Soba Dry Noodle Tart Tartar Soba Yutake Town, Hokkaido Use Dry Soba Soba Soba Soba 200g x 3 bundles Kanmen soba

Tarty Soba This product is a product made by Nanba flour (Mitsuten Kirari) and Hokkaido flour (Yumechi) from Yutake -cho, Hokkaido. Soba is a natural color that is not colored on the noodles at all beside the peculiar brown brown. The new variety is almost the bitterness peculiar to the buckwheat soba, and it contains more rutin, a type of polyphenol, than ordinary soba. * Tartary soba cannot be specified for the delivery date and time due to post mailing. * In our shop, Yamato Transport Nekopos and Yu -Packet will be displayed as "mail service" at once. NameDry Soba ContentsTartary Soba 200g x 3 bundles raw ingredientsFlour (Yumechi, Hokkaido), Takanan soba flour (from Yutake -cho, Hokkaido), Salt storage methodAvoid direct sunlight and moisture and store at room temperature. please. Please enjoy as soon as possible after opening. ManufacturerHokkaido, Tamura -made noodle industry, Inc. Delivery CategoryDelivered by mail post posting (Yamato Transport Cat Pos, Yu -Packet) Delivered << Cooking Soba >> In the boiling water (1 L in 100g) Boil the noodles with chopsticks quietly and boil for 4 to 5 minutes as a guide. If it is boiled, wash it quickly with cold water and drain the water as soon as possible. * The pot may change to yellow -brown with boiled juice. Please wash with a kitchen bleach. ● Please be careful about boiling water and spills when cooking. Raw ingredients, ingredients, flour (Yumechi, Hokkaido, Hokkaido), Takanan soba flour (from Yutake -cho, Hokkaido), how to use salt. How to use salt into boiling water (100g for 100g). Boil for 5 minutes with your favorite hardness. If it is boiled, wash it quickly with cold water and drain the water as soon as possible.