7-ELEVEN & i's private brand "7-ELEVEN Premium". I personally find it useful because it is delicious and cheap, such as sweets and side dishes, but I was informed that some of them have different tastes in each region.

For example, "tamagoyaki" is available nationwide and limited to Kansai. "Nikujaga" is sold in Kanto and Kansai using different ingredients.

◆ "Thick grilled" and "Dashimaki"

"Cut thick roasted eggs" are being sold nationwide. On the other hand, the one sold only in the Kansai area is "Kiri-dashi-rolled egg". Both are priced at 100 yen (tax included, same below).


It's the difference between thick-grilled (nationwide) and dashimaki (Kansai). In Kansai, soup stock is more popular than thick-grilled egg, so it is said that rolled eggs are sold with kelp soup stock, Soda bonito flakes, sardine flakes, and mackerel flakes.

In general, thick roasted eggs are sweeter, and many of them have a browned surface. On the other hand, for Dashimaki Tamago, add plenty of soup stock to the egg and bake it while rolling it in multiple layers.

Comparing the two, the thick roasted egg is soft and fluffy, and when chewed, it loosens softly. Dashimaki tamago is layered, so it has a slightly elastic texture.


Thick roasted eggs are fragrant and sweetened. On the other hand, the dashi-rolled egg is moist and juicy, and the flavor of the dashi spreads the moment you eat it. Overwhelmingly "sweetness <dashi feeling".

◆ Nikujaga with different "meat" and "potato"

"Hokkaido Baron and Pork Nikujaga" (228 yen) is sold in Honshu and Hokkaido except Hokuriku, Kinki, and China. On the other hand, "Nikujaga made with Japanese black beef (Angus)" (298 yen) is sold in the Kinki area.


The two are different in the type of meat and potatoes used. The meat potatoes of Kanto (and I will write for convenience) are baron and pork ribs, and the meat potatoes of Kansai are make-in and beef.


When you put the baron potato in your mouth, it crumbles and the taste of soup stock and soy sauce spreads throughout your mouth. On the other hand, make-in has a smooth and smooth mouthfeel. It's crisp and crisp, and the umami spreads moist.



There is also a difference in seasoning. Nikujaga in the Kanto region is finished with basic seasonings such as Hokkaido kelp and bonito soup stock and soy sauce. The salty taste of soup stock and soy sauce mixes with the sweetness of pork fat, creating just the right sweet and spicy balance.


On the other hand, Kansai Nikujaga suppresses the feeling of soy sauce and uses mirin and sake to enhance the taste of beef and dashi stock. The sweet flavor goes well with the savory umami of beef that exudes as you chew!


As a personal impression, the potatoes with the meat and potatoes in the Kanto region are the main characters. I got the impression that the meat and potatoes in Kansai are small and contain plenty of beef.

In addition, there is also "Akadashi is the decisive pork soup" that is limited to the Tokai area. It is a pork soup made with red miso, which is familiar in the Tokai area, and it is said that the ingredients include taro and fried tofu, which are familiar in the area.

I'm sure there are people who want to actually eat and compare, but unfortunately the area-limited products are not sold at online supermarkets, so you can't buy them unless you go to that area. If you see it when you travel, please try it!