{"id":7060,"date":"2025-12-26T11:00:30","date_gmt":"2025-12-26T03:00:30","guid":{"rendered":"https:\/\/joyjapan.tokyo\/?p=7060"},"modified":"2025-12-24T11:52:55","modified_gmt":"2025-12-24T03:52:55","slug":"hddnmwu","status":"publish","type":"post","link":"https:\/\/joyjapan.tokyo\/tl\/gourmet\/hddnmwu\/","title":{"rendered":"Espesyal na pang-taglamig ng Rich Chicken and Pork Bone 'Jigemon Champon' sa Tokyo: Ang 'Garlic Chive and Egg Champon'\u2014isang putahe na napakasarap at halos hindi mapigilan\u2014ay ilulunsad sa ika-1 ng Pebrero (kasama ang isang ulam na forbidden rice bilang pangtapos)."},"content":{"rendered":"

Orihinal na Mayamang Manok at Butong Baboy na Jigemon Champon ng Tokyo (Orihinal na Mayamang Manok at Butong Baboy na Jigemon Champon ng Tokyo)<\/strong>Inanunsyo saLima pang sangay sa Tokyo<\/strong>Ipinapakilala ang aming mga bagong eksklusibong produkto para sa taglamig:Yarisugi Nira Tamagoyaki Champon (Bawal na Pangwakas na Kanin)<\/strong>, ang panahon ng pagbebenta ay2 Enero 2026 (Biyernes) \u2013 31 Marso 2026 (Martes)<\/strong>. Sa pagkakataong ito, sa ilalim ng temang \"Bawang, sibuyas na mura at itlog<\/span>Sa temang \"Triple Explosion\", ang serye ng malinaw na sabaw na tatak ng restawranPuting Champon<\/strong>Mag-upgrade sa deluxe na bersyon, at maaari ka pang magdagdag ng bahagi ng pinasingawang kanin para makagawa ng 'congee na may chive, itlog, at bawang'\u2014dalawang putahe sa isang mangkok, puno ng kasiyahan sa pagkain.
Opisyal na website:https:\/\/www.jigemonchampon.com<\/a><\/p>\n\n

Lahat ng kailangan mong malaman tungkol sa promosyon sa isang sulyap.<\/h2>\n

Panahon ng pagbebenta at presyo<\/h3>\n

Panahon:<\/strong>Biyernes 2 Enero 2026 \u2013 Martes 31 Marso 2026
\nPangalan ng produkto:<\/strong>Garlic Champon na istilong Yarisugi (na may ulam na ipinagbabawal na kanin bilang pangwakas)
\nPresyo:<\/strong>Karaniwang bahagi: 1,408 yen \/ Maliit na bahagi: 1,353 yen (kasama na sa parehong presyo ang buwis)<\/p>\n

Mga tindahan (Tokyo)<\/h3>\n

Yoyogi Sangay \/ Esola Ikebukuro Sangay \/ Shinagawa Season Terrace Sangay \/ MitteN Fuchu Sangay \/ Musashisakai Sangay
\nMga detalye ng tindahan at mga direksyon:Lista ng mga opisyal na tindahan<\/a><\/p>\n

Gaano kabangis ang mangkok na ito ng 'Out-of-Control Champon'?<\/h2>\n

Ang Kombinasyon na 'Double Leek': Hilaw na leek na sinamahan ng maanghang na leek\u2014isang pagsabog ng lasa at aroma<\/h3>\n

\u4ee5Puting Champon (Mayaman na Champon na Gawa sa Manok at Butong Baboy)<\/strong>Ilagay ang takip sa ibabaw upang takpan ang buong mangkok.Kalahating bungkos ng chives<\/strong>Ang bahagi nito ay nananatili ang malutong na tekstura ng hilaw na sibuyas-taglagas, habang ang natitira ay pinirito sa mantika ng linga kasama ang magaspang na tinadtad na sili.Maanghang na sibuyas-lahi<\/strong>, isang biglaang pagbabago ng tono. Pagkatapos, nakapatong ditodilaw ng itlog<\/strong>\u8207minis na bawang<\/strong>Kapag naihalo, agad na nagkakaroon ang mayamang sabaw ng ganap na bagong dimensyon, na naghahatid ng perpektong timpla ng bango, anghang, pakiramdam ng pamamanhid, at lalim ng lasa nang sabay-sabay.<\/p>\n

Isang Ipinagbabawal na Wakas: Hindi Sapat na Ubusin ang Sabaw Hanggang sa Huling Patak<\/h3>\n

Kapag natapos mo na ang pagkain, pakibalik ang nakalakip.Ang Ipagbabawal na Huling Hapunan<\/strong>Idagdag sa palayok, hayaang ang sabaw, na pinahaloan ng halimuyak ng langis, ng chives, at ng mga itlog, ay magingLohas na Kanin na may Sibuyas-Damong-Lunti, Itlog, at Bawang<\/strong>. Lahat sa isang mangkokPancit \u2192 Kanin<\/strong>Isang ruta na nagbibigay ng labis na kasiyahan\u2014walang mas nakakapaginhawa pa sa isang gabi ng taglamig.<\/p>\n

Ano ang 'Shiro-chanpon'? Magsimula tayo sa pagkilala sa pangunahing putahe ng restawran.<\/h2>\n

