サタデープラス「ひたすら試してランキング」 2025年3月8日 ＃505「つるつるもちもち！手軽でおいしい“カップうどん”」
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00:00How can it be so delicious?
00:02This is getting fun.
00:04I don't know how I'll do in today's ranking.
00:09Shimizu-ma and the other announcers will test everything in the world without any choice
00:15and create their own ranking.
00:19Ranking by trial and error
00:23Today's topic is
00:26Jidan, the classic of delicacy
00:32Just by pouring hot water, you can taste the soup and the smooth noodles
00:40Kappu-udon
00:43However, there are many products in supermarkets and convenience stores
00:49From noodles
00:52to soup
00:55Also, fox, kakiage, ume-jiso, and vegetables
01:01There are many ingredients, and it's hard to choose one
01:08So this time, the Kappu-udon that each company recommends will be a big hit
01:14From the satisfaction of the ingredients to the taste of the noodles and the cost performance
01:19They will test everything in their own way
01:24Kappu-udon
01:28This is way better than the Kappu-udon
01:31This is delicious
01:33I feel like I'm in a dark horse
01:36I feel like I'm in a great dark horse
01:38I don't know how I'll do in today's ranking
01:42Also, the Michelin Guide for 5 consecutive years
01:46Sasaki Hiroshi
01:49And the Michelin Guide for 7 consecutive years from 2017
01:54The Michelin Guide for 5 consecutive years from 2017
02:00The Michelin Guide for 7 consecutive years from 2017
02:02Kondo Yasuhiro
02:06I like this
02:08I think it's great that the quality of the noodles has improved
02:13If you make this, you're a genius
02:16It's well balanced
02:18From the praise of the professionals
02:21I don't know what to emphasize
02:25It's a little off the mark
02:27I don't feel like I'm drinking udon soup
02:31It doesn't taste like it was made
02:36No choice
02:38We will announce the top 5 recommendations
02:43Kappu-udon
02:45We have 13 types of Kappu-udon
02:48that have cooperated with this project
02:51If you line them up like this, there are many types
02:56Nissin's Donbei, which cooperated with the project
03:00A.C.E.C.O.C.K. and ION Top Value's private brand
03:04In addition, Yamadai and Sugakiya food from instant noodles manufacturers
03:11There are a total of products that top-notch instant noodles manufacturers
03:16Let's investigate which one is the most recommended
03:22There are 5 checkpoints
03:24Cost performance, taste of noodles, taste of soup, satiety of ingredients, taste of the whole
03:32We will rate these 5 items with 10 out of 10
03:35The total score will determine the overall ranking
03:40First, let's check the cost performance
03:44Let's compare the price of each item by weighing them
03:50The average of 13 items is 20.1 yen per 10g
03:56First, the long seller released in 1976
04:01Nissin's Donbei, Hitsume Udon
04:05This is a very popular product
04:08When it comes to cup udon, I think of Donbei
04:11I used to eat it a lot for lunch when I was in college
04:15I used to eat Donbei a lot
04:19The origin of the name comes from Udon's Don and Don-Kusai's Don
04:24At first, there was a voice against the negative meaning of Don-Kusai
04:29The long seller revolutionized the world of cup udon
04:34by selling it in a bowl-shaped container for the first time in the industry
04:41Last year, it was the best-selling product in the cup noodle market
04:48254 yen divided by 96g times 10 is 26.4 yen per 10g
04:55It's a little expensive
04:58I see
04:59It's unexpected
05:02Next is Yamadai, a noodle maker based in Ibaraki
05:08Yamadai is good at making Gotouchi noodles
05:12This time, it's Osaka's Kasu Udon
05:14I'm looking forward to it
05:17Yamadai's New Touch series has 18 types of Gotouchi noodles
05:25Kasu Udon, which is a popular menu in Osaka, has been commercialized as a cup noodle
05:3215.9 yen per 10g
05:34It's cheap
05:36It's unexpected
05:38The taste of Gotouchi noodles
05:41It's quite a bargain to be able to eat it at this price
05:45Furthermore
05:47Champon Udon
05:49I'm curious about this
05:525 types of ingredients
05:53Cabbage, carrot, squid, kamaboko, corn
05:56I'm attracted to it
05:58Kin-chan, a speciality of Tokushima Prefecture, has been developed to target people who lack vegetables
06:05The cost performance is also highly rated
06:08Among them, the first place is
06:11This one, which has a large average of 10g
06:1510.5 yen per 10g
06:20It's cheap
06:22It's a bargain
06:25Udon Dappe, which is the most popular noodle in Ibaraki Prefecture, is the first place
06:33The price is also shocking
06:35It's 84 yen per cup
06:38It has a good texture
06:41It's a bonito-based soup
06:44However, by automating production, the cost is reduced
06:52I'm surprised
06:53I'm surprised
06:55I'm happy
06:59From now on, let's check the four items about the taste
07:04We have invited two people to evaluate
07:10Gion Sasaki and Sasaki Hiroshi
07:12Sanuki and Kondo Yasuhiro
07:14Thank you
07:18Michelin Guide Mitsuboshi for 5 consecutive years
07:21The legend of Japanese cuisine, Sasaki Hiroshi
07:24Furthermore
07:27Michelin Guide Bib Gourmand for 7 consecutive years since 2017
07:33Udon with a strong texture and a good texture
07:38Sanuki and Kondo Yasuhiro will also participate in the survey
07:43What is the delicious point of cup udon?
