Squid Ink in FamiMaru's Frozen Noodles

Do you like squid ink pasta? Its appearance is terrifyingly black. When I, Nabeko, first tried squid ink pasta at a certain Italian restaurant that everyone loves, I was pleasantly surprised, thinking, "Oh, it's actually delicious!"

Squid ink pasta, with its rich umami and visual impact, is a familiar menu item at pasta restaurants. However, we don't often get to eat it at home as much as, say, Neapolitan or mentaiko pasta, do we?

Now, that very squid ink pasta has arrived in FamilyMart's frozen noodle lineup.

From Famima's private brand "FamiMaru," the "Seafood and Ripe Tomato Umami Squid Ink Pasta" (frozen) is newly available in limited quantities starting September 29.

Lately, frozen convenience store items have often been more affordable than bento boxes, so I make sure to check them out. This "Seafood and Ripe Tomato Umami Squid Ink Pasta" is also priced at 430 yen, a "one-coin" price.

FamilyMart sent a sample, so I immediately gave it a try.

So, How Is the 430 Yen Frozen Squid Ink Pasta, Really?

Preparation is simple: just heat it in the microwave. After heating and opening the lid, a strong garlic aroma wafted out.

"Seafood and Ripe Tomato Umami Squid Ink Pasta" (430 yen)

I used to have an image of squid ink pasta as a somewhat "stylish pasta" that trendy people tend to choose. But surprisingly, the aroma that powerfully stimulates the appetite is incredible. The garlic and anchovy really stand out.

The appearance is, of course, black! If you look closely, even though it's all black, the black of the noodles themselves is layered with an even darker black from the squid ink sauce, creating a gradient. In the center, there's a red tomato sauce, making the red and black contrast vivid.

The shrimp perched on top are adorable. I found three of them.

The black part has a rich umami

When I tasted it, it was truly rich, and the seafood umami was enticing! Where the squid ink sauce was generously applied, the flavor was deep, with the richness of the squid ink complemented by the punch of garlic and anchovy. From Nabeko's perspective, the strong garlic is a big plus. Garlic is delicious, after all.

The subtle acidity of the tomato sauce adds depth, which is also great. Although I described it as rich, the noodle-only parts, despite being black, have a milder flavor. By eating them together with the rich squid ink sauce and tomato sauce, it achieves a balance, not just intense flavor, much like pasta from a restaurant.

There were three shrimp

Since the garlic and seafood umami are so prominent, it would be great not just for lunch, but also paired with white wine. Hehehe... These are the thoughts of Nabeko, a liquor lover.

Ankake Yakisoba and Extra-Thick Yaki Udon Also One-Coin

Now, along with the squid ink pasta, I also tried two other frozen noodle dishes from Famima. Since I had the chance, I decided to taste these as well.

One is the "Seafood and Oyster Sauce Umami Gomoku Ankake Yakisoba" (478 yen).

The sauce and noodles can be heated together

This ankake yakisoba features 8 kinds of ingredients, including shrimp, scallops, napa cabbage, komatsuna, and carrots. The sauce comes in a separate pouch, which you heat in the microwave along with the noodles, then pour over just before eating.

Ankake yakisoba, with its thick, gooey sauce, always gave me the impression that you'd transfer it to a plate at home to eat. However, this one comes in a tray that you can eat directly from, so there's no need to prepare a plate.

Oh, and the squid ink pasta I just mentioned was also the type you could eat directly from the tray without any issues. It saves on washing dishes, and if you think about it, you could even eat it in an office break room as long as there's a microwave.

Now, for the ankake yakisoba. Plenty of vegetables. I only found one shrimp, but it was definitely there (lol).

Found one shrimp

The piping hot, gooey sauce is a welcome, heartwarming delicacy on a chilly day. The umami of seafood and oyster sauce is prominent, giving it a classic ankake flavor. You might even want to add a dash of pepper or mustard from home.

The noodles are fried and slightly firm

What impressed me were the noodles. They're fragrantly fried and slightly firm in places. The way the gooey sauce clings to them is also great. And it's wonderful to get ankake yakisoba at a convenience store for 478 yen. It might be a good purchase for the coming season.

The other is the "Beef Horumon Miso Yaki Udon" (448 yen).

First off, the udon noodles are incredibly thick. They have a soft, fluffy, and chewy texture. While eating, I was reminded of Ise Udon.

Miso sauce is gooey

In Tokyo, you often see Sanuki udon-style noodles with a firm chewiness, so this fluffy texture was a surprising "Oh!!" moment. The rich sauce, made with two types of rice miso, is infused with the fat from the beef horumon, and it clings thickly to the fat udon noodles. While it has a strong flavor, it's a gentle richness unique to miso, different from sauce yaki udon. The accent of red pickled ginger also stands out, making it addictive.

Super thick noodles! Soft and fluffy

This is a flavor that's hard to replicate at home. It would be great not only as a meal but also as a snack with beer.

Right, not for lunch... I want to eat this at night. But for those who want to power up with horumon yaki udon at lunchtime, eating it in the office isn't a bad idea either. Though it might be a bit fragrant.

Maybe It's Good to Dare to Go Off the Beaten Path!

While I've had the impression that frozen noodles are getting tastier, I personally tended to gravitate towards classic menu items like "Neapolitan" or "Sanuki Udon." However, Famima is now offering unique items like squid ink pasta and horumon yaki udon, and what's more, they're genuinely high quality.

If you find an item in the convenience store's frozen section that makes you think, "Oh, they have this too!", trying it might lead to a surprising discovery.

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