【実食】セブンイレブン冷やしコショウそば。すこし濃すぎかなー。でも…


&NewLine;<p class&equals;"wp-block-paragraph">いやー、今日は暑すぎて夕食を作る気力が完全に失せたので普段なら「コスパ悪いかな……」と通り過ぎるコンビニ セブンイレブンのお弁当コーナーで、新商品「冷やしコショウそば」が目に留まったので買ってみることに。<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<p class&equals;"wp-block-paragraph">大量の黒胡椒という目立つビジュアルと物珍しさに惹かれ、思わずレジへ持って行ったわけでして。<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<figure class&equals;"wp-block-image size-medium"><a href&equals;"https&colon;&sol;&sol;www&period;sect9&period;jp&sol;yukkie&sol;wp-content&sol;uploads&sol;sites&sol;2&sol;IMG&lowbar;20260825&lowbar;170209&period;jpg"><img data-attachment-id&equals;"14334" data-permalink&equals;"https&colon;&sol;&sol;www&period;sect9&period;jp&sol;yukkie&sol;even&lowbar;chilled&lowbar;pepper&lowbar;soba&lowbar;review&sol;img&lowbar;20260825&lowbar;170209&sol;" data-orig-file&equals;"https&colon;&sol;&sol;i0&period;wp&period;com&sol;www&period;sect9&period;jp&sol;yukkie&sol;wp-content&sol;uploads&sol;sites&sol;2&sol;IMG&lowbar;20260825&lowbar;170209&period;jpg&quest;fit&equals;1366&percnt;2C1024&amp&semi;ssl&equals;1" data-orig-size&equals;"1366&comma;1024" data-comments-opened&equals;"1" data-image-meta&equals;"&lbrace;&quot&semi;aperture&quot&semi;&colon;&quot&semi;1&period;8&quot&semi;&comma;&quot&semi;credit&quot&semi;&colon;&quot&semi;&quot&semi;&comma;&quot&semi;camera&quot&semi;&colon;&quot&semi;B1 Pro&quot&semi;&comma;&quot&semi;caption&quot&semi;&colon;&quot&semi;&quot&semi;&comma;&quot&semi;created&lowbar;timestamp&quot&semi;&colon;&quot&semi;1787677331&quot&semi;&comma;&quot&semi;copyright&quot&semi;&colon;&quot&semi;&quot&semi;&comma;&quot&semi;focal&lowbar;length&quot&semi;&colon;&quot&semi;4&period;8&quot&semi;&comma;&quot&semi;iso&quot&semi;&colon;&quot&semi;1095&quot&semi;&comma;&quot&semi;shutter&lowbar;speed&quot&semi;&colon;&quot&semi;0&period;033333333333333&quot&semi;&comma;&quot&semi;title&quot&semi;&colon;&quot&semi;&quot&semi;&comma;&quot&semi;orientation&quot&semi;&colon;&quot&semi;1&quot&semi;&comma;&quot&semi;alt&quot&semi;&colon;&quot&semi;&quot&semi;&rcub;" data-image-title&equals;"IMG&lowbar;20260825&lowbar;170209" data-image-description&equals;"" data-image-caption&equals;"" data-large-file&equals;"https&colon;&sol;&sol;i0&period;wp&period;com&sol;www&period;sect9&period;jp&sol;yukkie&sol;wp-content&sol;uploads&sol;sites&sol;2&sol;IMG&lowbar;20260825&lowbar;170209&period;jpg&quest;fit&equals;474&percnt;2C356&amp&semi;ssl&equals;1" src&equals;"https&colon;&sol;&sol;www&period;sect9&period;jp&sol;yukkie&sol;wp-content&sol;uploads&sol;sites&sol;2&sol;IMG&lowbar;20260825&lowbar;170209-640x480&period;jpg" alt&equals;"" class&equals;"wp-image-14334"&sol;><&sol;a><&sol;figure>&NewLine;&NewLine;&NewLine;&NewLine;<&excl;--more-->&NewLine;&NewLine;&NewLine;&NewLine;<h3 class&equals;"wp-block-heading"><strong>つけ麺なのかぶっかけなのか。<&sol;strong><&sol;h3>&NewLine;&NewLine;&NewLine;&NewLine;<p class&equals;"wp-block-paragraph">自宅に持ち帰り、まずはタレに麺をつけて食べる「つけ麺スタイル」を試みようとしました……が、ここで最初の壁に。麺がダマに固まっていてほぐれませんねぇ……。