At each Hanamaru Udon restaurant, a new menu "Sichuan-style Mapo-don Udon" with carbohydrates on top of carbohydrates is on sale from October 1st. It's not "Mapo tofu" but "Mapo tofu" udon.
W carbohydrate menu finished by putting udon in a bowl, layering rice on top of it, and adding ankake soup stock, mapo tofu, and green onions. It is a "sugar-on" cup that responds to the desire to "eat udon and rice".
The decisive factor for the taste is "Pieshen Doubanjiang". Aged Doubanjiang from Sichuan, one of the seasonings often used in high-end Chinese specialty stores. By adding Pishen Doubanjiang, it will be finished in a Sichuan-style taste with "sweetness", "depth" and "richness" like Hatcho Miso.
The reason for the development was the inspiration of Hanamaru Udon employees, "I think it would be delicious to add" rice "to Mapo Ankake Udon." At first, it was said that the air was "What about" W carbohydrates "against the recent sugar off-boom?", But when I tried it, it was a storm of rave reviews, saying "It's surprisingly good!". I feel like eating it once without thinking about sugar and calories.
Prices are 590 yen for small, 690 yen for medium, and 790 yen for large, all excluding tax (some stores have different prices). Limited time until the end of November.