Postamble Inaniwa Udon (KibakoIri) SK-30

Inaniwa Udon of postamble, while protecting the predecessors of technology and process, over a long time of four days repeatedly sufficient aging, built up carefully slowly -. Using only the raw material is the best flour to noodles to support it, and elaborated in Kurikoma system subsoil water that raged over the years from the underground 100m in Nagasaki Prefecture Goto Nada production and natural salt "Isoshio". A firm Kosi in the gentle texture is smooth throat features. It will be entered gifts to the wooden box of 160g5 bundle filled.