<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<p class&equals;"wp-block-paragraph">商品には「ほぐし水」の類が付属していないので、しかたなくタレを上から一気にぶちまける「ぶっかけスタイル」へと変更&horbar;&horbar;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<figure class&equals;"wp-block-image size-medium"><a href&equals;"https&colon;&sol;&sol;www&period;sect9&period;jp&sol;yukkie&sol;wp-content&sol;uploads&sol;sites&sol;2&sol;IMG&lowbar;20260825&lowbar;170257&period;jpg"><img data-attachment-id&equals;"14335" data-permalink&equals;"https&colon;&sol;&sol;www&period;sect9&period;jp&sol;yukkie&sol;even&lowbar;chilled&lowbar;pepper&lowbar;soba&lowbar;review&sol;img&lowbar;20260825&lowbar;170257&sol;" data-orig-file&equals;"https&colon;&sol;&sol;i0&period;wp&period;com&sol;www&period;sect9&period;jp&sol;yukkie&sol;wp-content&sol;uploads&sol;sites&sol;2&sol;IMG&lowbar;20260825&lowbar;170257&period;jpg&quest;fit&equals;1366&percnt;2C1025&amp&semi;ssl&equals;1" data-orig-size&equals;"1366&comma;1025" data-comments-opened&equals;"1" data-image-meta&equals;"&lbrace;&quot&semi;aperture&quot&semi;&colon;&quot&semi;1&period;8&quot&semi;&comma;&quot&semi;credit&quot&semi;&colon;&quot&semi;&quot&semi;&comma;&quot&semi;camera&quot&semi;&colon;&quot&semi;B1 Pro&quot&semi;&comma;&quot&semi;caption&quot&semi;&colon;&quot&semi;&quot&semi;&comma;&quot&semi;created&lowbar;timestamp&quot&semi;&colon;&quot&semi;1787677378&quot&semi;&comma;&quot&semi;copyright&quot&semi;&colon;&quot&semi;&quot&semi;&comma;&quot&semi;focal&lowbar;length&quot&semi;&colon;&quot&semi;4&period;8&quot&semi;&comma;&quot&semi;iso&quot&semi;&colon;&quot&semi;1704&quot&semi;&comma;&quot&semi;shutter&lowbar;speed&quot&semi;&colon;&quot&semi;0&period;033333333333333&quot&semi;&comma;&quot&semi;title&quot&semi;&colon;&quot&semi;&quot&semi;&comma;&quot&semi;orientation&quot&semi;&colon;&quot&semi;1&quot&semi;&comma;&quot&semi;alt&quot&semi;&colon;&quot&semi;&quot&semi;&rcub;" data-image-title&equals;"IMG&lowbar;20260825&lowbar;170257" data-image-description&equals;"" data-image-caption&equals;"" data-large-file&equals;"https&colon;&sol;&sol;i0&period;wp&period;com&sol;www&period;sect9&period;jp&sol;yukkie&sol;wp-content&sol;uploads&sol;sites&sol;2&sol;IMG&lowbar;20260825&lowbar;170257&period;jpg&quest;fit&equals;474&percnt;2C356&amp&semi;ssl&equals;1" src&equals;"https&colon;&sol;&sol;www&period;sect9&period;jp&sol;yukkie&sol;wp-content&sol;uploads&sol;sites&sol;2&sol;IMG&lowbar;20260825&lowbar;170257-640x480&period;jpg" alt&equals;"" class&equals;"wp-image-14335"&sol;><&sol;a><&sol;figure>&NewLine;&NewLine;&NewLine;&NewLine;<h3 class&equals;"wp-block-heading"><strong>見た目ほどの辛さはない。<&sol;strong><br &sol;><strong>ただし塩分濃度が限界突破している<&sol;strong><&sol;h3>&NewLine;&NewLine;&NewLine;&NewLine;<p class&equals;"wp-block-paragraph">見た目は一面の黒胡椒。いざ実食してみると、黒胡椒自体の刺激は見た目ほど強くなく、ガツガツいけそうなレベルですね。これ、うまいかも。<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<p class&equals;"wp-block-paragraph">&horbar;&horbar;が、問題はめんつゆ(タレ)の濃さだ。とにかく塩っぱい。若者向けの濃い味設定なのかもしれないが、オッサン観点からはタレをすするのは無理ゲーっぽい感じに塩分が強いっす……。<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<p class&equals;"wp-block-paragraph">一方で興味をそそったのがネギの仕上がり。機械で美しく均一にカットされた断面を見て、「これはフリーズドライしてウォーターカッター加工だろうか」的な切り口。食品加工技術の進化に無駄に思いを馳せてしまった。ちょーっと薬味感は薄かったんですけどね。