サタデープラス「ひたすら試してランキング」 2025年1月18日 ＃498「寒い冬にピッタリ！濃厚でクリーミーなレトルト“カルボナーラソース”」
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00:00This show is brought to you by Shimizu Maya and her announcers, who try everything in the world to create their own rankings.
00:13Trying things out as they rank!
00:16Today's topic is...
00:20Retort Pasta Sauce, where you can easily taste Italian delicacies.
00:26This time, it's a carbonara sauce with cheese, eggs, and bacon.
00:34In the cold winter, you want to warm your body and soul with a creamy, rich flavor.
00:43From popular classic sauces, to cheese and bacon-based ingredients,
00:49to home-made products made just by mixing them with pasta,
00:53to cream-based products,
00:56there are a variety of products on sale, and it's hard to choose just one.
01:04So, Shimizu's announcers try out 16 popular carbonara sauces.
01:11From the ease of making them, to how they go with pasta,
01:14and how easy it is to arrange them, they do a thorough investigation.
01:22It's so good!
01:24I'm sure everyone will like this flavor.
01:28In addition, in the ranking of trying things out,
01:31the Italian expert, Mr. Suzuki Yahei, who has won the Michelin Guide for 14 years in a row, is participating.
01:39This is so good.
01:41The seaweed in the sauce is the best.
01:43It's packed with umami.
01:45It's packed with umami.
01:47While the carbonara sauce, which is highly praised by professional chefs, is on the decline...
01:52The pasta is a disaster.
01:54It smells like there's nothing to eat.
01:56I think I'm going to hate carbonara.
01:59There's no choice.
02:01We're going to announce the top 5 best recommendations.
02:06Here are 16 popular carbonara sauces that you can buy at supermarkets and the internet.
02:12There are so many types of carbonara sauces.
02:16There are a variety of them, from the classic ones to slightly different flavors.
02:21The Japanese Omai series, Nisshin Seifun Wellna's Aono Dokutsu, Mama, etc.
02:28There are also private brands such as Kewpie and Nagatanien,
02:33and MUJI's Kaldi and Queen's Isetan.
02:42Now, let's find out which one is the best recommendation.
02:47There are 5 checkpoints.
02:49Cost performance,
02:51Easy to make,
02:53Taste of the sauce,
02:55Match with the pasta,
02:57And the quality of the ingredients,
02:59Match with the carbonara.
03:01We're going to rate each of these 5 items with 10 out of 10.
03:04We're going to decide the overall ranking from the total points.
03:08First, let's check the cost performance.
03:11It would be better if it was a little cheaper, right?
03:15Take the sauce out of the bag.
03:18Wow, that's a lot.
03:21We're going to calculate the price per 10g and compare it.
03:28First, the classic, Nisshin Seifun Wellna's Aono Dokutsu.
03:33It won first place in the meat sauce ranking last year.
03:41Aono Dokutsu has 23 different flavors.
03:46It's been 30 years since it was released.
03:49It's a popular series.
03:51Carbonara.
03:53When you go to a supermarket, you always see this line.
03:58The name is good.
04:00Aono Dokutsu.
04:02It's so creamy.
04:05What's the price per 10g?
04:08It's 26.4 yen per 10g.
04:11That's pretty cheap, isn't it?
04:15The average of 16 flavors is 25.3 yen per 10g.
04:22Life's Carbonara has a secret ingredient.
04:29Is this bacon?
04:30It's so big.
04:32Bacon.
04:35It's amazing.
04:37There's a lot of bacon in it.
04:39It's as big as ramen char siu.
04:44As the name suggests, it's a sauce with a lot of bacon.
04:48The amount of bacon is the biggest of all.
04:53It's 22.6 yen per 10g.
04:56That's cheap.
04:58There's so much bacon in it.
05:00I didn't expect this.
05:02It's pretty expensive, isn't it?
05:05Among all the other products, the most expensive one is...
05:09The Liner Maker.
05:12That's a lot.
05:16It's the cheapest.
05:18It's so good.
05:21The product is...
05:22The product is...
05:29This has three packs.
05:32I'm so happy.
05:34The price per 10g is surprisingly...
05:38The price per 10g is 11.5 yen.
05:42What?
05:44It's cheap.
05:46MUJI is cheap.
05:48I'm so happy.
05:50By simplifying the composition and reducing the number of steps in a dedicated production line,
05:56it seems to reduce the cost.
06:01With three types of cheese and Hokkaido's fresh cream,
06:06it's a creamy sauce that's easy for children to eat,
06:09and it's a great combination of cost performance and taste.
06:14Next, let's check how easy it is to make.
