Hand total Miwa Somen A220-03

Manufacturer: Hatanaka noodle Brand: Hatanaka noodle

Poured generously a technology that has been stacked with the tradition of its founding 120 years since this commodity, 100% carefully selected domestic raw materials used, the seaweed "akamoku" was caught in Matsushima Bay in the powder was kneaded in noodles It was. And throat that was smooth scent of Iso, finished with noodles with a firm waist. Summer cold colander udon, winter is served also delicious stew.

Manufacturer: Ishiguroseimen Brand: Ishiguroseimen Model: 24001

Use the carefully selected flour, put a lot of water when you knead the dough, take a lot of aging time, was carefully crafted over time. Taste of wheat have been pulled out. Kosi is strong and texture is smooth somen To slippery. There are undervalued in one bag large capacity, optimal for stockpiling, it is a commodity of buying direction.

Manufacturer: Itomen Brand: Itomen

1 bag 3 servings, it is with a delicious homemade Sobatsuyu. Summer cold soba noodles with dipping sauce winter is served in the buckwheat over and warm. The "twenty-eight buckwheat", is typical of the Edo people culture from "pun" words, the 16 Bun'nosoba hung on "to eighty-six" has been that it called "twenty-eight buckwheat". At the time, "twenty-six" It seems there was also because 12 sentences in the "thirty-four", "twenty-eight Udon" price theory came from the "pun" because it was also has been said to be originally of origin. However, although the era of udon, buckwheat in the price controls had been decided that 16 sentences had lasted more than 100 years, since I came to more than 20 statements rose from the rise in prices to the Keio year, it is Hen' and it seems to have been. Buckwheat flour 80%, literature authored that represents a near 20% wheat flour, "twenty-eight buckwheat" has been and came to be called a name that indicates the percentage.

Manufacturer: Izutsuya Brand: Izutsuya

- Per bag: about 4 servings (is of 1 bag 4 bundle containing products.) Yu in time: 3 minutes position generally, in that you are using the wheat that has been imported, and the texture was a rice cake rice cake at our company , sweet of exquisite balance, we use 100 percent domestic wheat. Once you are clear noodles, poured into quickly colander and wash with cold water, classic bukkake noodles, of course, taking advantage of the noodles of Kosi, you can use it in salad. In addition, such as miso soup, there is eat Gotae also ingredients of the soup, it is ideal.

Manufacturer: Kubota Mengyo Brand: Kubota Men-gyo Model: MH-5

"Sanuki Udon" is a type of udon noodle most popular in the Shikoku region characterized by its square shape and flat edges. It has chewy texture but easily go down the throat. Recently it is popular among foreign tourists as a souvenir. The recipes are written by Japanese, English, Chinese, and Korean. Moreover, there are three different recipes of "Kamaage", "Kake" and "Zaru" very popular in Japan. You can enjoy genuine Sanuki Udon by various way..

Manufacturer: Kano Japan Brand: Kano Japan

Gifts, such as gifts, How in gift. Kosi is strong, Shimabara Somen delicate Nodogoshi which was slippery is characteristically difficult to growth in hot water. Even if the cold, a warm, delicious served even if the input noodles. Was created to stick to the raw material, please relish the Shimabara somen all means.

Manufacturer: Koyo Brand: Koyo Foods