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The entering Kuzu, Yoshino thin udon made with spring water of Yoshino, Yamato is chewy and can enjoy the texture that I did slipperily. It is with corrugated cardboard enriched at inner capacity.

*40 bundle of Kuzu, Yoshino thin udon (iced noodles) 50 g containing 

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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".

株式会社 三輪そうめん 松田について


Inner capacity *40 bundle of 50 g 
Preservation method 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

4人前(4〜6束)に対し たっぷりの沸騰した湯(3リットル以上)に麺をさばいて入れかきまぜます。
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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