Inaniwa Udon Sato Yusuke Inani Dry Dry WY30 Paper Cosmetic Box (Udon: 80g × 6, Tsuyu: 80g × 6) (Unlocked)

80g udon is 6 bundles and packed soy sauce sauce in 6 packs. Total weight 1.32kg raw ingredients, ingredients flour starch powdered salt use method 1. Boil plenty of hot water in a large pot (preferably 21 cm in diameter). * Approximately two people in the ratio of 160g to 200g of udon in 2 liters of hot water. 2. Sprinkle the noodles so that they do not stick to the noodles and add the noodles. 3. Udon is always danced in a pot to align the boiled udon and boil over high heat for about 3 minutes. 4. Occasionally, check the boiling condition while relaxing with chopsticks. Udon is handmade, so it may be a bit different. 5. When udon is translucent and transparent, it is the best boiled. However, if you are enjoying it with hot noodles, please raise it a little earlier. 6. I often take the "slim" on the surface of the udon while washing the udon that has been raised in cold water. 7. Furthermore, it can be completely cooled with ice water. By doing so, it becomes a more delicious Inaniwa udon. Be sure to use ice water with hot noodles. 8. And raise the water well.