Hello this is Ninomae ina'nis, setf-proclaimed instant/cup noodle connoisseur of Hololive English and I would like to share my views on this HEATED topic. To start off, I would like to say I am very honored to be asked such question, as not a lot of people appreciate the ART of CUP NOODLES. I believe there are many aspects to what makes a great cup noodle, so I would like to compare and contrast the following topics to determine which is the better of the two. First of all, the soup. There wasn't anything too special about the two of them, and I daresay they're pretty much the same. Soup in cup noodle is very hard to differentiate from each other unless there is a very distinct difference in ingredients, and I am afraid they taste pretty similar in this category. I would like to say they're a tie on this aspect. However, the soup is very important in conjunction with the latter categories so it is a great place to start off with. Secondly, the noodles. I have to say...after years of appreciating the different noodles across many different types of cup noodles, these two were quite distinct. For one, the noodle in the udon is not something that's special. It is rather normal but pretty smooth and easy to eat. However, the one in the soba does have a quite unique textures (that you would find in...a normal soba noodle) which differentiates itself from the other cup noodles out there. HOWEVER....I have to say that I am a HOT udon, COLD soba type of person and I would have preferred to have eaten the soba noodles cold....Therefore Udon takes the lead in this category. Lastly, the TOPPINGS. This is the one BIG thing that differentiates these two together. The udon has a big deep-fried-tofu(?) (iforgetwhatyoucallthis) and the soba has a big tempura block. The deep-fried-tofu over time soaks up the soup and OH MY GOODNESS IT'S DELICIOUS. You do have to be careful about biting into it as (depending on how hot your water is), you might burn your tongue. The tempura....I have to say I was a bit disappointed with it. As I'm not the biggest fan of tempura in soups (I feel like the pakupaku texture of fried tempura while it's hot is best), I didn't have high hopes going into tasting it. I was also very disappointed that the tempura block breaks apart very easily when it's left in the soup for a while which made it quite difficult to enjoy it by itself. After all the tasting, I have to conclude that the udon also takes the win in this category (and this is totally not biased) Before we conclude, I also do have to say that considering that I live overseas, I have yet to see a store sell the tempura soba version in the stores....so it might be a biased opinion depending on whichever one someone has tried more often. IN CONCLUSION, I, Ninomae Ina'nis of Holol ve English Myth, self-proclaimed cup noodle connoisseur, have to say that the UDON is SUPERIOR to the soba. Thank you.
讓我們歡迎
純真無邪、不朽的、文藝觸手、司長雙關語、地板擬態者、熱愛杯麵的邪神祭司
的精采評論
這好像權遊龍母一長串的頭銜😂
不朽的
純真無邪
熱 Ninomae 文
愛 Ina'nis 藝
杯 照 觸
麵 片 手
司長雙關語
地板擬態者
Dr.Ina
@@l1598523 不要把.JPG具現化成文字w
司掌
泡麵大師Ina都快讓Bae喊她一聲師父（seafood）啦ww😂
inaff
INAFF
INAFF
INAFF
INAFF
杯麵大師Ina🤣🤣
果然在家裡滾地板的Ina配杯麵形象實在太適合了
感謝老闆烤肉！這個企劃真的是超級好笑的
然後話說這次紅隊包含INA出了兩個論文大師，結果贏的卻是綠隊ww
還有個最後殺出來的ANYA，有夠鬧的XD
大學教授 : 同學們 以後你們繳交的報告起碼要有這樣的水準 不然直接死當 還不了解的 直接去追隨並長期觀看章魚頻道學習
她那個排版確實是雅思手寫第一大題排版喔
所以還真的要考可以多看看參考
簡略: 大綱 -> 比較項目A -> 比較項目B -> 綜觀 -> 結論
然後衝字數
edit:打錯了是雅思
@@thebronzeavengers4194這樣寫最少能拿6喔w
Ina：妳說這個我就不睏啦！(拿出水壺和杯麵)
然後後面一位星姊直接簡短的強烈對比:我是咚兵衛派!你們狸狐都是廢物(X
範馬勇次朗派（誤
感覺Ina會收到很多奇怪的工商😂
ina 講的真的正確…😅前幾天第一次吃天婦羅那款泡麵，泡完筷子一夾整個散開，不知道自己在吃蝦米東東…
Hello this is Ninomae ina'nis, setf-proclaimed instant/cup noodle connoisseur of Hololive English and I would like to share my views on this HEATED topic.
To start off, I would like to say I am very honored to be asked such question, as not a lot of people appreciate the ART of CUP NOODLES. I believe there are many aspects to what makes a great cup noodle, so I would like to compare and contrast the following topics to determine which is the better of the two.