07:47It's filled with oil
07:49It's all trapped inside
07:51The saltiness of the noodles and the spiciness of the soup
07:56I'm curious about how each company tried to make it
08:03Noodles are the main part of udon
08:07Noodles are important
08:09The texture of the noodles, the smoothness of the surface, and the elasticity
08:15I think that's the point
08:17To be honest
08:19Can I expect it?
08:21I think so
08:24However, there are more and more products that satisfy their worries
08:31How can it be so delicious?
08:34What kind of udon is this?
08:36I'm surprised
08:38I don't know the ranking until the end
08:42First, let's eat the noodles and check the taste
08:48It's not just the standard
08:51Each udon has its own characteristics
08:56First, the thick soup stock udon
09:05It's delicious
09:07It's good for your back and throat
09:09It's easy to handle the noodles
09:12The noodles come off easily
09:14If it's normal potato starch, it's easy to stick when you put it in hot water
09:21There is also starch that does not stick to hot water
09:24I think that's what's evolving
09:28The handling of noodles
09:30You're good at it
09:35There are various types
09:37The most important evaluation point is the texture of the noodles
09:42Among them, Yamadai's New Touch Osaka Kasu Udon got a lot of attention
09:50It uses 100% domestic wheat flour
09:53It has a smooth texture and a chewy texture
09:58What did the professional say?
10:02I thought it was interesting
10:05I think it has a unique texture because it's shrunk
10:11Yes, the shrunk noodles are designed to get along well with the soup
10:17It looks like an ordinary shape
10:21The texture changes depending on where you bite
10:24It's fun
10:25I'm getting used to it
10:27I'm getting used to it
10:31In addition, the small udon series of Sugakiya Foods
10:35Pay attention to the unusual noodles
10:38Wow, something amazing came out
10:40Oh, it's udon
10:41It looks like it just boiled
10:44Yes, this is a raw noodle type
10:48It is said that there are three types of instant noodles
10:53Among them, raw noodles are complicated to make
10:56It's not very popular because it takes a lot of time
11:01However, Sugakiya Foods, which is particular about noodles
11:04It is said that it has been manufacturing raw noodles using domestic wheat flour for nearly 60 years
11:10Of course, the texture is
11:15It's a little different
11:17It's like udon
11:19It's chewy
11:21I want to eat it with soup stock
11:23That's right
11:25Even with the texture, there are various personalities
11:30The first place in the taste section of noodles is
11:33This is what I should say
11:37It's like the udon I'm looking for
11:40If you think it's good, you'll eat it
11:42There may be some people who are used to eating
11:44But even so
11:45You can tell the deliciousness by comparing
11:47Donbei
11:50No. 1 annual sales in the cup noodle market in 2024
11:54Nissin's Donbei fox udon is No. 1
11:59The way the teeth enter when biting
12:02I feel like I'm eating udon
12:07The texture is different from the outside and the center
12:11It feels like there is a core
12:14That's why you can tell how the teeth enter
12:17In fact, this noodle is not just a noodle
12:21It is a three-layer noodle that is strong and sticky
12:23It is sandwiched between noodles that are easy to mix with soup
12:29It's easy to just pour hot water
12:32It is said that you can taste a chewy texture like raw noodles
12:37It was a noodle with such technology
12:41It's amazing
12:44The next item is the taste of the soup
12:47What are the points of evaluation that interest you?
