I added 'Fujiko salt konbu' to cup noodles and eat umami with Ace cook 'Fujiko salt konbu using salt-cut soba / Dashi soy sauce udon'

Fujiko salt konbu is a classic as a rice cooker and an ingredient of onigiri, but Fujiko × Ace cook's collaboration cup noodles "such as salt-fried soba with Fujishiko salt " that such salt konbu has entered into the fried noodles and roasted udon " Fujiko salt konbu using sushi soy sauce udon " appeared on July 30, 2018 (Monday). I tried to taste a rare eating method of salt konbu, which is to combine salt buckwheat with yakisoba and yakitori.

Fujiko × Ace cook collaboration project, second-awaited! I'd like to eat it in a hot season to finish with "Fujiko® salt konbu" Cup noodles Fujiko salt konbu Ushiyaki soba / Dashi soy sauce udon New release
(PDF) https://www.acecook.co.jp/news/pdf/1807_FDY.pdf

Fujiko salt konbu used salt-baked soba | Product information | Ace cook Co., Ltd.

Fujiko salt konbu using soup stock soy sauce udon | Product Information | Ace cook Co., Ltd.

"Fujiko salt konbu used salt-baked soba" and "Fujiko salt konbu using soup stock soy sauce udon noodle" (180 yen for each tax) add "Fujiko salt konbu" which used 100% kelp from Hokkaido It seems to be a cup noodle that you can eat crispy in the hot season by making kombu umami effective. The package of both cup noodles uses the "Fujiko salt konbu" logo and it makes it easy to understand that it is collaborating at a glance.

Let's see from "Fujiko salt konbu used salt-baked soba" of soba noodles.

Contents amount is 82 g, and raw ingredients are listed in "mild items" as "salt kelp" or "fried ball with red ginger". The item of "seafood flavor seasoning" is included.

The energy per meal is 367 kcal.

In the cup is included "seasoning sauce" and "post-entertainment quickly" and adds just before eating.

How to make pour hot water to the inside of the cup line ......

Warm it for 3 minutes while warming it with the seasoning ladle on the lid.

After 3 minutes elapse, throw away the hot water from the hot water inlet on the opposite side turning the lid and cut hot water well.

"Seasoning Sagaru" and "Successfully entering morning" are introduced.

After mixing well, "Fujiko salt konbu using salt-baked soba" has been completed. A quick black "Fujiko salt konbu" and red "Red ginger ingots" and "white sesame" are on top. There is a scent of garlic contained in someone.

Salt fried noodles with reasonable saltiness and umami when eating. I imagined a seasoned seasoned seaweed because it is a package pushing Fujiko to the front, but the taste of the tangle such as the scent of the tide is modest and it is a supporting role to support the whole, not too salty, umami There are chopsticks advance. The thin fried noodles are not too hard, they are not too soft, the ingredients tangle well, the sesame ingredients and finely carved salt konbu are adding bubble wrap and texture.

Because it does not smell so much salt, you can feel the flavor and taste clearly when you eat salt konbu at once after all. I knew that the chopped salt konbu was integrated with salt fried noodles.

Next is "Fujiko salt konbu using sushi soy sauce udon"

Raw materials can be imagined that bonito umami is effective as it contains "bonito flavor seasoning" and "bonito flavor seasoning" unlike salted fried noodle "squid flavor seasoning" in the item of sauce. Of course, "Konbu seaweed" is included in the item of quickly. "Egg" is listed elsewhere.

Since the content is 81 g and the energy per meal is 362 kcal, it is almost the same as that of salted fried noodles.

The way to make it is almost the same procedure as for the salt-baked soba, pour the hot water first. Wait 5 minutes after putting hot water here. Add "Seasoning Sagaru" and "Successfully entering morning" just before eating.

After 5 minutes, discard the hot water from the hot water cut and cut the hot water well.

Next, adding a seasoning adds a fragrance to imagine soy sauce, and the noodles are dyed brown.

We will put in post-marketing quickly.

When mixing well, "Fujiko salt konbu used soup baked udon" finished. There is a scent of soy sauce contained in who.

When I tried it, the taste of soy sauce that the dish was effective. It is sweet and seasoned, but salty taste is stronger than sweet taste, salty taste is somewhat stronger than oiled soba, oil is entwined. There is eating with thick noodles, soy sauce taste is working and it seems to be slightly disgusting seasoning rather than being refreshed. Salt konbu supports thoroughly as a supporting role even for yakinbu udon. Both cup noodles also collaborated with salt cups to push the front side to the front. No color things were being made, and salt hanging was added and finished in an exquisite balance.

"Fujiko salt konbu used salt-baked soba" and "Fujiko salt konbu using soup stock soy sauce udon" can be purchased at retail stores such as supermarkets and convenience stores nationwide

in Gastronomic Adventure, Posted by darkhorse_log