Hanayama Udon's long -established -storey boiled and curry assorted 1180g

The mochi -mochi, which is characterized by a mochi -mochi feeling [Hanayama Udon] The best -boiled Gunma with a 5cm boiled width of 5 cm in Japan reproduces the taste of the restaurant directly. Please enjoy two kinds of soups, a curry soup with a fragrant soup with a fragrant soup, chicken and vegetable flavor and elegant dashi. Raw ingredients and ingredients [noodles]Flour (Japan) Salt (Japan) / [Traditional Yu]soy sauce (Hon brew) (Japan) Fermented flour sugar (Japan and others) Fermented rice (Japan) bonito extract (Japan) bonito extract (Japan) Salt (Japan, etc.) Katsuobushi (crushed) (Japan) Mixing (Japanese) (Japan) Millin (Japan) seasoning (amino acids, etc.) (Japan and others) Sour sour (Japan and others) / Sesame miso soupsoy sauce ) Sesame sesame (Latin America, etc.) fructose glucose sacred sugar liquid sugar (USA etc.) fermented seasoning (Japan and others) sugar (Australia and others) sesame (China, etc.) bonito extract (Japan and others) sesame oil (China and other) seafood (Japan) (Japan and others) Alcohol (Thailand, etc.) PH adjustment (Japan, etc.) Seasoning (amino acids, etc.) (Indonesia, etc.) Increased agent (processed dent flour) (France) Increased agent (Kissantangham) (USA) Glycine (Japan and others) / [Curry Tsuyu]Chicken (Thailand, etc.) Saote Onion (Japan) Sayo Carrot (Japan) Souyu (Japan) Konbu Extract (Japan) Konbu Extract (Japan) Butter (New Zealand, etc.) Curry flour (China) Curry flour (China) Ginger (China, etc.) Garlic (China, etc.) Cheese powder (Japan and others) flavor seasoning (Katsuo) (Japan) Glass soup (Japan) Salt (Japan) Fruit Tometage (Japan) Trehalose (Japan and others) Seasoning (amino acids, etc.) (Japan, etc.) Increased agent (processed dent powder) (Japan and others) Safety warning Avoid direct sunlight and high temperature and humidity