water, 160 g × 2 pcs | Higashimaru | Japanese style mail order


Amazon | Higashimaru soy sauce Niritchi miso pig bone, 160 g x 2 pcs | Higashimaru | Japanese style mail order