In brief
The BBC’s Tokyo correspondent Kurumi Mori sampled a fresh viral trend in Japan – instant noodle cups that are prepared with cold water. The product sells out quickly, promising a cooling summer snack. Mori pours chilled water straight into the cup, stirs and tastes the broth and noodles, noting the bite and the temperature. After a few spoonfuls she judges the texture and flavor, concluding the fan‑favorite does work as a quick, refreshing bite during heat waves. It showcases how a simple tweak on a classic can spark a nationwide craze.
The BBC's Tokyo correspondent Kurumi Mori tries Japan's newest food fad: instant noodles mixed with cold water. The product, which has sold out nationwide after going viral, promises to be a refreshing summer snack.
Mori grabs a sealed package, opens it, pours the fine grains of cold water straight into the cup, and stirs. She tastes a slurp immediately, noting the coolness of the broth and the crunch of the noodles.
She questions whether the lack of heat was simply a marketing gimmick or if the water really tempers the dip by cooling instant pop. The noodle retains its snap despite the chill.
After a handful of spoonfuls, Mori rates the snack on texture, taste, and the novelty factor. The final verdict: it works as a quick, surprise pick‑up that might just keep you cool on hot summer days.
