Daimon Somen 6 pieces (with a makeup box)

■ "Koshi" and "texture" are personal. "Daimon Sonen" is a rare hand in Japan, which is rare in the country, and is rounded in a thin, long and rounded shape, so it is also called "Marumaden noodles". In the coldest season in the four seasons (only from November to March of the following year), it is made by using the underground water of the Meisu Shoshogawa to blow from Mt. Hachibushi. As a raw material, the finest flour is selected, and after applying the silk sifting, kneading many times, so that the scribble is finely squeezed. The fiber of the menta becomes wiring and the noodles with a good texture because it is extended thin and long while applying it by repeatedly applying a traditional method. ■ Delicious how to eat Daimon Noodles ・ Boil 5L of water and divide 1 parcel (3 to 4 servings) in half of the crack on the back and boil for about 3 minutes.・ If it blows up, add 2 cups of cold water and boil it again.・ When boiled, give it to the fine drainer and change the water until the bubbles do not appear. * Because it is a strong waist, it is boiled after boiling, cut the water well and puts it in the refrigerator, and you can enjoy it for 2 days. (When you eat, soak in cold water again)