Kewpie has a masterpiece in “Aeru-kei”! Four experts discuss the ultimate pasta sauce! Let’s talk about the ultimate pasta sauce!

Commercial pasta sauces, such as the classic meat sauce and carbonara, can be easily enjoyed. There are dozens of varieties available at supermarkets. There is a wide range, from retort-type sauces that are simply heated in boiling water or in the microwave, to sauce-type sauces that are simply poured over boiled pasta. In this issue, we asked four people, including Mayuko Imaizumi, a nutritionist who has appeared in the media as the “Queen of Retort Pouches,” Akiko Kazama, a chef, Sayaka Tamari, a food coordinator, and Takahiro Esawa, a restaurant consultant who learned local cuisine in Bologna, Italy, to decide the “best commercial pasta They engaged in a heated debate to determine the “best commercial pasta sauce.

Part 1: What is the No. 1 product available at supermarkets, as chosen by the four experts? A heated debate! Let’s talk about the ultimate pasta sauce!

Japanese-style sauces are also in the spotlight!

–Kewpie has a masterpiece in the “sauce with sauce” category! I think Kewpie has a masterpiece in the “Aerated” category.

Ezawa: I think Kewpie’s strongest is ” Aeru Pasta Sauce Tarako “. The secret ingredient is fish sauce, which enhances the flavor of the cod roe. Tarako sauce looks simple, but it is actually difficult to find the right balance of flavors, but you have done a good job.

Imaizumi: I would have to say that the ” dashi-scented natto ” is my top choice in this series. Many of the “Aeru-kei” products have no ingredients, and even if they are delicious, it is easy to get tired of them halfway through. This product has the crunchiness of freeze-dried natto and gives you a definite sense of satisfaction.

–I heard that Pietro’s has a product that is Imaizumi’s favorite.

Imaizumi ” Yomenya Pietro Pasta Sauce Zetsubou Spaghetti ” is my unquestionable No. 1. I love it so much that I always keep it in stock and give it away to my relatives.

Kazama: Pietro is famous for its dressing, but it originally started as a restaurant “Yo-Menya Pietro” in Fukuoka City, which was established in 1980. It still operates more than 40 restaurants nationwide. Zetsubou” is a popular menu item derived from the phrase “delicious even when you are in despair,” which is peperoncino with sardines and savory vegetables.

Ezawa Pietro specializes in creative pasta dishes, and “Zetsubou” has been arranged for the Japanese, including the use of kombucha (kelp tea). The sardines are deep-fried to remove the fishy smell and at the same time enhance the aroma of the blue fish.

Imaizumi semi-dried tomatoes and black olives add further flavor and richness. Sardines are a troublesome food to prepare, and even I don’t like to cook them at home (laughs).

Tamari: The quality is so good that you forget it’s a retort while eating it.

–What about the gems from other manufacturers?

Kazama: Seijo Ishii ‘s PB ” Seijo Ishii Desica Gorgonzola-scented Rich Quattro Formaggi 110g”. At about 460 yen, it is even more expensive than “Ao no Doukutsu” and “Reserved~,” but it is luxuriously made with four kinds of cheese, including Gorgonzola and 24-month-aged Parmigiano Reggiano.

Ezawa The aroma of Gorgonzola comes out the moment you open the package, making it a must for cheese lovers. The richness of the sauce makes it a perfect match for flat, thick noodles like fettuccine.

A “feast” or perfection?

Imaizumi: Among recent products, the ” Patapa Range Sea Chicken Pepperoncino ” from Hataromo Foods, which was released last year, was wonderful. The garlic and chili peppers add to the flavor of the tuna, which is very filling. The same series of dishes, including ” Scallion and Vegetable Sauce Consommé Flavor” and “Spicy Meat Sauce,” never fails to deliver.

Tamari Nipun’s ” Oh My Garlic Tomato ” is also good. It is similar to “Pomodoro” from S.B. Foods’ “Reserved〜”, but this one features fried garlic and grated garlic, and has a very gutsy flavor. Recommended especially for men.

–Let’s come to the conclusion.

Kazama: I can’t decide between “Blue Cave Bolognese” and “Zetsubou Spaghetti.

Tamari: I am also torn between those two. I think “Bolognese” is a close choice, since there are many stores that carry it and it is easy to obtain.

Imaizumi I definitely prefer “Zetsubou. The taste is outstanding, and I feel that retort-packed food has the advantage of making it easy to eat dishes that are difficult to reproduce at home. Recently, more and more stores are carrying it, and I don’t think it is difficult to find it.

Ezawa: I would like to recommend “Bolognese. I agree with the high degree of perfection of “Zetsubou. However, peperoncino is a simple, everyday dish. In contrast, “Bolognese” is a dish with a “feast” that can be the star of the dining table. Since we are going to decide on the “strongest,” I would like to emphasize the sense of specialness.

Imaizumi When you say “feast”, “Bolognese” may indeed be easier to understand. I also wanted to introduce some of the gems that are not yet known, and I have talked about them a lot, but I cannot argue with the excellence of “Bolognese”.

The passionate thoughts of the four pasta chefs intertwined like pasta and sauce, and the “strongest commercially available pasta sauce” derived was Nissin Flour Milling-Werna’s ” Blue Cave Bolognese “. Why don’t you take a look at this discussion, buy all the products you are interested in, and enjoy the fall season to the fullest with a good appetite?

From the October 3 and 10, 2025 issue of FRIDAY