Handa -to -hand floating scale 10 bags

Expiration date 2 years is a bag packed with a part called the part of the end of the noodles. This product has been built so that the aging time is more delicious than the conventional product, and the length is almost the same, and the taste is not different from the regular product, so it is a bargain. Product features and raw materials 1 using specially blended flour blended mainly with high -quality wheat from Australia (Australian medium flour is said to be the most suitable flour for udon noodles, with plump and tiny waist and wheat flavor. Rich powder) Use salt made in the Seto Inland Sea seawater. 3 Use of 3 factories underground 80m underground Use groundwater in the Shikoku Mountains 4 The lowest oxidation and healthy canola oil healthy light used for the body. We are making time with the skill of a craftsman who boasts more than 250 years of history. Handa somen is a bit thicker than the somen in other production areas, but this thickness has made it a fluffy and elastic stiffness, and it has been popular as a delicious somen. One of the good reasons why the use of high -quality Australian medium flour (flour for udon), which is said to be the best for noodles, is higher than in other production areas. In addition, the flour with weak power is to make the noodles by repeating the work of gradually becoming thinner by pulling in the aging room and pulling it without using a kitchen knife. At this time, the taste and flavor are increasing with Koshi.