おうどんパン
Aizu Miyazumi after a long time!
I got it from a set purchase at a certain izakaya.
Basically, the sweetness comes from the rice, then the umami comes and the bitterness finishes it off.
-It is cooled down to 5℃, so if you let it get used to room temperature, the taste will expand more.
I guess keeping it at ice temperature doesn't mean everything is good.
I've learned that it's only a preservation method, not a way to make it taste better!
I'm going to heat it up later.
I have a feeling it will probably taste better that way!
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