サタデープラス「ひたすら試してランキング」2025年4月5日 ＃509「レンジでチンするだけで本格的な味を楽しめる“冷凍パスタ”!」
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00:00This show is brought to you by Shimizuma and other announcers, who are trying all kinds of things in the world to create their own rankings.
00:12Trying things out as they rank!
00:16Today's topic is...
00:19A classic dish that's perfect for this time of year!
00:24You can enjoy authentic taste just by microwaving it.
00:27Frozen pasta with cod roe and cod roe!
00:33The flavor is a Japanese-style sauce and a Western-style cream sauce.
00:38The pasta has round noodles and flat noodles.
00:42Also, there are ingredients other than cod roe.
00:47There are all kinds of pasta, and it's hard to decide which one to choose.
00:53So, the popular frozen pasta, cod roe and cod roe.
00:57Shimizu announcers are going to compare the 13 kinds of pasta.
01:01This is cod roe with skin.
01:04It looks delicious!
01:08From the satisfaction of cod roe and cod roe, to cost performance,
01:12to the taste of just pasta,
01:15they're going to try everything in their own way.
01:21It's delicious!
01:23Cod roe!
01:25It's so chewy!
01:28It's so good! I don't want to stop eating!
01:31Cod roe
01:34In addition, the chef who won Michelin star for the first time as a Japanese in Italy,
01:42and the world champion of the Pasta World Championship are participating.
01:48The total coordination is great.
01:51The texture of cod roe is very firm.
01:56This is 250 yen!
01:59I'm scared.
02:02The professionals are praising the food.
02:09It has a natural scent and taste.
02:12I don't know what to eat.
02:14I don't know, either.
02:17We're going to announce the top 5 recommended dishes that you can't fail to buy.
02:24Here are 13 kinds of popular frozen pasta, cod roe, and cod roe that you can buy at supermarkets, convenience stores, and the Internet.
02:33It's a frozen pasta industry with a fierce image of competition.
02:37When you look at it like this, there are many kinds.
02:42From the well-known frozen food manufacturers that you often see at supermarkets and convenience stores,
02:48to the ones you can buy on the Internet, there are 13 products.
02:54Now, we're going to investigate which one is the most recommended.
03:00There are five checkpoints.
03:02Satisfaction of cod roe and cod roe.
03:05Cost performance.
03:06Taste of pasta alone.
03:08Taste of sauce alone.
03:09Taste of the whole.
03:11We're going to investigate these five items in detail and rate them with 10 out of 10.
03:16The total score will determine the overall ranking.
03:20First, we're going to check the satisfaction of cod roe and cod roe.
03:24It's better to have a lot of big grains, right?
03:29We're going to take out only cod roe and cod roe from the sauce and weigh it.
03:35We're going to compare the total satisfaction with the size of the grains.
03:42First, what is this product?
03:49I see, it's not just cod roe.
03:52There's also a big squid.
03:55Wow.
03:57I'm so happy.
04:00The classic of frozen pasta.
04:03Japanese premium cod roe and squid.
04:07There are two squids in the ring.
04:10And there's a special feature to the cod roe.
04:15The grains.
04:16There are a lot of grains, so you can feel the texture.
04:23We're going to take out only the cod roe.
04:27This is green onion.
04:29There's green onion.
04:31There's even cod roe between the green onion.
04:34There's even a small piece of sesame.
04:37It's so small.
04:42Wait, this might not end today.
04:47But what is the weight of the cod roe?
04:53It's 8.5 grams.
04:57The cod roe is a bit small.
05:00But there's also squid in it.
05:04I think there's a lot of ingredients in it.
05:08The average is 9.2 grams.
05:13Next up is the frozen Nissin Mochitto pasta with cod roe cream.
05:22It's the most popular item in the frozen pasta category.
05:28Hokkaido's cream and flat noodles are the special features.
05:33What about the cod roe?
05:36You can see the grains.
05:39There's a lot of ingredients.
05:42The record is 10.5 grams.
05:45There's a lot of ingredients.
05:47The pasta has a lot of flat noodles.
05:51That's why there's a lot of cod roe and it's easy to mix.
05:56Next up is the Nissin Seifun Well's Mama the Pasta with Japanese style cod roe.