06:16It's better to be able to eat it as soon as possible, with as little effort as possible.
06:22Cook according to the package,
06:26pour the sauce over the boiled pasta,
06:29and check how easy it is to make the carbonara.
06:33How to make it...
06:35There are a lot of hot water or microwave ovens.
06:39Most of them are microwave ovens.
06:42We don't need hot water anymore.
06:45Out of the 16 types of pasta, 15 of them can be cooked in the microwave.
06:52There's a secret to the remaining one.
06:57Now, pasta sauce is a self-heating product that can be heated easily without hot water.
07:05In addition, various companies have come up with various ideas.
07:10What about the carbonara made with S.B. products, fresh cream and cheese?
07:15This can also be cooked in the microwave.
07:19What's more, you can heat it in the microwave as it is.
07:24Open the box,
07:27put it in this state,
07:30and heat the whole box in the microwave.
07:33Cook in 600W for 30 seconds.
07:35That's it!
07:39It's very easy.
07:42You don't have to put it in a container.
07:45You can get rid of a lot of stress just by doing this.
07:51Put the carbonara in the microwave as it is.
07:57There's no outer box.
07:59Put the carbonara in the microwave as it is.
08:03Cook in 600W for 30 seconds.
08:06It's very easy.
08:10It doesn't take much time to make the sauce.
08:15What about the carbonara sauce made with Kewpie products?
08:19This is a pasta sauce that goes well with Kewpie products.
08:22You don't need hot water or microwave.
08:26You don't need it.
08:28You don't have to heat it.
08:30Kewpie's pasta sauce is the best-selling carbonara sauce for 9 years in a row.
08:39This product has been thoroughly studied for the distribution of exquisite ingredients that can be eaten deliciously without the noodles getting cold.
08:47Just by mixing it with pasta, the rich flavor of cheese spreads in your mouth.
08:54Among the various products, the most easy-to-make product is...
09:01You don't have to boil the pasta.
09:04This is amazing.
09:07Nagatanien's Pakitto Carbonara.
09:11The only feature of the 16 types is...
09:16It takes a lot of time to make the pasta.
09:20It usually takes more than 10 minutes including boiling.
09:26You don't even need that.
09:29Can I put it in?
09:31Put the half-boiled pasta and water in a bag and microwave for 5 minutes.
09:39After that, just steam it.
09:42Carbonara is done.
09:45Wow, it's done.
09:49It's amazing.
09:51It's a revolution in the world of pasta.
09:55It's so easy to make that it's very popular.
09:58Since its launch in 2023, it has sold a total of 5 million pasta sauces in the series.
10:08You don't have to use a pot to boil the pasta, so you can reduce the amount of washing.
10:13It's a product that breaks the common sense of pasta sauce.
10:19From now on, let's check out the three items related to taste.
10:24We have invited a special guest to help us evaluate the dish.
10:29He is Mr. Suzuki Yahei, the owner chef of Piatto Suzuki.
10:33Thank you for having me.
10:35He has won the Michelin Guide for 14 consecutive years.
10:40He is Piatto Suzuki, a very popular Italian chef in Azabu.
10:44Mr. Suzuki, the owner chef of Piatto Suzuki, is a master of Italian cuisine.
10:52What are the good points of carbonara?
10:56Carbonara doesn't have a lot of ingredients.
10:59Eggs, bacon, and cheese.
11:02That's basically it.
11:04I think it's going to be creamy while leaving the texture of the ingredients.
11:08It's difficult to see if there's any good carbonara left in it.
11:14What kind of evaluation will the Italian chef give to the carbonara sauce?
11:22First, let's check the taste of the sauce alone.
11:26I think the key point is how to bring out the flavor of the cheese and the saltiness.
11:35That's right.
11:37Among the ingredients, there is a special feature of the cheese.
11:42If you compare the two, you can see that the taste of the cheese is very different.
11:49First, let's try the carbonara of the premium cheese store.
11:59It's very rich.
12:01It's the taste of a store full of reservations.
12:04The pecorino cheese is very strong.
12:08Carbonara uses pecorino cheese.
12:11Pecorino cheese?
12:13It's not very familiar in Japan.
12:15It's a sheep cheese, so it smells like this.
12:20Is this the smell of pecorino cheese?
12:23It's completely different from others.
12:25It's very similar to the real carbonara.
12:28It's very strong.
12:30It uses pecorino romano, which has a strong punch, and parmigiano reggiano, which is characterized by richness and umami.
12:38It's a real sauce that makes you feel the richness of the cheese.
12:46Next, the carbonara of Nippon Regalo is characterized by the use of cheese that is not found elsewhere.