First of all, the soup. There wasn't anything too special about the two of them, and I daresay they're pretty much the same. Soup in cup noodle is very hard to differentiate from each other unless there is a very distinct difference in ingredients, and I am afraid they taste pretty similar in this category. I would like to say they're a tie on this aspect. However, the soup is very important in conjunction with the latter categories so it is a great place to start off with.
Secondly, the noodles. I have to say...after years of appreciating the different noodles across many different types of cup noodles, these two were quite distinct. For one, the noodle in the udon is not something that's special. It is rather normal but pretty smooth and easy to eat. However, the one in the soba does have a quite unique textures (that you would find in...a normal soba noodle) which differentiates itself from the other cup noodles out there. HOWEVER....I have to say that I am a HOT udon, COLD soba type of person and I would have preferred to have eaten the soba noodles cold....Therefore Udon takes the lead in this category.
Lastly, the TOPPINGS. This is the one BIG thing that differentiates these two together. The udon has a big deep-fried-tofu(?) (iforgetwhatyoucallthis) and the soba has a big tempura block. The deep-fried-tofu over time soaks up the soup and OH MY GOODNESS IT'S DELICIOUS. You do have to be careful about biting into it as (depending on how hot your water is), you might burn your tongue. The tempura....I have to say I was a bit disappointed with it. As I'm not the biggest fan of tempura in soups (I feel like the pakupaku texture of fried tempura while it's hot is best), I didn't have high hopes going into tasting it. I was also very disappointed that the tempura block breaks apart very easily when it's left in the soup for a while which made it quite difficult to enjoy it by itself. After all the tasting, I have to conclude that the udon also takes the win in this category (and this is totally not biased)
Before we conclude, I also do have to say that considering that I live overseas, I have yet to see a store sell the tempura soba version in the stores....so it might be a biased opinion depending on whichever one someone has tried more often.
IN CONCLUSION, I, Ninomae Ina'nis of Holol ve English Myth, self-proclaimed cup noodle connoisseur, have to say that the UDON is SUPERIOR to the soba. Thank you.
記者：Yagoo先生！請問Hololive大紅的原因是什麼？
Yagoo：一切都歸功於我們家的偶像，一開始技能樹就都點錯了方向
Hololive大紅是Yagoo以自己來當祭品換來
@@AXEL-ld7ef 在YAGOO被某條龍送進ICU 之後，holo迎來了天時地利人和。
這其實是Yuul B Alwright的論文
哪來的杯麵廚發病啊～！啊，是Ina，那沒事惹～～
Ina：讓開，讓專業的來!
好讚喔，謝謝起司攤剪這段
針對天婦羅這點，我完全認同Ina的觀點。
特地把一個炸物炸的酥酥脆脆，然後拿去泡湯!?!?!?!?!?!!?!?!?!?!?
這比珍珠放拉麵上還莫名其妙= =
土魠魚羹表示：
@@AIphagoat 土魠魚是有天婦羅那種麵衣逆= =
@@john78517確實，拿土魠魚羹麵比較真的不知道在想什麼
@@john78517 土魠魚羹也是炸過的魚塊丟到湯裡啊
@@無名氏-l1c重點是那個酥酥脆脆的差別好嗎🙄你敢說天婦羅跟炸土魠魚塊的外皮是同一種東西嗎
不知道為什麼...看完之後對Ina更.....
...
...
...
...
...
更愛了！！
Oh~更愛了
的確
在日本吃到熱蕎麥麵上面放著天婦羅時總覺得沒那麼好吃
天婦羅就是要炸到酥脆爽口感沾上天婦羅醬汁咬下才對味
放在湯麵裡吸收湯汁變的軟趴趴真的不行
單純灑油渣在麵裡可以但天婦羅先不要
他在大學時絕對包辦了整個小組報告的工作
辛苦了，谢谢您的翻译
感覺再不久 就可以在日本雜誌上看到ina 以泡麵為標題所寫的論文了😂
吶，這就叫專業.gif
😆
我很榮幸我的推，ina，撰寫了有關紅狸貓烏龍面及綠狐狸蕎麥麵的分析，雖然我兩個都沒吃過，有機會去日本時要嚐嚐
如果你是台灣人的話，最近個人常在711看到這兩款泡麵
@@a5110123 真是個好消息，我再留意
台灣的話我在大潤發偶爾會看到，拍賣網站上倒是一直都有。
唐吉訶德固定會上，有些時候去還會看到有人直接在掃貨
但台灣賣地跟在日本時買到的口味上會有毅點差異，不知道是個人錯覺還是如何，不過考慮到他們有的泡麵也有做成東西２種口味版本可能還是真的會有不同吧
韓裔的血管裏流的是泡麵的味精湯
我家有泡麵大師推出的泡麵杯蓋❤
😆很認真的評論
兩款都吃過 但是就食材方面Ina說得沒錯
天婦羅就是要剛炸起來才好吃 而且真的很容易碎掉
豆皮吸滿湯汁後超好吃!
