Chinese: "Japanese people don't cool anything. I think ramen will also cool."
American & Chinese "Absolutely. Hahahahahaha !!"
This is not a bad American joke. It's part of a conversation I had when I was traveling around Tokyo with my American and Chinese colleagues.
What they were afraid of (?) Has finally come true this year.
On July 9th, Acecook released a new type of cup noodle "Hiyakko!" Series that is finished with cold water for summer only. There are two types of lineup, the refreshing "salt ramen" and the spicy "chige ramen".
This is "Salt ramen".
And this is "Jjigae ramen".
The number of "chilled" menus is increasing at ramen shops in the city, but the aim was to easily reproduce it at home.
But how do you make cold cup ramen? No way, open the lid and pour cold water?
To answer this question that everyone has, let's see how to make it.
1. First, pour boiling water
This is exactly the same as how to make ordinary cup ramen.
2.5 After 5 minutes, discard the hot water
Oh! Is it a cup yakisoba?
3. Pour cold water
So that's it! Now you can make cold ramen.
The water needs to be chilled well, and adding ice makes it even more delicious.
By the way, the amount of cold water required is 360 ml. The amount of water in a plastic bottle is 500ml (16.91us fl oz), so if you don't have a refrigerator in your office, it might be a good idea to buy cold plastic bottles of water.
4. Add soup and sardines and it's done
You can purchase it at convenience stores and supermarkets nationwide.
I plan to send this " cold! " To former American and Chinese colleagues. Hmmm, but can they make it properly? I feel like eating it as a regular ramen while it's still hot ...
