Sanuki Udon Kamejo -an Kagawa Sanuki Udon Home Set with concentrated soup (120g x 10 bags) parallel noodle semi -dry noodles (synthetic preservatives are not used)
DESCRIPTION
Our Sanuki udon is made of carefully selected ingredients such as flour and salt, and the noodles that have been aged for a long time and aged for a long time in the manufacturing method have different noodles and stiffness.
Not only the quality inspection of noodles shipped that day, but we will not ship the actual product and judge that it is not delicious.
[Half -life udon that can be stored at room temperature] For gifts and home use.
[Uniquely blended wheat] 。
The flour is blended with a unique formula while considering the specially made of wheat that can be obtained by the hermitage.
Furthermore, by using the salt and bites from the seawater of the local Seto Inland Sea, the Kamejo -an's unique and sticky stiffness is realized.
[The industry's first manufacturing method takes three days]
The semi -life Sanuki udon, which takes three days, has a raw udon, which can be stored at room temperature.
Kamejo -an's half -life udon has a fresh and chewy texture that is as close as possible to raw udon.
[Set contents]
Half -life Sanuki udon noodles 120g (1 serving) x 10 bag concentrated donated soup 25ml (1 serving) x 5 bags concentrated dandruff 20ml (20ml (1 person) 1 person) x 5 bags
[Best expiration date] /b>
It was founded as a noodle research institute in a corner of the Horibata private house of Marugame Castle.
We are scientifically unraveling the traditional method of Sanuki's tradition, and continues to make delicious noodles with a unique manufacturing method that matches modern flour.
Not only the quality inspection of noodles shipped that day, but we will not ship the actual product and judge that it is not delicious.
[Half -life udon that can be stored at room temperature] For gifts and home use.
[Uniquely blended wheat] 。
The flour is blended with a unique formula while considering the specially made of wheat that can be obtained by the hermitage.
Furthermore, by using the salt and bites from the seawater of the local Seto Inland Sea, the Kamejo -an's unique and sticky stiffness is realized.
[The industry's first manufacturing method takes three days]
The semi -life Sanuki udon, which takes three days, has a raw udon, which can be stored at room temperature.
Kamejo -an's half -life udon has a fresh and chewy texture that is as close as possible to raw udon.
[Set contents]
Half -life Sanuki udon noodles 120g (1 serving) x 10 bag concentrated donated soup 25ml (1 serving) x 5 bags concentrated dandruff 20ml (20ml (1 person) 1 person) x 5 bags
[Best expiration date] /b>
It was founded as a noodle research institute in a corner of the Horibata private house of Marugame Castle.
We are scientifically unraveling the traditional method of Sanuki's tradition, and continues to make delicious noodles with a unique manufacturing method that matches modern flour.
