I tried 'Meisei Ippei-chan Daigaku Garlic Garlic Finished Curry Udon' where the scent of curry and garlic richly overlap

" Aisei Ippei chan Dai Sakura Garlic Garlic Garlic Finished Curry Udon " arrived from Akashi Foods on December 3, 2018 (Monday), so I tried it before a sale. " Ippei -chan " series is famous for "Yakusa no yaki soba" and its variations, but there are many unique items besides yakisoba, and this "scorched garlic finished curry udon" was also quite impacty.

"Meisei Ippei-chan bowl of burnt garlic finished curry udon" (released December 3)
https://www.myojofoods.co.jp/news/7431.html

This is "Aihei Ippei-chan burning scorching garlic finished curry udon".

The soup contains "curry seasoning" and "curry powder".

One meal (116 g) is 509 kcal, the soup part is 49 kcal.

When opening the lid, there were 3 sacks of "powder soup" "seasoning oil" "after-going mischievous", fried deep-fried was already waiting for hot water with udon already.

Put powder soup only before putting hot water. Since this powder soup contains curry powder and so on, opening the bag spreads the scent of curry. It is an item that can never say "eat secretly".

Wait 5 minutes when pouring 440 ml of hot water.

When time comes, peel off the lid, finish with seasoning oil and finish it. At the end, there is a big garlic chip, and the scent and smell of curry from the previous time begin to mix.

Udon is a flat noodle with a slender surface, and if it is a coated chopstick, it may slip, so disposable chopsticks are perfect. The soup is quite smooth, its viscosity is low, and it does not feel like getting entangled in noodles. The curry itself is not too sweet, not too hot, but it is not too hot, but sometimes the sharpness of the combination of hawk's nails and curry runs over the tongue. The most characteristic is scent. Trying to rinse noodles As you raise the device and bring it closer to your face, just like the overflowing from the vessel, the tingle and heavy smell combined with curry and garlic will dominate your nose.

Because udon is very light, leave the smell in the vessel and slide into the throat and throat.

After eating was "Recommended meal", 150 g of white rice was prepared.

It feels like I feel the taste that I was tired directly when I was eating udon, and it feels like "curry rice cooking" rather than "curry rice". It may be ants to slightly reduce the amount of hot water when you want to tightly enclose soup in tightened rice.