The entering Kuzu, Yoshino thin udon made with spring water of Yoshino, Yamato was chewy and finished it to the gem of the texture that I did slipperily.
Please enjoy "a texture and the flavor that the strength of the waist is fluent".
|Inner capacity||*40 bundle of 50 g|
You avoid moisture, and please keep it in the good place of the ventilation.
Please do not put it with the strong detergents of the smell.
|Raw materials||Wheat flour, salt, kudzu, edible vegetable oil|
|The expiration date||
I list it in the side of the box (it produces it only for the winter season)
From production time approximately one and a half years
|Way of rising of to call it||
I drain off water afterwards after putting it up to a colander, and washing it under running water under running water. The aim of the boil time is approximately six minutes.
[noodle making place Nara]
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