12:53At first, it smells like cheese.
12:56It smells like blue cheese.
12:58Blue cheese?
13:00The cheese is strong, but it has a refreshing taste of white wine.
13:07This sauce is said to have a deep taste of blue cheese with a strong saltiness.
13:14By adding white wine, it merges with the rich cheese to create a creamy and refreshing aftertaste.
13:22In addition, there is a dish that competes with the individuality other than cheese.
13:28That is the sauce of Pietro.
13:33It smells like mentaiko.
13:35It's amazing.
13:38There are mentaiko and carbonara.
13:42It's my first time.
13:46It's pretty spicy.
13:48It's very delicious.
13:49It's delicious.
13:51It's addictive.
13:53There is also mentaiko pasta sauce, but it has a rich taste and the scent of seafood.
14:00Hokkaido's deep Camembert cheese and cream are not the only ingredients in Hakata mentaiko.
14:09There are clams, scallops, and sea bream broth.
14:15It's a seafood carbonara sauce with a rich taste of seafood.
14:21I want to eat it with pasta.
14:24It's delicious.
14:26Among them, the sauce is the best.
14:32It's delicious.
14:34It's full of umami.
14:36I can feel the egg.
14:38What is the product?
14:41It is a carbonara with egg yolk and cheese from MUJI.
14:46This sauce is a model of the local taste in Rome, Italy, which is said to be the birthplace of carbonara.
14:54The cheese is Italian pecorino romano.
14:59Another big feature is that it doesn't use fresh cream.
15:04It is said that only egg yolk and cheese, which are made in the same way as the real thing, create creaminess and richness.
15:12And there is a Japanese-style flavor.
15:19It's a carbonara with soup stock.
15:24It tastes Japanese.
15:26It's delicious.
15:28It's actually a secret flavor.
15:31It is said that bonito and kelp add umami to the soup stock.
15:36The Japanese-style soup stock highlights the richness of the cheese and gives it a rich taste.
15:44And finally, they eat it with pasta and check the taste.
15:49It goes well with pasta.
15:52What is the point?
15:53I think the point is the richness of the sauce and the spiciness of the pasta.
16:02I think the point is how the sauce gets entwined with the pasta.
16:10I think that leads to the goodness of the palate.
16:14Then, what happened?
16:17The sauce didn't get entwined with the pasta.
16:20Where did it go?
16:22The pasta is a failure.
16:24It doesn't taste like carbonara.
16:27It doesn't taste like egg, cheese, or pepper.
16:34And it doesn't smell like food.
16:37I think I'm going to hate carbonara.
16:40The harsh evaluation continues.
16:44What is the blue cave of the standard product?
16:47How is it?
16:49It's simple and delicious.
16:52It has a gentle taste.
16:55It's good because it gets entwined with the pasta.
17:00I love the smell of bacon and cheese.
17:07That's the blue cave.
17:11I feel like I'm eating carbonara.
17:14In order to realize the rich Italian taste of an adult,
17:19they pursued a satisfying taste and texture.
17:25Pecorino Romano, Parmesan cheese, egg yolk, and fresh cream were finely adjusted to make a smooth sauce.
17:34Among the 23 types of blue cave series, this is the most popular.
17:40What is it?
17:43The carbonara with sans-cheese is the most popular.
17:50The sweetness of the pasta stands out.
17:53It goes well with the pasta.
17:55It's creamy.
17:57The fresh cream is mild.
18:01I can feel the cheese.
18:04I can't believe it's so easy to make.
18:07They also chose a unique product.
18:12It's Heinz's black truffle carbonara.
18:16I can smell the truffle.
18:20I can smell the rich scent of truffle.
18:23I can feel my appetite.
18:26It's thick.
18:28It's thick, but it's good.
18:32This product was released in 2015 as a premium sauce for adults.
18:40It's a perfect balance of cheese, egg yolk, and truffle.
18:48By mixing them evenly,
18:52it creates a rich and deep flavor.
18:55That's right.
18:59This is what the professional said.
19:03I can feel the carbonara sauce is well-made without the scent of truffle.
19:12It's delicious.
19:15What about Hakata mentaiko carbonara, which was praised by the professional?
19:21It's really good.
19:22I can feel the texture of mentaiko.
19:26It goes well with pasta.
19:28It's a new kind of pasta.
19:30It's spicy, so I can't stop eating.
19:34I can feel the rich texture.
19:38It tastes like mentaiko pasta.
19:40Carbonara and mentaiko pasta go well together.
19:44It's a new kind of pasta.
19:46What is the best combination of carbonara and pasta?
19:53The sauce goes well with carbonara.
