I found Nissin Foods' 40th Anniversary Chilled Noodles, which are limited to 3,000 online meals and contains extra-thick char siu and authentic Dandan miso, at a supermarket, so I bought them and tried them out.
A high-class chilled food set of ``Cantonese-style extra-thick fried noodles'' with extra-large and extra-thick juicy pork and ``Sichuan-style extra-thick dandan noodles'' with lots of dandan meat and miso, priced at 2,160 yen including tax. 'Ramen ' will be on sale from December 18, 2023 as a commemorative product for Nissin Foods' 40th anniversary of its chilled business. ``Ramen from a restaurant with long queues'' is said to be a ramen of the ``highest quality'' by combining the techniques of Nissin Foods' 40th anniversary of chilled food business into the noodles, soup, and ingredients. I found this product, which was supposed to be sold online in a limited edition of 3000 sets, at a supermarket, so I actually bought it to see how it tasted.
40th Anniversary of Chilled Business Ramen from a restaurant with long lines | Nissin Foods Group
``Ramen from a store with long queues'' was sold in limited quantities of 3000 sets at the official online shop from December 21, 2023, and was sold out at the time of writing.
However, after it was sold out at the online shop, I found that ``ramen from a store with long queues'' was being sold at the chilled food section of the Koyo supermarket for 2,138 yen including tax.
Furthermore, at AEON Style, I discovered ``ramen from a restaurant with long lines.'' At Aeon Style, it was sold at half price among other chilled foods. I was wondering, ``Why are they selling it at supermarkets even though it's supposed to be limited to 3,000 sets?'' So I contacted Nissin Foods and they said, ``In addition to the 3,000 sets sold at the official online shop, they are selling it at Aeon Group supermarkets.'' 'We also ship products,' was the answer. Additionally, there are no plans for additional sales.
So, I bought it before it was sold out.
``Ramen from a restaurant with long queues'' is a set product that includes one serving each of ``Cantonese-style extra-thick fried noodles'' and ``Sichuan-style extra-thick dandan noodles.'' If you look at the ingredients for Cantonese-style extra-thick fried noodles, you'll notice that the word 'grilled' comes before 'noodles.' Ingredients are listed in order of weight, so char siu is heavier than noodles.
The calories are 584kcal for Cantonese-style extra-thick dandan noodles, and 749kcal for Sichuan-style extra-thick dandan noodles.
Cantonese-style extra-thick fried noodles and Sichuan-style extra-thick dandan noodles are divided into black boxes.
Cooking instructions were written on the back of the box.
First, let's try Cantonese-style extra-thick fried noodles.
Inside the box were noodles, extra-large thick fried pork, and liquid soup.
When I measured the weight of the noodles and extra-large extra-large atsukayaki in each bag, the noodles weighed 117g and the extra-large extra-large extra-large atsukayaki weighed 129g.
The cooking procedure is as follows. First, pour liquid soup into a dish.
Prepare 2 pots, boil water, and heat the Extra Large Extra Attsu Charyaki for 4 to 5 minutes.
Boil the noodles in another pot for 2 minutes.
While the noodles are boiling, add 250ml of boiling water to the soup and mix well.
Once the noodles are boiled, drain them and add them to the soup.
Finally, add the extra-large extra-thick charcoal to complete the dish.
The completed Cantonese-style extra-thick fried noodles look like this. It has a simple composition with just a large piece of pork fillet.
The soup of Cantonese-style extra-thick fried noodles is said to be made with chicken, Jinhua ham, XO sauce, oyster sauce, etc. When you drink it, you will feel a strong umami flavor that is a mixture of meat umami and seafood umami. Because the umami was so strong, the saltiness of the soy sauce was overwritten, resulting in a strange taste that was supposed to contain enough salt but somehow wasn't salty at all.
When you slurp the noodles, the soup gets mixed into your mouth. Some instant noodles are said to have no taste, but the Cantonese-style extra-thick fried noodles had a definite wheat taste.
The extra-large extra-thick char siu is not only thick, but also has an extremely sweet part of the fat that disappears quickly, and a part that makes the meat juices come out when you bite into it. I felt that the char siu was ranked quite high.
Next, I will try Sichuan style super thick noodles.
Inside the box were noodles, Dandan meat miso, liquid soup, special Shimajiang sauce, and a pepper pack.
When we measured the weight of each bag, the noodles were 115g and the Dandan Niku Miso was 112g.
The recipe is almost the same as Cantonese-style extra-thick fried noodles. Warm the Dandan meat miso and noodles in two pots.
While the soup is heating up, dissolve the soup in 250ml of boiling water.
Once the noodles are boiled, add them to the soup.
Add Dandan meat miso, special shibama soy sauce, and pepper pack and it's complete.
The completed Sichuan-style super rich tandan noodles look like this.
First, when you eat Dandan Meat Miso with the soup, you can feel the spiciness, the aroma of sesame seeds, and the combination of sweetness and umami of Tenmenjang. Although the spiciness makes you feel a tingle in your throat, it doesn't hurt your tongue, and even an editorial staff member who doesn't like spicy food commented, ``It's just the right amount of spiciness that you can really taste the flavors other than spiciness.'' However, due to the strong sesame flavor and sweetness, some people commented, ``It feels more like a spicy sesame sauce hotpot than dandan noodles.''
As you slurp the noodles, the pepper gradually accumulates, giving you a slight tingling sensation on your tongue. However, as mentioned above, the sweetness of the soup is strong, so the taste does not emphasize the harshness. For this reason, one editorial staff member commented, ``I was imagining authentic tandan noodles that can be enjoyed at the same time as being both shocking and tongue-stinging, so I think it's a little too mild.''
Although it may be too mild, the quality of the tandan noodles with the flavor of sesame is quite good. I was hesitant to finish the Cantonese-style extra-thick dandan noodles because I was concerned about the strong flavor of the soup, but the Sichuan-style extra-thick dandan noodles was a magical dish that made me want to add rice and enjoy it till the end. .
In addition, a Nissin Foods representative said, ``There are no plans for additional sales,'' so if you are interested, please try looking for it at an Aeon Group supermarket as soon as possible.
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