06:03It's very impressive.
06:09That's a lot.
06:10There's a lot of ingredients.
06:15There's a lot of grains.
06:18The record is 16.5 grams.
06:22That's amazing.
06:24There's a lot of grains.
06:27It's a delicious looking cod roe.
06:32There are two types of cod roe.
06:35It's good looking and has a lot of grains.
06:38What about this item?
06:41The record is 3 grams.
06:45That's too little.
06:47I don't think this has a lot of cod roe in it.
06:51Of the 13 items, which one was chosen as the most satisfying?
06:58Let's take a look.
07:05This is amazing.
07:07There's a lot of cod roe in it.
07:09That's the Japanese premium cod roe.
07:15Of course, the amount of cod roe is important.
07:19That's amazing.
07:21There's a lot of cod roe in it.
07:23Here, here, here.
07:25Here.
07:27A lot of cod roe.
07:29A lot of cod roe.
07:31A lot of cod roe.
07:33Shimizu Anna is very excited.
07:35There's a lot of cod roe with a lot of skin.
07:39But that's not all.
07:43There's a different type of cod roe sauce.
07:48How premium is this?
07:52There's a different type of cod roe sauce.
07:56What's the amount of cod roe in that?
08:0035 grams.
08:02It's 35 grams.
08:04It's overwhelming.
08:06It's definitely the most satisfying.
08:12With an overwhelming amount of ingredients as the concept,
08:15the luxury double sauce of grilled cod roe and cod roe sauce.
08:19You can feel the difference in texture and taste of the cod roe.
08:26It's one of the top 5 items in the premium Shizuoka series.
08:32Using thick pasta that doesn't lose to the flavor of cod roe.
08:36It's a satisfaction that doesn't lose to the package.
08:40Next, we'll check the cost performance.
08:45By dividing the price by the number of grams,
08:48we'll compare the prices per 100 grams.
08:51The average of the 13 types is 94.8 yen.
08:55Out of those, the one with the best cost performance
08:58is the cheap one.
09:03I spent 60 yen.
09:06That's a pretty good cost performance.
09:10That is...
09:12Don Quixote's passionate price, Yabamori Mentaiko.
09:16What's the cost performance?
09:1958.8 yen per 100 grams.
09:23That's amazing.
09:25The cost performance of frozen pasta is amazing.
09:30With 350 grams and a lot of volume,
09:34they use different types of cod roe and cod roe to create a unique texture.
09:39They use kelp broth to enhance the umami.
09:43They're particular about the taste.
09:47Don Quixote is very popular.
09:50It's one of the 7 types of frozen pasta Yabamori series.
09:55You'll definitely be satisfied with just one plate.
09:59Cost performance No. 1.
10:01Now, let's look at the taste category.
10:04Taste of pasta, taste of sauce.
10:07Let's look at the overall taste.
10:10We've invited two strong skaters
10:13who won't let us down.
10:16Horie Junichiro from Ristorante Ilunga
10:19and Yuge Keita from Salone du Emile.
10:22Nice to meet you.
10:23Nice to meet you, too.
10:25Junichiro Horie is the owner and chef of Ristorante Ilunga,
10:28a popular restaurant in Futakotama River.
10:33When he was a chef in Italy,
10:36he won Michelin Guide for the first time in Japan.
10:44Yuge Keita is the chef of Salone du Emile,
10:48a luxurious restaurant in Yokohama.
10:53He won the World Pasta Championship 2019
10:56held by a Italian pasta manufacturer.
11:02The Italian chef who knows a lot about pasta
11:05has joined the competition.
11:08What did Anna Shimizu want to ask the world-famous chef?
11:14Tarako mentaiko pasta,
11:17is it a Japanese pasta?
11:19Is there such a thing in the world?
11:20At least, it's not in Italy.
11:23There is a pasta made with karasumi.
11:26In Sicily,
11:28it's not just fish roe,
11:33but fish roe is used to make pasta.
11:41So this kind of pasta is a Japanese original?
11:44I think so.
11:46I see.
11:48By the way, in the 1960s,
11:51the first restaurant to serve tarako spaghetti in Japan
11:54was called the Hole in the Wall in Shibuya.
