Komachi Noodle Ramen flat noodles Hokkaido Kelp soy sauce 312g x 2 bags (4 meals) Gluten -free ramen early boiled semi -raw noodles

Ramen of rice chicken rice. Akitakomachi no Komachi noodles. I made rice ramen at Akitakomachi from Akita Prefecture. Specially manufactured method steamed and aging method features the strength and mochi feeling of the stiffness. The noodles can be enjoyed by the whole gluten -free family of the soup with confidence. Raw ingredients and ingredients "Men" Urutsu rice (domestic (Akitakomachi 50 % of Akita Prefecture) Cornstarch / Konstarche / Water Quinito "Ramen soup Hokkaido kelp soy sauce soup" soy sauce (domestic manufacturing) Fair and fat sugar extract Konku extract Vegetable extract Vegetable spice Onion extract / seasoning (amino acids, etc.) Sake caramel pigment increase (kissantan) Sour -flavored pubic pilot extract (containing some rust, soybeans and pork) Use 1. Boil plenty of hot water in a pan and add noodles. 2. Boil for 2 minutes on high heat as a guide. 3. After boiling, wash it with a colander and wash it with cooling water. (It is a point where you can enjoy Komachi noodles deliciously.) Drain well and enjoy it with the attached ramen soup.