time for a bit of a round-up..

minestrone

kagome never lets you down. the minestrone boom doesn’t seem to have hit back home.. in japan it’s popular if only for dieting.

cup noodle miso

it came out as a limited edition and the flavour is deep. maybe that’s why it’s so popular?

sanratan

it recreates the taste of the sanratan i’ve had in restaurants pretty well..

meat sauce pasta sauce

kewpie makes these too.. the taste is just so-so..

chilled asparagus potage

this one is genuinely delicious. and easy. just pour in milk and a rich, nutty soup is ready in seconds. what a great idea.

mapo tofu

well.. products like this mostly taste about the same.. though this one does use some rather special spices..

sapporo ichiban’s shio ramen

there is a snoopy version out now.

pork kimchi jjigae uma-meshi

it belongs to the series where you pour in hot water and it turns into rice, and the pork kimchi one tasted pretty good too.

yotsuba’s camembert

doesn’t seem all that different from meiji’s.

meiji’s smoked camembert

the smoking makes it about 100 yen pricier, and it really does taste smoked. it’s already good to begin with, so is the smoking even necessary? i do wonder, but it’s not bad, so it’s worth having once.

hanabatake bokujo’s potato chips made with camembert

not bad at all, as i remember it..

sweet potato

this is the dessert oshiri tantei loves. the recipe isn’t difficult, yet surprisingly few places sell it. it took some hunting..

cheeza, smoked cheese flavour

smoking seems to be the trend. smoked things really are good with a drink..

mos burger

these days they have a menu that swaps the bun for lettuce. as someone who has to diet, i’m glad to see it.

ajinomoto’s consommé cubes

make minestrone with this and it comes out delicious.

homemade minestrone

it looks plain.. but the taste is outstanding. i copied the recipe from the japanese drama “what did you eat yesterday?”, and the celery does not seem all that necessary.. i threw it together loosely and it was a success.

jiro-style donbei

the noodles being udon makes it a bit different, but with a ridiculous amount of garlic thrown in it does taste close to jiro-style.

mushroom soup with truffle

soups like this are very well done in retort pouches. lately korea seems to be putting out a few retort soups as well.

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