🌀🌀 It doesn't start until you mix it! 🌀🌀 FamilyMart's cold noodles.
I tried four products that pursue the art of mixed noodles, unique to the famous shop supervision series!
Here we go!
Supervised by "Ippudo," famous for its red spicy miso
Cold Akamaru Tonkotsu Mazesoba
Cold noodles presented by "Ippudo," which has built a new ramen culture in Japan since its founding.
A cold tonkotsu mazesoba that combines a strong tonkotsu flavor with a spicy accent!
It's packed with a luxurious amount of toppings.
A voice echoes in my hungry brain: "Eat it quickly! 🍜"
No, this is mazemen (mixed noodles).
First, I must complete the ritual of mixing.
Yes, it's great how the sauce clings to the thin noodles 🙆
Time to eat!
The crisp thin noodles go perfectly with the rich and flavorful tonkotsu soup!!
Wait, here comes the spice! The culprit is this "Akamaru" red ball 🔴
When you mix the spicy miso, which is the key to the flavor, the deep spiciness stimulates your appetite!
I immediately learned the secret of "mazemen" 👓
Supervised by "Kagawa Ippuku," where the throat-feel is everything
Cold Mentai Cream Udon
"Kagawa Ippuku," a udon shop that won the Bib Gourmand for three consecutive years and is dedicated to "in-store noodle making," "freshly made," and "freshly boiled," says hello from Shikoku with its Cold Mentai Cream Udon ✨💕
When it gets hot, you just want to choose udon that you can eat smoothly.
Is this Akamaru 🔴 Part 2? ✨
The FamilyMart way is to first mix the cream and mentaiko (pollock roe).
Then, pour it over the noodles and mix everything thoroughly about 10 times.
The official mixing count is said to be "around 10 times."
Don't give up after 2 or 3!
After topping with green onions and seaweed... if you add a little bit of the mentaiko you saved, your excitement will skyrocket! Eat with your eyes. Please try it.
Now, time to eat.
The chewy udon and the popping texture of the mentaiko are irresistible! It's truly delicious! (I'm even starting to speak in Sanuki dialect).
The mentai cream clings perfectly to the udon.
And the flavorful seaweed is a perfect match!
It's doing a great job.
Even though it's rich, it's cold and easy to eat, and the plenty of mentai sauce gives a great sense of satisfaction!
Even if you're a soba person, you should try this!!
I also got an early taste of the "Suzuki" supervised Cold Stamina Mazesoba and the "Menya Kokoro" supervised Cold Taiwan-style Maze Udon, both on sale from 5/19 (Tue)!
Hearty Style - Supervised by "Suzuki"
Cold Stamina Mazesoba
"Suzuki," the originator of Stamina Manten Ramen in Mitaka.
This is a highly satisfying mazesoba with a sharp soy sauce-based soup topped with a punch of garlic.
It lives up to the "Stamina" name! It looks powerful.
When you think of Suzuki, you think of meat! Chunks of meat! ✨
The solid meatiness and the juiciness soaked in soup spread deliciousness throughout your mouth...
And then, the forbidden heap of garlic is insane!! It was a highly addictive bowl with the combination of rich garlic soy sauce, the umami of back fat, and the stimulation of black pepper!!
Full of Satisfaction - Supervised by "Menya Kokoro"
Cold Taiwan-style Maze Udon
"Menya Kokoro" was captivated by the Taiwan Mazesoba that originated in Nagoya.
They opened their first shop in Ookayama, Ota-ku, Tokyo in January 2014. They have newly supervised Taiwan Mazesoba for FamilyMart using "udon"!
This one is also full of ingredients.
That's right.
Not a single ingredient can be missing; you can feel the commitment.
Is it ready to eat when the noodles turn brown?
That's proof they are well-mixed with the sauce!
I tried adding the tempura bits as a later topping without mixing them in.
The aroma of fish powder that stands out in the soy sauce-based soup, the spicy minced meat, and the punch of garlic. The crunchiness of the tempura bits and the chewy texture of the udon are addictive!
The crispiness of the cucumber and green onions also joins in—it's a deliciousness traffic jam!
Please enjoy the Kokoro-style Taiwan Maze Udon, which you can only eat at FamilyMart!
[Summary] These were mixed noodles where the possibilities expand infinitely depending on the order of ingredients and arrangements.
What did you think? This time, we investigated "Cold Mazesoba and Udon: What happens when famous shops supervise them?"
As a result, it's a waste to just mix and eat; adding toppings later, mixing the ingredients and sauce first, or adding rice at the end—the deliciousness was infinite.
I can't take my eyes off the trends of cold noodles supervised by famous shops!