10-oras na malinamnam na sabaw ng manok at butong baboy \u00d7 espesyal na sarsa na gawa sa lamang-dagat \u2013 malinamnam ngunit hindi nakakasawa<\/h3>\n

Pang-brand na karatulaPuting Champon<\/strong>, na ginawa sa pamamagitan ng matagal na pag-ukay ng mga buto ng manok at baboy upang makalikha ng masaganang puting sabaw, na dinaragdagan ngLumilipad na isda (ago)<\/strong>Isang espesyal na sarsa na may halong umami ng pagkaing-dagat, na lumilikha ng mayaman ngunit malinis na base. Gawang-bahayMas mataas na nilagang harina (100% Hokkaido wheat)<\/strong>Pakuluan lamangMga 30 segundo<\/strong>, pinananatili ang kanilang pagiging malutong habang mahigpit na nakakapit sa sarsa; ginisa sa mataas na initPanahong gulay<\/strong>Kapag inilabas ang likas na tamis at ang bango ng pinirito sa wok, mauunawaan mo agad sa unang kagat kung bakit ito tinatawag na '30-segundong mahika'.<\/p>\n

Profil ng Tatak: Mula sa Diwa ng Nagasaki hanggang sa Mga Las\u00e1 ng Tokyo \u2013 'Ang Bagong Pambansang Pagkain'<\/h2>\n

Ang pilosopiya sa likod ng 'JIGEMON CHAMPON'<\/h3>\n

Ang pangalan ng tatak na 'Jigemon' ay nangangahulugang 'lokal'. Ang tagapagtatag ay nagmula saLungsod ng Omura, Lalawigan ng Nagasaki<\/strong>, na may layuning lumikha ng isang putahe sa Tokyo na pinagsasama ang mga tradisyon ng Nagasaki at ang mga lasa ng rehiyon ng kabiseraBagong Pambansang Pagkain: Gosen Champon<\/strong>Sa kasalukuyan, nakasentro sa rehiyon ng Metro Tokyo, kasama ang mga awtorisadong retailer, mayroongmga dalawampu't lima<\/strong>, at patuloy na lumalawak.<\/p>\n

Isang gabay sa pag-order para sa mga unang beses na kumakain<\/h2>\n

Ito ang perpektong kumbinasyon<\/h3>\n

\u2460 Magsimula sa pagtikim ng mga pansit at sabaw nang mag-isa upang maapreciate ang mayamang lalim ng sabaw ng manok at buto ng baboy na pinagsama sa mga pagkaing-dagat.
\n\u2461 HaluinPuting ng itlog + tinadtad na bawang<\/strong>, at pagkatapos ay kasamaDoble chives<\/strong>Ihalo upang palakasin ang aroma at magbigay ng nakakapukaw na pakiramdam.
\n\u2462 Mag-iwan ng kaunting sabaw sa gilid para idagdag sa huli.Huling salo-salo<\/strong>Ihain ito bilang lugaw ng kanin upang lubos na masiyahan sa karanasang 'dalawa sa isa'.<\/p>\n

Transportasyon at Praktikal na Impormasyon (Para sa mga Bisita sa Hapon)<\/h2>\n

Ayos at sirkulasyon<\/h3>\n

May mga sangay sa mga pangunahing sentro ng turismo at transportasyon tulad ng Yoyogi, Shinjuku, Ikebukuro, Shinagawa, Fuchu, at Musashisakai; marami ang matatagpuan malapit sa mga istasyon ng JR o sa ilalim ng lupa, kaya perpekto ang mga ito bilang lugar para magpainit gamit ang isang mangkok ng mainit na sabaw ng pansit sa paglabas tuwing taglamig.<\/p>\n

Opisyal na Impormasyon at Serbisyong Pang-Mamamayan<\/h2>\n

Mga Tatak at Kaganapan<\/h3>\n

Website ng tatak:<\/strong>https:\/\/www.jigemonchampon.com<\/a>
\nLista ng mga tindahan:<\/strong>https:\/\/www.jigemonchampon.com\/shop<\/a><\/p>\n

Mga pangunahing punto<\/h2>\n

Panlimbahang Edisyon ng Taglamig 'Wild' Koleksyon<\/h3>\n

\u30fbPanahon ng pagbebenta:<\/strong>2\u201331 Marso 2026 (5 sangay sa Tokyo)
\n\u30fbPangalan ng produkto:<\/strong>Yarisugi Nira Tamagoyaki Champon (Kasama ang Forbidden Finale Rice)
\n\u30fbPresyo:<\/strong>1,408 yen \/ 1,353 yen (kasama ang buwis)
\n\u30fbMga Tampok:<\/strong>Sa tekstura ng chives na may dalawang dahon, sa kayamanan ng pula ng itlog at sa lasa ng bawang, tinatapos ang putahe bilang lugaw ng bigas.<\/p>\n

\u203bAng impormasyong nasa itaas ay napapailalim sa opisyal na anunsyo ng tatak at sa mga detalye sa loob ng tindahan; ang pagkakaroon ng mga sangkap ay maaaring magbago. Ang mga pangalan ng tindahan, personal na pangalan, at pangalan ng lugar ay unang ipinapakita sa Tradisyunal na Tsino na sinundan ng orihinal na pangalan; mula sa ikalawang paglitaw pataas sa teksto, ipinapakita na lamang ang mga ito sa Tradisyunal na Tsino.<\/p>","protected":false},"excerpt":{"rendered":"

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