Teen Noodle Noodles Ibono Ito Special Class Black Belt Gifts Box Boxed Set with storage bag (3kg 50g x 60 bundles)

"Ibo Noh" is usually manufactured from October to April (the peak season is December to February). Production starts with adding salt water to flour and kneading well to create a "noodle fabric". Carefully extend this "noodle fabric" and finish it in a single somen. It is a traditional hand -made method that has been in the Banshu region for about 600 years. "Men fabric" will be cut if you try to stretch it thinly in a short time, so it will be stretched out and extend it as much as you can, and then extend it again. "Ibo Noh" requires 11 processes until it becomes a product by repeating the process of "Nekashi (aging)" and "extension" several times. Raw ingredients, ingredients flour (domestic manufacturing) Salt salted vegetable oil usage [Before opening] Direct sunlight and humidity should be stored at room temperature. [After opening] Seal the opening door, avoid direct sunlight, keep it at room temperature at room temperature, and eat as soon as possible.