11:58Customers asked us to make caviar pasta,
12:02and it was popular.
12:04So we made caviar pasta with tarako as a hint.
12:09It's a unique evolution of Japan,
12:12and it's still popular as a frozen pasta.
12:15What are the points of evaluation?
12:18First of all, the shape of the pasta,
12:21and the quality of tarako.
12:23What kind of sauce is used,
12:25and the overall taste.
12:27And the oiliness.
12:29If the oiliness is not well-balanced,
12:32the pasta will be easily dry.
12:36I think it's better to have a good balance of oiliness.
12:39I think that's the point.
12:40I think so, too.
12:42What kind of evaluation will the pros give
12:46to the frozen pasta with tarako?
12:49First, let's check the taste of the pasta alone.
12:53The point is the flavor of wheat,
12:55and whether it has enough elasticity.
12:58At first glance, it looks the same,
13:02but for two people who know the world...
13:05I don't know what I'm eating.
13:08It's tasteless.
13:10I think it's better to redesign the design.
13:13It's a pasta dish,
13:16so if the pasta is not delicious,
13:19it won't be successful.
13:21Surprisingly, there are many products that struggle with the taste of pasta.
13:26Among them, the frozen NISSIN SPAO PREMIUM TAKANATO MENTAIKO
13:31was highly rated.
13:40I have a sense of expectation when I roll it.
13:43It has a firm texture,
13:45so the texture of the pasta itself is firm.
13:48I think it's delicious because it has a powdery texture.
13:51It's chewy and has a good texture.
13:55The texture was highly rated.
13:59Italian spaghetti used 100% coarse wheat.
14:05It took less than a second to boil,
14:08and the texture was al dente.
14:12It has a strong flavor that is not inferior to Takana and Mentaiko.
14:19In addition, not only the texture,
14:21but also the original flavor of wheat,
14:23which was highly rated.
14:26It tastes like wheat.
14:27It tastes like wheat.
14:30YAYOI SAN FUZU, a frozen food manufacturer for business use.
14:35Olive, spaghetti, and mentaiko sauce.
14:41I was looking for this.
14:43It has a black dot,
14:45so I think it contains the shell of wheat.
14:48I think it has the sweetness of wheat.
14:50I think so, too.
14:53Pasta is characterized by its elasticity and smooth texture.
14:57By using the shell of wheat,
14:59it has the original flavor of wheat,
15:02which is not inferior to Takana's specialty,
15:05Kanefuku's mentaiko and garlic sauce.
15:09Among them,
15:11out of the 13 flavors,
15:13the pasta was chosen as the best.
15:16It has an overwhelming texture.
15:18This is the only feature of this entry.
15:25It's chewy.
15:27The name is Mochitto Nama Pasta.
15:30I'm glad that it's just like that.
15:34Nissin's frozen food,
15:36frozen Nissin Mochitto Nama Pasta.
15:39Mentaiko cream is the only flavor of pasta.
15:44What I was particular about
15:45was the chewy texture of raw pasta,
15:47which cannot be tasted in the main dish.
15:50It's the only one of the 13 flavors,
15:52Kirauchi Pasta Tariatelle.
15:56It's delicious.
15:59It's delicious.
16:01The pasta is chewy.
16:07I like this.
16:09I was wondering if it was delicious
16:11in the comments.
16:14It's delicious.
16:18I feel a little threatened
16:20by this quality.
16:22In the frozen pasta industry.
16:26He studied the ingredients of flour,
16:28the amount of water,
16:30and the boiling time,
16:32and aimed for the chewy texture
16:34of the restaurant quality,
16:36which is difficult to taste in the main dish.
16:38He is a professional.
16:43Next, let's check the taste of the sauce only.
16:46Of course, the point of evaluation is the taste of cod roe.
16:51In addition,
16:53for professionals who know the world,
16:55it is an important element
16:57to be able to express the personality
16:59that makes you want to eat without thinking.
17:02If you divide it into large parts,
17:04it will be divided into a Japanese-style sauce
17:06that goes well with the soup stock
17:08and a rich Western-style cream sauce.
17:10First of all,
17:11the one I chose
17:13is the one that entered from the convenience store.
17:16This is delicious.
17:18The creaminess is outstanding.