19:56It goes well with pasta.
19:59The sauce makes the pasta more delicious.
20:03Queen's Isetan.
20:05It's a mild carbonara with pancetta and ground pepper.
20:12It's delicious.
20:14At first, it has a strong impact.
20:17But, it's mild.
20:19At the end, it has a strong taste of ground pepper and cheese.
20:24It's hard to tell the difference from others.
20:28But, he is particular about it.
20:31He stir-fried aged pork belly pancetta with olive oil.
20:35The sauce has melted the umami of meat.
20:38The rich taste of Parmesan cheese, fresh cream and butter from Hokkaido spreads.
20:46By mixing the right amount of milk, it has a mild aftertaste.
20:51I can't see the future where I feel tired.
20:56At the end, she checks the compatibility with O-Yousei.
21:01She also checks the taste of pasta.
21:04Arranged dishes made with retort pasta sauce are very popular in recent years.
21:10The manufacturer also publishes a number of recipes of arranged dishes that can be easily made with pasta sauce.
21:20Among them, the most common arrangement is carbonara sauce.
21:24She checks the taste of doria, which can be easily made by putting the sauce on the rice and baking it in the oven.
21:32Actually, there is a reason why we can know the taste of the sauce deeply.
21:38If you use a good cheese or pancetta, you can get a good smell of the sauce.
21:49By absorbing the taste of cheese and bacon into the rice,
21:53the good quality of the ingredients can be found.
21:57Carbonara with egg yolk and cheese is the most popular dish in the sauce category.
22:06It's delicious.
22:08The smell of cheese is great.
22:10I feel like I can eat it in the morning.
22:13It's very easy to eat.
22:15It's quite light.
22:17It has a natural smell when it's baked.
22:21It's easy to eat because the fat of the meat comes out.
22:26Carbonara with egg yolk and cheese is the most popular dish in the sauce category.
22:33I feel like it's made as a doria.
22:36The fat of the meat goes well with the rice.
22:40It's like a side dish of rice.
22:43The cheese is just right.
22:46It's not too thick and not too thin.
22:49The egg-like taste stands out and goes well with the rice.
22:52The fat of the meat goes well with the rice.
22:55While the taste of the dish is getting popular,
22:58there is one thing that is unexpected.
23:00This is not the fat of the meat.
23:02Is that so?
23:04It's just the rice.
23:07By baking it with the rice,
23:10the bad part of the sauce comes out.
23:14The bad part of the sauce comes out.
23:20The smell of the meat comes out.
23:23It feels like all the skin of the meat has come off.
23:25This is not good.
23:29On the contrary, the taste of the ingredients has become surface-based,
23:32and the product has been undervalued.
23:35Among them, which one has won the first place?
23:40It's either a doria or a risotto.
23:42I feel like I'm eating a risotto.
23:45This is the most delicious one.
23:48This is a dish that makes you feel rich at once.
23:51It's Heinz's Protruf Kaoru Carbonara.
23:55It's delicious.
23:57I feel like I'm eating a risotto with truffles.
23:59It's so rich.
24:01You can only eat a risotto with truffles at a good restaurant.
24:05I'm sorry.
24:08It's a good restaurant.
24:10I feel like I'm eating a risotto with truffles.
24:12I feel like I'm eating a risotto with truffles.
24:14When I put it in my mouth, it spreads out.
24:17I can feel the softness of the cheese.
24:21That's right.
24:23It's nice to be able to eat this at home.
24:26When I eat a risotto with truffles,
24:28I also make a risotto with truffles.
24:31I feel like I'm eating a risotto with truffles.
24:33It's a good restaurant.
24:36Depending on the arrangement,
24:37there is a possibility of deliciousness.
24:40It's a carbonara sauce.
24:42Here is a super easy idea recommended by a professional.
24:45I will introduce an idea that will change dramatically in a short time.
24:49Carbonara is made by frying bacon.
24:56There is no crispiness in retort.
24:59I use persimmon seeds.
25:01Persimmon seeds?
25:03It's a sweet, isn't it?
25:04If you crush the persimmon seeds,
25:07you can get a crispy texture.
25:14Michelin Guide's one-pot chef,
25:16Arranged Carbonara.
25:18Just sprinkle the crushed persimmon seeds.
25:22However, the taste is not good.
25:24I'll try the persimmon seeds.
25:33It's a good accent.
25:35The texture and the crispiness go well together.
25:41I feel like there is more bacon.
25:45I feel like there is more crispy bacon.
25:48The spiciness is also a part of the seasoning.
25:51It's a good accent.
25:54Everyone in the studio, please try it.
26:03All the research was completed by trial and error.
