Pasta & Noodles - Page 234

Manufacturer: Tanabiki seimen Brand: Tanabiki seimen

Noodles with a strong waist gradually smooth noodles surface by removing the moisture after wheat and brine fully ripened over slowly and carefully time then dough aging machine mixing two of the fabric as a single noodle bands It has become. It is also popular traditional luxurious Japanese paper package. Is the perfect item to alone with two to three servings Tsukai of individual food type.

Manufacturer: Tanabiki seimen Brand: Tanabiki seimen

Kneaded tapioca starch to Noodles is your noodles of rice cake rice cake mouthfeel. Noodle strands in the eighth of flat noodles type, eat in addition to ease, even good entanglement of soup and you'll put such as the pot. It is also popular old-fashioned luxury drifting Japanese paper package. Noodles with a strong waist gradually smooth noodles surface by removing the moisture after wheat and brine fully ripened over slowly and carefully time then dough aging machine mixing two of the fabric as a single noodle bands It has become.

Manufacturer: Ikeshima Foods Brand: Ikeshima

Even if every other boiled is buckwheat using stone ground buckwheat flour waist is long-lasting. Mainly for business Yoo - the - the like is recommended. Very well, for example, if you put the time, waste paper is there, is less beauty of boiled. And put boiled, it can support when needed. Because Noodles is buckwheat ground very convenient millstone such as the point is less loss. Of course, you can delicious even immediately after and boiled.

Manufacturer: Ikeshima Foods Brand: Ikeshima

Even if every other boiled is a Japanese buckwheat flat out type waist is long-lasting. Mainly for business Yoo - the - the like is recommended. Very well, for example, if you put the time, waste paper is there, is less beauty of boiled. And put boiled, it can support when needed. Because Noodles is out flat buckwheat Japan very useful, such as the point is less loss. Of course, you can delicious even immediately after and boiled.

Manufacturer: Tanabiki seimen Brand: Field êr»Men

Black noodles made with carefully selected fibrous rich buckwheat husk many buckwheat elaborate ground powder color is there a characteristic. And finished in flavorful a good buckwheat the throat of yam connection. You can use it for storing food and business because it is a large capacity. There is one of the items to be loved regardless of the country has been an increasing number of inquiries from overseas.

Manufacturer: Tanabiki seimen Brand: Field êr»Men

Buckwheat flour, wheat flour, yam, is buckwheat Sarashina of pure white in the cozy throat and texture with all clarity using local raw materials of salt. Buckwheat Sarashina using the center part of the buckwheat is a dish of flavor rich and buckwheat passage also convinced. Time and finished in just four minutes of extra fine buckwheat boiled. Was especially attention to the throat by not too put a lot of buckwheat flour.

Manufacturer: Myojo Brand: Myojo

Entree Udon Chckn (Pack of 30)(Note: This Product Description Is Informational Only. Always Check The Actual Product Label In Your Possession For The Most Accurate Ingredient Information Before Use. For Any Health Or Dietary Related Matter Always Consult Your Doctor Before Use.)UPC: 011152453828 K

Manufacturer: Yasuda industry Brand: Yasuda industry

All raw materials we use domestic. Tartarian buckwheat of bitter Hokkaido buckwheat flour, Tartarian buckwheat flour, is the dry noodles of buckwheat Tartarian made by blending the flour in its own method of blending. Suppress the taste, Hokkaido of gluten (wheat flour protein) is added, to make it easier to eat. If you enjoy: Put the noodles in boiling full day of hot water (at least 2 liters), please boil until the hardness of about 4 to 5 minutes of your choice. Raised in a colander, please enjoy drained hand wash quickly with cold water. In the case of Kakesoba, further blanched buckwheat was draining, please enjoy over Sobatare. * are included components such as rutin also Sobayu so you can eat your intact. * If buckwheat allergy please do not eat. Cold and soba, warm soba, also suitable for either. Please relish in your favorite way. If you buckwheat does not meet the constitutional (buckwheat allergy) please do not eat. Ingredients: wheat flour, Tartarian buckwheat flour, buckwheat flour, wheat protein, salt Shelf life: 1 year 4979453102219

Manufacturer: KOJIMA (Kojima) Brand: Red Rice Company

It looks even in ordinary noodles, surprise if to bite opening. Okayama Prefecture glutinous rice used. There Kosi strong "sticky rice" udon here in slippery. Not only wheat flour, and finished with a texture of Kosi in slippery by using in the flour glutinous rice in Okayama Prefecture. Raw materials wheat flour, glutinous rice flour, only salt. Preservative, because the additive does not use, even those of children and our elderly, served with confidence.

Manufacturer: Alma Gourmet Brand: Pastai Gragnanesi

Just outside Naples and the Amalfi coast, Gragnano is reputed as the birthplace of dried pasta. Pasta di Gragnano is chewier, nuttier and more roughly textured than most supermarket brands. In Italy, pasta is like a sacramental object whose serving is regulated by steadfast traditions.