<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<figure class&equals;"wp-block-image size-medium"><a href&equals;"https&colon;&sol;&sol;www&period;sect9&period;jp&sol;yukkie&sol;wp-content&sol;uploads&sol;sites&sol;2&sol;IMG&lowbar;20260825&lowbar;170425&period;jpg"><img data-attachment-id&equals;"14336" data-permalink&equals;"https&colon;&sol;&sol;www&period;sect9&period;jp&sol;yukkie&sol;even&lowbar;chilled&lowbar;pepper&lowbar;soba&lowbar;review&sol;img&lowbar;20260825&lowbar;170425&sol;" data-orig-file&equals;"https&colon;&sol;&sol;i0&period;wp&period;com&sol;www&period;sect9&period;jp&sol;yukkie&sol;wp-content&sol;uploads&sol;sites&sol;2&sol;IMG&lowbar;20260825&lowbar;170425&period;jpg&quest;fit&equals;1366&percnt;2C1025&amp&semi;ssl&equals;1" data-orig-size&equals;"1366&comma;1025" data-comments-opened&equals;"1" data-image-meta&equals;"&lbrace;&quot&semi;aperture&quot&semi;&colon;&quot&semi;1&period;8&quot&semi;&comma;&quot&semi;credit&quot&semi;&colon;&quot&semi;&quot&semi;&comma;&quot&semi;camera&quot&semi;&colon;&quot&semi;B1 Pro&quot&semi;&comma;&quot&semi;caption&quot&semi;&colon;&quot&semi;&quot&semi;&comma;&quot&semi;created&lowbar;timestamp&quot&semi;&colon;&quot&semi;1787677466&quot&semi;&comma;&quot&semi;copyright&quot&semi;&colon;&quot&semi;&quot&semi;&comma;&quot&semi;focal&lowbar;length&quot&semi;&colon;&quot&semi;4&period;8&quot&semi;&comma;&quot&semi;iso&quot&semi;&colon;&quot&semi;1954&quot&semi;&comma;&quot&semi;shutter&lowbar;speed&quot&semi;&colon;&quot&semi;0&period;033333333333333&quot&semi;&comma;&quot&semi;title&quot&semi;&colon;&quot&semi;&quot&semi;&comma;&quot&semi;orientation&quot&semi;&colon;&quot&semi;1&quot&semi;&comma;&quot&semi;alt&quot&semi;&colon;&quot&semi;&quot&semi;&rcub;" data-image-title&equals;"IMG&lowbar;20260825&lowbar;170425" data-image-description&equals;"" data-image-caption&equals;"" data-large-file&equals;"https&colon;&sol;&sol;i0&period;wp&period;com&sol;www&period;sect9&period;jp&sol;yukkie&sol;wp-content&sol;uploads&sol;sites&sol;2&sol;IMG&lowbar;20260825&lowbar;170425&period;jpg&quest;fit&equals;474&percnt;2C356&amp&semi;ssl&equals;1" src&equals;"https&colon;&sol;&sol;www&period;sect9&period;jp&sol;yukkie&sol;wp-content&sol;uploads&sol;sites&sol;2&sol;IMG&lowbar;20260825&lowbar;170425-640x480&period;jpg" alt&equals;"" class&equals;"wp-image-14336"&sol;><&sol;a><&sol;figure>&NewLine;&NewLine;&NewLine;&NewLine;<h3 class&equals;"wp-block-heading"><strong>「胡椒×出汁」のアプローチは自炊に<&sol;strong>活用できそう<&sol;h3>&NewLine;&NewLine;&NewLine;&NewLine;<p class&equals;"wp-block-paragraph">結論としては、リピートはないかなーと。一度味湧けば十分ってな感じです。<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<p class&equals;"wp-block-paragraph">ãŸã ã€ã€Œå¤§é‡ã®é»’èƒ¡æ¤’×æ¿ƒã„めの和風出汁」というコンビネーション自体はなかなかよいアプローチだと思ったので、今度は自分で出汁を引き、塩分を自分好みに調整した上で、この「黒胡椒たっぷり蕎麦」を自前で再現してみるのはいいかもなーと思いましたとさ。<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<p class&equals;"wp-block-paragraph">ごちそうさま!<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<p class&equals;"has-text-align-right wp-block-paragraph">&lpar;2026&sol;08&sol;25 17&colon;04&colon;26&rpar;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<p class&equals;"wp-block-paragraph"><&sol;p>&NewLine;

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