26:07We created a ranking based on the lowest score of Shimizu Anna.
26:11Of course, there is no loss.
26:14It's a unique ranking of Satapura that can be seen by trial and error.
26:19The more I eat, the more delicious it is.
26:21It's calculated, isn't it?
26:22It's calculated, isn't it?
26:24It goes well with pasta.
26:26It's rich.
26:28I can feel the richness.
26:31Out of the high-rated products,
26:34which one will be the winner?
26:43This time, the ranking is based on the Carbonara sauce.
26:48Out of the high-rated products,
26:51which one will be the winner?
26:56The 5th place is
26:58Pietro's pasta sauce, Hakata Mentaiko Carbonara.
27:04Pietro's Hakata Mentaiko Carbonara is the 5th place.
27:10The taste of the sauce and the compatibility with the pasta are high.
27:13The taste of the sauce and the compatibility with the pasta are high.
27:17It's really delicious.
27:19I can feel the texture of mentaiko.
27:21It's a good combination of carbonara and mentaiko pasta.
27:24This is new.
27:27The creamy sauce is made with mentaiko, clams, scallops, and sea bream.
27:33It's a unique carbonara made by Pietro.
27:35The carbonara is a carbonara made with mentaiko.
27:37Among the Hakata mentaiko products,
27:40the carbonara has a good balance of the texture, spiciness, and umami.
27:45The carbonara is a carbonara made with mentaiko.
27:47The carbonara is a carbonara made with mentaiko.
27:49The carbonara is a carbonara made with mentaiko.
27:53There is mentaiko pasta sauce,
27:56but it's more rich and has a fish flavor.
28:02It's delicious.
28:04The fourth place.
28:06It's the original carbonara pasta sauce from Caldy Coffee Farm.
28:13This is the fourth place of the original carbonara pasta sauce from Caldy Coffee Farm.
28:20The balance of the taste and the compatibility with the pasta are high.
28:28I think everyone will like this.
28:30It's delicious.
28:32It's delicious.
28:33It's a mild and gentle taste.
28:37It's the richness of the cheese.
28:40It's the richness.
28:41I can really feel the richness.
28:44Parmesan with a strong aroma, creamy camembert, and mild yet sour edam cheese.
28:55The deep richness of the three types of cheese and the mild flavor spread in my mouth.
29:043rd place
29:07Queen's Isetan's Isetan Mitsukoshida Food.
29:11Panchetta and ground pepper, mild carbonara.
29:16Queen's Isetan's Panchetta and ground pepper, mild carbonara is in 3rd place.
29:239.2 out of 10 points for the taste.
29:27It's in the rank of satisfaction.
29:31It's delicious.
29:33It goes well with pasta.
29:37I can't see a future where I feel tired.
29:40The sauce is the best.
29:44Panchetta is stir-fried with olive oil.
29:48The umami of the meat melts and mixes with the rich cheese.
29:54It's a sauce that you can enjoy the richness, saltiness, umami, and the harmony of the rich aroma.
30:042nd place
30:06Heinz Japan's
30:09Heinz's Carbonara.
30:15Heinz's Carbonara is in 2nd place.
30:209.2 out of 10 points for the taste.
30:23It's in the rank of satisfaction.
30:28I feel even happier when I put it in my mouth.
30:32The rich aroma of truffle stimulates my appetite.
30:39The rich aroma of truffle stimulates my appetite.
30:44The rich aroma of truffle stimulates my appetite.
30:52The rich aroma of truffle stimulates my appetite.
30:59I feel the aroma of truffle has increased.
31:02It's special.
31:04It's nice to eat at home.
31:07This is rich. It's delicious.
31:09I like this the most.
31:12What is the product that is in the 1st place?
31:19The more I eat, the more delicious it is.
31:21It goes well with pasta.
31:24It's a taste that makes me happy.
31:261st place
31:30Carbonara sauce.
31:33What is the product that is in the 1st place?
31:381st place
31:41The 1st place is
31:44MUJI's
31:46Carbonara with egg yolk and cheese.
31:53MUJI's Carbonara with egg yolk and cheese.
32:00All three items are 10 out of 10.
32:04It's the 1st place.
32:08It's addictive.
32:11It's a taste that makes you addicted.
32:13It's full of umami.
32:16Carbonara has a strong taste.
32:19It's easy to eat.
32:21It's rich and spicy.
32:23It's refreshing.
32:26Carbonara with egg yolk and cheese.
32:35Carbonara with bonito and kelp.
32:43Carbonara with Italian taste and Japanese taste.
32:52The more I eat, the more delicious it is.
32:54Everyone will like this taste.