Miwa Somen honor Torii -30 50gX20 bundle

Manufacturer: Shimabara wound ŒÝ•¨ production Brand: Shimabara wound ŒÝ•¨ production

Somen: 50gX24 bundle the quality of the wheat was to cherish, Tenobe of late tongue feeling fresh noodles. Home party, potluck party, birthday party, it is New Year's party, Christmas party cooking also preparing easy, you can gorgeously produce a good time at the shop of taste! I'm glad gift items also even awarded with gift. Gifts and seasonal such as gifts and gifts, Mother's Day, Father's Day, Senior Citizen's Day, celebrations, such as the family celebration also, gift, not as a gift, even as a self-demand.

Brand: Shirakiku

Shirakiku Sanuki Udon (Instant Udon) - 7.85oz [12 units]

Manufacturer: Nissin Food Products Co., Ltd. Brand: Nisshin

Kelp soup taste delicious tempura udon glutinous noodles in savory tempura featuring tempura udon. Soup is twist the taste of kelp soup, is a taste of mouthfeel was neat and well Kansai style. (1) in the noodles and glutinous texture, good soup and compatibility noodles. (2) one boiled kelp soup Let Me Hear, taste was refreshing well of Kansai-style soup. (3) ingredients sweet first-tempura, green onion.

Manufacturer: Okamoto noodle Brand: Okamoto noodle

It is the hand total Somen there is a history and tradition of the product introduction about three hundred years. Use the water of the Yoshino River water system called Saburo Shikoku, is the hand total Somen craftsmen made painstakingly. Compared to other localities in the feature thick noodles noodle quality, the strength of the sweetness and the Kosi is characterized. Our solder hand total Somen is a rice cake rice cake the texture and pleasant throat is characterized by its own blend wheat to give the waist to noodles. How to use boiled for 5 minutes

Manufacturer: Myojo Brand: Myojo

Manufacturer: Myojo Brand: Myojo

Manufacturer: Ojiya buckwheat Wada Brand: Ojiya buckwheat Wada

If nothing else is favorite of buckwheat product introduction Ojiya is "Hegisoba". The origin of the name of "Hegisoba" is thirty centimeters X4 forty-five centimeter rectangular boxes made from cedar plate referred to as "Hegi" thirty pieces of those rounded to the position that this be eaten To slippery in one bite to it is the beginning ate side by side surrounded by three to four people place. In addition but also known as also known as "hand gestures buckwheat", from the operation of the peculiar to Serve up the buckwheat boiled hand from the pretend pretend water, one whose name is attached, the rounding as one "one gestures (Hitoteburi)" and we call. Hegi soba ancient in Ojiya is buckwheat specialty to represent the Echigo. Currently, we have a registered trademark both "Hegisoba," "hand gestures buckwheat". Please boil over high heat and lightly loosen 3-4 minutes with chopsticks put the flip into the water using the method boiling (until Shin is lost) as a guide. To view all the description of the goods

Manufacturer: Sato Yosuke shop Brand: Inaniwa Udon

In the past, drought Inaniwa it is eaten as a snowy land of preserved food noodles. After being a payment to the government goods, in addition to the Imperial Household Agency and until it enters the middle of the Meiji era that generally did not be eclipse. Clear water, carefully crafted are Inaniwa interference noodles with a selection of the material is kneaded by hand, it is in fluid protect harden technique from now Edo era by hand. The strength of the hip, smooth texture,? Yo pleasant texture slide the throat source. Very best of taste technique of transmission of a secret from father to a son was alive. Commodity content: Udon 80gX7 bags commodity size :( vertical) 302X (horizontal) 200X (height) 27mm Product Weight: 725g Publisher: Sato Yosuke store (Akita Prefecture Yuzawa)

Brand: Myojo Model: 20325

Myojo Udon Japanese Style Noodles w/ Soup Base Oriental Flavor in 7.22oz (205g) pack. Product of Japan. What is Udon Noodles : Udon noodles are thick white noodles made from wheat and noted for their fine, palatable and smooth taste. With added salt and water and the absence of egg, udon noodles are generally whiter and softer in texture than other noodles. Source: http:/www.japancentre.com