17:22Lawson's rich cod roe cream pasta.
17:27What the professional paid attention to
17:29is the presence of cod roe,
17:31which is as good as Hokkaido's fresh cream.
17:36The texture of the cod roe is very solid.
17:40It's cod roe cream,
17:42but it has a strong presence of cod roe.
17:45It's like cod roe tarako.
17:47It's easy to eat because it has a rich taste.
17:49And when I tried it,
17:51the one that received a lot of positive reviews
17:53was the Japanese-style sauce.
17:56Even though it is Japanese-style,
17:58it has various characteristics.
18:00The Japanese-style premium cod roe,
18:02which was the number one satisfaction of cod roe tarako,
18:05is characterized by the double sauce of
18:08grilled cod roe with skin and cod roe with sauce.
18:12It's Japanese-style.
18:14I like the texture.
18:17It's delicious.
18:19The flavor of grilled cod roe
18:21and the aftertaste are the best.
18:25The secret of the Japanese-style that spreads in the mouth
18:28is the yuzu and perilla added to the accent.
18:32By combining it with multiple dashis,
18:35the umami and flavor of cod roe stand out,
18:38making it a design that you can't get tired of eating.
18:41And in March 2025,
18:45the sauce of Mama, The Pasta, and Japanese-style cod roe
18:49has a rich taste.
18:52It's delicious. I love this so much
18:55that I want to put it on bread.
18:57Because it's cooked,
18:59it smells like grilled cod roe.
19:01It has a soft texture.
19:03The aftertaste is cod roe.
19:05It's delicious.
19:08It's Japanese-style, but it's rich.
19:11The secret of the rich taste is
19:13the aroma of bonito dashi and the flavor of kelp added to the sauce.
19:18If you add the chopped nori,
19:21it becomes more Japanese.
19:25Even if you eat it with cod roe and cod roe pasta,
19:28there are many unique sauces.
19:30After trying 13 kinds of sauces,
19:33which one was chosen as the best?
19:36This is Japan's super Japanese-style sauce
19:39that combines Japanese-style ingredients
19:42and brings out the flavor to the fullest.
19:45It's interesting.
19:47I love this flavor.
19:50I'm playing with it
19:53because it's a Japanese-style sauce.
19:55That's the secret of Mama, The Pasta,
19:57a Japanese-style well-done dish.
19:59Mama, Richina,
20:01Kintokidai, and Mentaiko Odashi Pasta.
20:05It's a new product that was just released last month.
20:11The ingredients are Kintokidai,
20:14domestic bunashimeji,
20:16kujo leek, and Japanese-style ingredients.
20:19It's made with yuzu juice,
20:22so it has a light finish.
20:24And the special feature is
20:25the best dashi from the bonito flakes.
20:29It's delicious.
20:31This is different from the others,
20:33and it's interesting.
20:35So this is made with yuzu juice?
20:38Yes, it's made with fish roe,
20:40so it's interesting to see what flavor it has.
20:44If you combine the classic Japanese-style dashi
20:47with mentaiko,
20:49you get a rich aroma
20:51with both spiciness and umami.
20:52The combination with Kintokidai's white meat
20:55is also excellent.
20:59It's fun to play with.
21:01It's unique to Japan.
21:03It's Japanese spaghetti.
21:05I think it's good for Japanese people
21:07to play with that.
21:09Next, let's check the overall taste.
21:11And?
21:13I don't know what to say.
21:15When I ate it as a whole,
21:17the ranking moved a lot.
21:18When the pasta and sauce are combined,
21:20it's even more unique.
21:22It's highly rated at a high level.
21:26It's delicious.
21:28The noodles are chewy,
21:30and it's satisfying to eat
21:32with just one bite.
21:34That's right.
21:39It's delicious.
21:41This Japanese-style dashi pasta
21:43must be good.
21:45It's delicious.
21:46This Japanese-style dashi pasta
21:48is not frozen,
21:50right?
21:52Because there are various ingredients,
21:54it's more handmade.
21:56That's amazing.
21:58It's amazing.
22:00I'm impressed.
22:03In the meantime,
22:05the chef who won Michelin Guide's star
22:07in an Italian restaurant
22:09is...
22:11This is the top of the world.