12:50Udon is the life of soup stock
12:53I think there are various personalities
12:55Soy sauce, bonito flavor
12:57If the soup stock is bad, no matter how many times you put it in, it will be bad
13:00There is something like a critical point in me
13:03I hope it fits there
13:07It looks pretty difficult
13:10Bonito flakes, kelp, dried sardines
13:13The flavor of the soup stock produced by the ingredients
13:15Which product has a good balance?
13:20For professionals who are particular about soup stock
13:22It is a super important item
13:25If you compare it right away
13:27Unexpectedly, the evaluation is repeated
13:32I don't know what to emphasize
13:37Bonito flakes, kelp, dried sardines
13:40It's a little off the mark
13:46I don't feel like I'm drinking udon soup stock
13:51The taste is not good
13:54It's a little hard
13:58There are many products that are difficult to balance the taste
14:03But among them
14:07It's soup stock
14:09It's delicious
14:11I'm always happy with the aftertaste
14:16The highly rated one is
14:18Nissin's strongest donbei fox udon
14:22The concept is noodles, soup stock, ingredients
14:25It's a delicacy that sticks to everything
14:31The noodles are thick enough to boil for 8 minutes
14:34It's a very thick udon
14:36According to the survey
14:40It's delicious
14:42I don't think it's just a cup noodle with hot water
14:47Among the 13 types, it is highly rated
14:52Also, in the normal type of donbei
14:54The main soup stock is made from two types of ingredients
14:58In the strongest donbei
15:01It's made from 6 types, including kelp
15:06The soup stock is layered with many flavors
15:09Michelin 3-star prawn
15:12It's too balanced
15:14I almost drank it
15:17What happens if fox and noodles are put in here?
15:20It washes away the taste of fried tofu
15:23I can imagine a good cycle
15:28I didn't expect the cup noodle to have this much flavor
15:31This is amazing
15:33However, the strongest donbei
15:37In the soup stock category
15:39The first place is the dark horse
15:43I like this
15:45This is a little touching
15:47I want you to put it in
15:49The taste of the soup stock is good
15:53The first place in the soup stock category
15:56Yamadai's new touch, Osaka Kasu Udon
16:00It's a deep-fried beef hormone
16:02It is said that it reproduced Osaka's Gotouchi Udon
16:09The sweetness of the meat
16:11The deliciousness of the fat
16:13It's very concentrated
16:15If this is served in a restaurant
16:17I think I made it in this restaurant
16:21The most particular thing is
16:23How to make the taste of beef
16:26Based on beef extract
16:28Combination of bonito and kelp
16:30Even though it is rich
16:32The aftertaste is refreshing
16:34It was finished
16:38The next thing to check is
16:40Satisfaction of ingredients
16:42Check the ingredients of the product
16:44Its type and volume
16:46I will check the taste further
16:50Of course soup and noodles
16:52This is the highlight of each company's individuality
16:55Unexpected discoveries continue
17:03Great
17:05Deep-fried beef hormone
17:09Deep-fried beef hormone
17:11Nissin's Donbei Onikakiage Udon
17:15Onion is sweet
17:17The texture remains
17:19It's better with ginger
17:21The taste is firm
17:24In addition
17:26I'm glad to have so many ingredients
17:28I think there are a lot of ingredients
17:32Kinchan Udon
17:34There are five types of ingredients
17:36Including cabbage
17:40Next, the three-star chef praised
17:44I think this onion is delicious
17:46The fat is also very rich
17:48I think it would be nice to have this much
17:51This is called Ubu Arare
17:53The scent of this is very good
17:59Hokkaido's kelp
18:01Arare and green onions
18:03Sugakiya's small udon
18:05Tororo konbu
18:07In addition
18:09Wakayama's Nanko Ume
18:11Umejiso
18:15Yuzu of Japan
18:17Hanafu
18:20Even though it's the same series
18:22There are small details
18:26Among them
18:28The one that won the first prize
18:32From seven types of Kitsune Udon
18:34To its size
18:36This one
18:40Thick
18:42I've never seen anything like this in a restaurant
18:44I feel like I've won
18:47That is
18:53Nisshin's strongest donbei
18:55Kitsune Udon
18:59The concept is delicious and luxurious
19:03The fried dough is also about twice as thick as the normal version
19:05Power up
19:07That's why
19:11The amount of soup stock that comes out
19:13It's completely different
19:15It's soft
19:17You can tear it cleanly with chopsticks
