鍋探求の世界 en

Japanese hodgepodge theory

What is the most suitable for tightening a nabe?

The chairperson, called “nabe bugyo* of the World Nabe Society suffered through holding a nabe. How does it tighten the nabe?

Whether to cook , hodgepodge. noodles, pasta, others are good …
Even if you do it in many cases it is delicious! I want to do both!

From the point of view I was suffering from, the viewpoint different from tasty, from the viewpoint of human psychology, I was able to find out whether hodgepodge is good or udon is good. That is “Japanese hodgepodge theory”.

After having cooked udon and udon, the common thing is feeling of satiety, satisfaction, but what is different soon?

Think of the state of the nabe after eating.

There are things that often end up roasting and something that makes it easy to juice?

As for the rice cooker, it is about to cut off the sauce including juice as much as you can see the bottom of the nabe. In other words, you can taste the feeling “done” more.

On the other hand, udon often has juice left.

In other words, if you want to eat a bit more, you will feel like you want to continue a little more.

From the above, “Japanese hodgepodge theory” is suitable for launch after something has been done.

On the other hand, “Udon” is suitable for the scene of kickoff and so on!
It may be good to refer to “Japanese hodgepodge theory” to direct the atmosphere of the party by “tightening” the nabe.