Inaniwa Udon (Packed) Yatsushiro Sato Yusuke Inaniwa Dry Dry Cosmetic Box (100gx13) MyL50

Raw ingredientsFlour (domestic manufacturing) Denish salt salt How to eatBoiled with a lot of boiling water and then boil it with ice water. When you are enjoying it with warm noodles, give it hot water afterwards and boil it with hot or any time. Inaniwa dried udon, which was eaten as a preserved food in a deep snowy area. Later, it was said to be a top delivery to the Edo Shogunate, and it was said that it was not generally eaten except for the Imperial Palace until the middle of the Meiji era. Inaniwa dried udon, which is made carefully using clear water selection ingredients, is made by hand, which is hard to protect the method from the Edo period, which is hand -kneaded, and is still made in all steps today. A pleasant texture that slides the throat with a smooth tongue of the waist. The finest taste of Ichiko Somi's technique lived.