通常國考寫這麼長的離題文基本上就是被刷掉的命😂
迫真，與標準答案不同😂😂😂
被禁止進廚房的INA 把技能點在泡麵上
也是滿合理的
0:05 主題的狸貓跟狐狸是不是反了，ina最後投了烏冬麵但是被放在紅狐狸
對 忘記改了 感謝提醒！
0:18 我看到的瞬間只有wah TMD 我操！
wah們的祭司硬生生的在蕎麥還是烏冬麵二個選擇間殺出第三個選擇杯麵
wah們的祭司對杯麵的熱愛有夠深沉的0.0
我們的餅乾如果是杯麵，我們是不是就沒得吃了0.0?
不要招惹文化人，上次薩爾達那個石頭落下ina折騰好幾個小時。
小章魚們就在那裡看著ina發神經，現實版的謝爾頓庫帕爾
一整個宅宅對於日本文化體認推廣的熱情
原本不同意Ina的观点，杯面的汤头才是各厂的竞争点
看到后面才知道是讨论咚兵衛w
这就真的很赞同了，我吃过豆皮、天妇罗、麻糬
汤头很相似，偏咸
乌冬会失去原有的弹性 但是豆皮吸满汤汁
天妇罗就败在把炸物泡湿 基本都散掉了
麻糬面体介于乌冬和荞麦之间 不过麻糬不黏不糯 更像是炒年糕
這個 ... 不做成複製文說不過去
Master Ina，請指引我們🙏
擱這寫論文呢我的愛豆
這感覺就像是你問你一個同事他覺得這款東西好不好吃，結果人家發了一篇論文給你表達他的看法一樣複雜
好愛ina
原來是論文 WAN ~
She just wrote a bloody essay to express her preception regarding cup noodles
聽到一半都差點忘了這是在評論蕎麥跟烏冬的泡麵
这什么专业级评审
Ninomae Ina'nis！
杯麵大師！
Cup Noodle Seafood！
當你拿著杯麵詢問加拿大專家的評價時😂
杯麵大師覺得是該開始傳教！
飛天杯麵神教😂
這是古神的神諭呀
TOPPING在拉麵一般指配料
地板大師 AKA 泡麵達人 (?)
然後回復說明:
微粒炸醬還是乾麵比較好
湯麵太前衛我無法w
這個架構根本是嘗試打essay
標準議論文格式
昨天看到笑死
這就是狂人的知識嗎~~
我吃的不是杯麵
我吃的只是工業革命的奇蹟
論文可以投稿了
看來我們要出「黑」了
看到第一句HEATED topic就笑了
JP鼠的英文真好
這就是為甚麼我會推祭司www
不得不說那塊油豆腐真的加了一百分
打那麼長誰看得完拉wwwwww (稱讚意味)
這兩個相比我反而喜歡蕎麥麵
烏龍麵的豆皮太甜 熱水泡的麵條軟趴趴的一點嚼勁都沒有 根本不像烏龍麵
細的蕎麥麵泡開之後口感剛剛好 天婦羅要晚一點進放湯裡放不要完全泡透 稍微保留酥脆的口感 天婦羅本身的調味加上湯頭的鮮味 完美
Ina说的豆腐可能是豆皮😂
等等!! 蕎麥跟烏冬有可以泡的版本?!
當然有，日式滿常見的
問了她的意見，收到了一片文章
Bae麵大師Ina所言甚是
她好dorky 我好喜欢
這口吻好像AI
這文長到我的網路讀不出來 瞬間從1080P跳成480P
讀到祭祀的神諭，網路開始掉san 🤣
天婦羅麵還是炸好放進去的好吃 泡麵的會太爛
InaGPT
這根本ai生成吧笑死
這串是杯麵咒文嗎？
那本書裡面記載的片段咒文
大杯咒(?)
這是從杯麵而來的精神污染
哈哈哈，台灣泡麵才是No.1，光滿O大O牛肉麵就夠打十個了，就不提含酒的泡麵了。
一度讚，越呷越讚！
這是chatina吧😂
應該放日文版的，畢竟holo JP嘛www
不過杯麵的天婦羅好像只有麵衣來著
inaff
Chatgpt?😂
TL;DR
是我的話，也是烏冬派，蕎麥麵沒嚼勁所以不愛吃
降SAN文
維力炸醬麵湯麵>維力炸醬麵乾麵
邪門歪道 🫠
噁
我是乾麵派的
邪門歪道，把一個美食活生生地吃成垃圾😢
🤮🤮
ina這張縮圖咬的是保險套嗎?
是takodachi的靈魂
不是吧XD
確定不是問AI嗎😅