DESCRIPTION
The noodles are added to flour with two types of processed starch (tapioca potatoes) and are doubled with sesame noodles with a texture like raw noodles that are carefully kneaded with the underground water of Aso. By adding rice miso yeast extract compared to conventional products, the mellowness of sesame is added to the mellowness of sesame, and the bonito extract has been increased and the thickness and taste are improved. Slow sesame as attached.