22:13The top of the world?
22:14It's the top of the world.
22:16When we think about how to make it
22:18become a popular dish,
22:20when I think about how to do it,
22:22I get goose bumps.
22:25He's particular about increasing the umami.
22:29When cooked,
22:31it's highly rated for the rough texture of cod roe.
22:35A big squid is in it.
22:37It's a Japanese premium dish,
22:39cod roe and squid.
22:42It's delicious.
22:45It's delicious no matter where you eat it.
22:47I can feel the cod roe.
22:49The squid goes well with the cod roe.
22:53The scent of green onion and sesame
22:56supports the taste.
22:58The overall coordination is great.
23:03The texture of cod roe
23:05and the umami of cod roe
23:08and the richness of the dashi,
23:10such as kelp and grilled cod roe,
23:11make the umami stand out even more.
23:17Next, the frozen dish from Nissin.
23:20The frozen Nissin Spago Premium
23:23thick cod roe butter
23:26has the richness of cod roe and butter
23:28in addition to the rich sauce.
23:30What the chef paid attention to
23:32was a surprising amount of ingredients.
23:37By using daikon roots,
23:39the aroma of cod roe doesn't get in the way.
23:41If the daikon roots get in the way,
23:43the green onion will be too strong.
23:45I think the aroma of cod roe
23:47is reflected in the butter
23:49and makes the dish stand out.
23:51I see.
23:53The chef didn't expect
23:55the authentic taste.
23:57This costs 250 yen.
24:00I'm a little scared
24:02of this quality.
24:04In the frozen pasta industry.
24:08In the midst of a high-level battle,
24:09he tried 13 kinds of pasta
24:11and chose the best one.
24:14It's delicious.
24:16I think I can eat this forever.
24:18I think I can eat this forever.
24:20I think I can eat this forever.
24:22I think so, too.
24:24This is
24:26Nissin Seifun Welna's
24:28Mama the Pasta Japanese-style cod roe.
24:32There are a lot of cod roe.
24:36The aroma of bonito broth
24:37and the flavor of kelp
24:39bring out the umami of the cod roe.
24:41This is the authentic Japanese-style
24:43cod roe pasta.
24:46The noodle
24:48brought out the umami of the pasta.
24:51The long seller product
24:53was renewed this spring.
24:55The thickness of the pasta
24:57was reduced from 1.7 mm to 1.6 mm.
24:59The cooking time was adjusted
25:01in seconds.
25:03The chewy texture of the noodle
25:05was improved.
25:07The taste of the cod roe
25:09was added to the noodle
25:11which gave a feel of the texture of the cod roe.
25:13This chopped ice
25:15is very fine.
25:17I think this is good for the thin noodle.
25:20It's delicious.
25:23The seaweed is also very delicious.
25:25It's good.
25:27It's very, very good.
25:29This is like a cod roe spaghetti.
25:31I think this is the best one.
25:33It's like the best one.
25:35I think this is the best one.
25:37It's easy to arrange, isn't it?
25:40Yes, the base is delicious, so you can customize it to your liking.
25:47Chef Kiren, who is active all over the world.
25:50Japanese-style cod roe pasta's super easy idea to change the taste.
25:55Steamed chef, cod roe pasta and natto.
26:00Oh, it's delicious.
26:04Sticky natto and Japanese-style sauce go well with cod roe pasta.
26:10What's even easier is...
26:13This is dried bonito flakes.
26:16You can just put it on top.
26:20Just put it on top?
26:21Yes, just put it on top.
26:22Just put it on top?
26:23Yes, just put it on top.
26:24Just put dried bonito flakes on top?
26:25Yes, just put it on top.
26:27There are a lot of manufacturers that use converge.
26:31It's a combination of inosin and glutamine.
26:35Pay attention to Shimizu Anna's reaction.
26:39It's delicious.
26:42It goes really well with pasta.
26:45Anyway, the umami is amazing.
26:47The taste of cod roe and cod roe doesn't get in the way.
26:49Just by adding this, the imagination effect is doubled.
26:53I might fall in love with this.
26:57Pro's Recommended Taste
26:59Everyone in the studio, please try it.
27:08After all the tests, all the research is over.