19:21That's why this texture is good
19:23Even if you eat it in this size
19:25You won't get tired of it
19:27If you make a mistake
19:29You can't eat it
19:31I think this is amazing
19:35The endurance temperature and preservation period
19:37unique to instant
19:39Despite various restrictions
19:41This quality
19:44I think this is a big deal
19:48I've never seen anything like this
19:50It's like a research
19:52This is the number one ingredient
19:56And finally
19:58The most important
20:00Check the overall taste
20:02The soup stock alone is delicious
20:04The noodles alone
20:06The total balance
20:08I think is the most important
20:10When you eat it
20:13I think it's delicious
20:17I want to drink the soup stock
20:19It was delicious
20:21I want to do this
20:23What I'm looking for
20:25Then come here
20:27The products that are evaluated at once
20:31First of all, Nissin's Donbei
20:33Onikakiage Udon
20:39The soup stock is also delicious
20:42The soup stock has a rich taste
20:44The oil comes up
20:48The smell of bonito
20:50To the soup
20:52Fried onion and ginger
20:54By adding the soup stock
20:56The deliciousness is improved
20:58The bonito soup stock is not defeated
21:00After drinking
21:02Only bonito is left
21:04I think it's a wonderful soup stock
21:06Delicious
21:08Did you know?
21:11Even in the same Donbei
21:13If you compare Kitsune and Kakiage
21:15Kitsune is
21:17Sweet
21:19Kitsune's soup stock
21:21It's a harmony
21:23I don't smell bonito
21:27On the other hand, Kakiage with a lot of oil
21:29To refresh the aftertaste
21:31The bonito soup stock is stronger
21:35Even in the same Donbei
21:37Depending on the ingredients
21:39It seems to have been devised
21:43In addition, the ingredients are combined
21:45What is the product that the professional was impressed with?
21:49If this is combined, it's delicious
21:53It's so delicious
21:55I was surprised
21:57It's a healthy Donbei
22:01That is
22:03Sugakiya's small udon
22:05Tororo konbu
22:08The noodles have a chewy texture
22:10Other than the individuality
22:12Sour
22:14That's why the soup stock
22:16It will be just right
22:20As expected
22:22When eaten as a whole
22:24The sourness of the noodles
22:26It is highly rated as a positive role
22:30Udon with a strong plump feeling
22:32It goes well with this taste
22:34I don't hate leeks
22:37In this gentle soup
22:39Leeks
22:41It's amazing that it's harmonious
22:45Furthermore, the surprising Fukuhei
22:49The balance is the best
22:51I'll eat a lot
22:53Delicious
22:55Simple and delicious
22:57That is
22:59Top value best price
23:01Fox udon
23:03Various udon
23:06Ion has a lot of experience
23:08Experience and knowledge
23:12The sweetness of the fox is outstanding
23:14It's very harmonious
23:16A little oily
23:18It's a little dark
23:20When you get used to it
23:22I thought it was made to harmonize
23:26It doesn't stick to the standard
23:28The particularity of each company
23:30It leads to a high rating
23:32In the whole taste department
23:35Kappu udon
23:37It goes well with the noodles
23:39If you calculate and make this
23:41You're a genius
23:43It's like eating under the Tsubutenkaku
23:47That's true
23:49The taste department of the soup
23:51Achieved a double win
23:53Yamadai's new touch
23:55Osaka Kasu udon
23:59Osaka's local gourmet
24:01Kasu udon with beef hormone
24:03The noodles have a unique texture
24:05Chijiremen
24:09The soup is based on beef
24:11By combining bonito and kelp
24:13While being rich
24:15Clear aftertaste
24:17In addition
24:19Special fried balls with fat
24:23The flavor of the kelp
24:25By melting in the soup
24:27The whole taste
24:29It goes well with the noodles
24:32It's very good
24:34When you suck the noodles
24:36The smell of the hormone comes out
24:38I can't get enough
24:40I like this the most
24:42It's a super high rating
24:46In addition
24:48The taste of this rich soup
24:50A little arrangement
24:52XO sauce
24:54It's spicy
24:56XO sauce
24:58The base is amazing
25:01Kimchi
25:03I think it's delicious
25:05The soup with a lot of beef flavor
25:07More rich
25:09The sourness of kimchi
25:11Clear aftertaste
25:13Everyone in the studio
25:15Please try the taste
25:21In this way
25:23Try all 13 types
25:25The survey is over
25:27Based on the ratings of Shimizu Anna
25:30Create a ranking
25:32Of course, there is no choice
25:34Because I really tried
25:36Satapura's own ranking
25:40From 13 types
25:42What is the number one?
