Myojo calls this the “Final Kitsune Udon” cup noodle. It’s undoubtedly a powerful udon noodle cup. So what makes it so “final?” Udon noodles normally are available a easy dashi-based broth with thick wheat noodle and a bit of fried tofu on prime. The fried tofu is a favorite of foxes in accordance with Japanese legend, so it’s referred to as kitsune udon. I’ve had a number of sorts of kitsune udon earlier than, with Nissin normally being a favorite (Nissin Strongest Donbei Kitsune Udon), so there’s loads to check this to.
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| 3/4 view of the cup. It comes with a flavour oil packet on prime to amp up the style. |
Myojo’s product description says there’s enhanced kelp flavour (vital for the umami of the dashi broth) that makes the soup even richer and extra scrumptious! There are colourful toppings that cowl the noodles to make it much more attractive! The packaging has additionally been redesigned to look nice in shops. That is the final word cup of style and design.
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| The lid of the cup. Mainly says the final word cup, with depth and richness to the soup. Elegant sweetness and flavour. Just about builds up the soup! |
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| The Final cup is the massive branding in black on gold within the center. This does appear to be an aesthetic and stylish cup of noodle because of the darkish inexperienced background with lighter highlights from the photographs of the soup and gold. |
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| Says it’s kitsune udon and the image present diced fried tofu and the shrimp tempura bits. |
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| Dietary info. This can be a common sized noodle cup. |
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| Substances, allergen info, and producers information. Preparation instructions are on the prime in black print on a white background. To arrange, pour in boiled water as much as the fill line, shut the lid, and wait 3 minutes. Then add within the oil packet and stir. |
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| Have a look at the entire toppings for this noodle soup. There may be blocks of fried tofu (it is sort of a candy fried tofu that finally ends up spongy – most individuals prefer it). There are orangish shrimp flavoured tempura bits. Inexperienced onions and many dehydrated egg spherical out the toppings. It does look very deluxe. |
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| The flavour oil and enhanced dashi inventory. |
I’ve to say I’ve a really beneficial impression of this prompt noodle cup. There have been plenty of toppings of egg, shrimp tempura bits, fried tofu, and inexperienced onion. When the soup was prepared, there was a gentle dashi aroma that was nice and savoury. Like most udon cups, the noodles used a wider flat wheat noodle that rehydrates higher than a thick spherical one. It smelled extra seafoody when it was rehydrated. Perhaps this was from the shrimp tempura and the oil. The flavour oil was delicate in aroma like a skinny soy infused oil.
After I first sipped the soup there was a deeper, however nonetheless delicate savouriness hits hit on first sip. This was most likely from the flavour oil. It was very good. The udon noodles are on the thinner aspect of a few of these kinds of noodle, however they nonetheless had a pleasant texture and regular chew to them. The spongy, barely candy tofu nuggets have been good. The tempura tasted vaguely of shrimp and the egg simply added to the general richness. This was a pleasant noodle cup, however I am undecided in regards to the final. You would not go improper consuming considered one of these.
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| Closeup of the noodle toppings. |
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| There’s a good number of toppings. Good color steadiness. |
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| Closeup of the noodles. They have been good. |
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