27:14Based on Shimizu Anna's rating, a ranking is created.
27:19Of course, there is no choice.
27:21You can tell just by trying it.
27:23Satapura's unique ranking.
27:27Frozen pasta, cod roe and cod roe.
27:29Which one will shine in the first place?
27:34I want to feel the taste of this fish the most.
27:38It's amazing.
27:40I want to make time to eat this.
27:49Frozen pasta, cod roe and cod roe.
27:51Ranking just by trying.
27:53Which one will shine in the first place?
27:58In 5th place.
28:02Nissin's frozen food.
28:05Frozen Nissin Spago Premium Thick cod roe butter.
28:11Nissin's frozen food.
28:12Frozen Nissin Spago Premium Thick cod roe butter ranks in the 5th place.
28:20All items get 8 points and higher average.
28:24The cod roe has a grainy texture.
28:27It's Italian spaghetti.
28:32The smell of butter and the umami of cod roe spread in my mouth.
28:38The cod roe is not only tasty when it's frozen, but also has a good color.
28:48It's good.
28:49It's good.
28:51Spago is really good.
28:54When Spago was introduced, it became a hot topic.
29:00The taste reminds me of that time.
29:06In 4th place.
29:09Nissin's frozen food.
29:12Mama Richina's frozen cod roe and cod roe pasta.
29:19Nissin's frozen food.
29:21Mama Richina's frozen cod roe and cod roe pasta ranks in the 4th place.
29:30All items get 9 points and higher average.
29:36All items get 9 points and higher average.
29:39Besides cod roe, there are other ingredients such as Kintokidai, Kokusanbunashimeji, and Kujonegi.
29:45Katsuo's best soup stock, Kaori, and Yuzu juice.
29:50The Japanese-style concept is well-received.
29:55The perfect concentration of the soup stock mixes well with the pasta.
30:00It absorbs all the ingredients.
30:03It's well-seasoned.
30:06It ranks in the 322nd place.
30:09It's amazing.
30:12I'm impressed.
30:16In 3rd place.
30:19Nippon's Oomai Premium cod roe and squid.
30:25Nippon's Oomai Premium cod roe and squid ranks in the 3rd place.
30:33All items get 9 points and higher average.
30:40It's well-seasoned, so I'm satisfied.
30:44The savory taste of grilled cod roe is good.
30:48I want to mix it with rice and make rice balls.
30:53Because the cod roe is big, it's a little rough.
30:59But it's well-seasoned with kelp and yaki-ago.
31:04Professionals are surprised by this method.
31:07This is the top of roughness.
31:11We think about how to make it blend in.
31:16When I think about how to shake it, I'm surprised.
31:21In 2nd place.
31:25Nissin's frozen food.
31:28Nissin's fresh pasta and cod roe cream.
31:34Nissin's fresh pasta and cod roe cream ranks in the 2nd place.
31:42It's full of the taste of pasta.
31:45It's delicious and cost-effective.
31:50The chewy texture of Nissin's fresh pasta is high-rated.
31:58The creamy sauce of cod roe mixed with chewy noodles.
32:07It's delicious.
32:10The noodles are chewy.
32:14Both the sauce and noodles are soft.
32:18I like it.
32:21It's delicious.
32:23I thought it was a big reaction, but it was delicious.
32:29I feel a little threatened by this quality.
32:34In the frozen pasta industry.
32:36Nissin's fresh pasta and cod roe cream ranks in the 1st place.
32:45It's delicious.
32:46I don't want to stop eating.
32:48I think everyone will like it.
32:51I think everyone will eat it.
32:57Frozen pasta, cod roe cream and cod roe cream.
33:00They are ranked by trying them.
33:02The 1st place is.
33:06The 1st place.
33:09The 1st place is.
33:11The 1st place is.
33:13Nissin's fresh pasta and cod roe cream.
33:19The 1st place is.
33:22Nissin's fresh pasta and cod roe cream.
33:29All the flavors are 10 points.
33:37A lot of cod roe.
33:40The flavor of bonito broth and kelp.
33:44The taste of cod roe.
33:47Japanese style cod roe pasta.
33:50I like it.
33:53I think everyone will like it.
33:55It's delicious.
33:57I don't want to stop eating.