25:44This is a surprise
25:46This is the best
25:48This is ZOZO
25:50It's delicious
25:52ZOZO
25:54ZOZO
25:56The classic of time-honored
25:59Cup Udon
26:01Rankings
26:03Rankings
26:05Rankings
26:07Rankings
26:115th
26:15Sugakiya's
26:17Small Udon Tororo Kombu
26:21Sugakiya's
26:23Small Udon Tororo Kombu
26:255th
26:27Four items on taste
26:29All are highly rated
26:33100% domestic flour
26:35100% domestic flour
26:37It is complicated
26:39It is complicated
26:41Sugakiya's food
26:43Sugar cake
26:45Sugakiya's food
26:49Japanese-style soup
26:51goes well with Tororo Kombu
26:53goes well with Tororo Kombu
26:55The noodles are chewy and the flavor of the kelp is very good.
27:05It's good that the kelp is left for later.
27:08It's perfect when I'm hungry.
27:134th place
27:16Nissin's Donbei Kitsune Udon
27:214th place
27:23Nissin's Donbei Kitsune Udon
27:30The noodles are chewy and the flavor of the kelp is very good.
27:37The noodles are chewy and the flavor of the kelp is very good.
27:42The noodles are chewy and the flavor of the kelp is very good.
27:49The noodles are chewy and the flavor of the kelp is very good.
27:56This is Udon.
27:58It's delicious.
28:00The noodles are good.
28:02The noodles are good.
28:07This is Udon.
28:113rd place
28:14Nissin's Donbei Kitsune Udon
28:203rd place
28:22Nissin's Donbei Kitsune Udon
28:26The noodles are chewy and the flavor of the kelp is very good.
28:32This is Udon.
28:34The noodles are chewy and the flavor of the kelp is very good.
28:37The taste of the kakiage is different, so you won't get tired of it.
28:43The kakiage is very good.
28:46It's still crispy.
28:48She studies a lot.
28:51The kakiage is made with onion and ginger.
28:57The size of the onion has increased in the renewal of last September.
29:01The size of the onion has increased in the renewal of last September.
29:052nd place
29:09Yamadai's Newtouch Osaka Kasu Udon
29:15Yamadai's Newtouch Osaka Kasu Udon is the 2nd place.
29:25The total score of the noodles is 46.
29:313rd place
29:33The soup is made with bonito and kelp based on beef extract.
29:38The soup has a rich and clear aftertaste.
29:42The ingredients are deep-fried tofu and kelp.
29:48The noodles are mixed with 100% domestic wheat flour.
29:56I'm drooling.
29:58It's good to be able to feel the meat.
30:01It's not a bad face.
30:03It's not tough.
30:05It's really good.
30:07It's amazing to be able to reproduce it so well.
30:11It's amazing to be able to reproduce it so well.
30:13She's a genius if she can make this.
30:17The 1st place cup udon is?
30:25I think it's great to be able to improve the quality of the cup noodles.
30:31I think it's a cup udon that will remain in history.
30:34This is amazing.
30:36The 1st place cup udon is?
30:40The 1st place cup udon is?
30:48The 1st place cup udon is?
30:51The 1st place cup udon is?
31:01The 1st place cup udon is?
31:07The 1st place cup udon is?
31:17The 1st place cup udon is?
31:24The 1st place cup udon is?
31:30The 1st place cup udon is?
31:37The taste of the soup stock is different.
31:42The noodles and the fried tofu are well balanced.
31:49It's the best.
31:52Everything is made luxuriously.
31:54I think it's great to be able to improve the quality of the cup noodles.
32:01The 7 ingredients are also luxurious.
32:12This is more than 100 years old.
32:16I think it's great to be able to improve the quality of the cup noodles.
32:20I think it's great to be able to improve the quality of the cup noodles.
32:25It's luxurious.