Fresh taste of vegetable origin ingredients. Rich and sweet taste of rice miso taste.

We bring out the taste of Napa cabbage, and add rice miso, mild, rich and flavourful authentically brewed double making soy sauce and sesame paste. The soup is prepared thick and rich taste. The noodle is non fried using 100 percent of domestic wheat flour. The artisans dry it slowly for about three days while he is watching out whether and the situation of the noodle. This rich taste miso soup with sesame flavour is prepared using only vegetable origin ingredients with rice miso and authentically brewed soy sauce. It is good to eat together with thin noodle. This is popular among children to aged people. (Soy sauce of “double making” method is; aging soy sauce for half a year, and then the completed raw soy sauce does not get production version, but it goes back into the preparation barrel once again. Then soy sauce malt is added and aged another half a year.)
*No animal ingredient, chemical seasoning, synthetic preservatives, synthetic colouring, and lye Water are used.

[Cooking preparation / How to eat] (serves: one person)

1. Break this noodle into two pieces and put them into plenty amount of boiling water (about 600cc). Cook it as your favour while detangling the noodle by chopsticks. (Indication time of cook: two minutes till two and a half minutes.)
2. Put attached soup into the noodle bowl. Pour 250cc of hot water and melt it.
3. Put cooked noodle into 2), and put ingredients as your favour.

*Be careful not to boil over when you cook noodle. Take enough care of hot water or noodle, not to get burn.
*Do not eat deoxidant agent inside the package of the noodle.

-Best before date: six months
-Quantity: 105g
-Ingredients: noodle [wheat flour (domestic), salt, calcination calcium, non calcination calcium], attached seasoning [miso, salt, yeast extract, soy sauce, canola oil, sugar, sesame, Napa cabbage extract, sesame oil, starch, spices] (including wheat flour and soy bean in a part of the ingredients)