Hirano Noodle Shop Handsbe Somen Ryo 500G

The product introduction method is now rare, and we repeat the work of performing "small" and "kon drying" by carefully handicrafts of traditional craftsmen, and repeating aging and extending over the 12 steps and about 40 hours. I made it with my own "Multi -Dan Rippling Method". It is the best noodle of our product. It has become stronger because it has been aged for more than a year in a dedicated warehouse after manufacturing. It is a thin noodle, but it features a powerful and smooth throat. Nutritional ingredients Please be careful (exemption)> Please read. ● Be careful when handling boiling water and cooking utensils during cooking. ● This product is manufactured with the same facilities as products including soy eggs.