Japanese style soup with seafood soy sauce. Rich taste from flying fish.

“Ago dashi” is a flying fish soup, and the base of this ramen soup is using this fish soup. It is using flying fish from Nagasaki area, where is a famous for the fish soup using for traditional Japanese dish or soup base for miso soup at home. It is grilled carefully on charcoal fire. This is Japanese style ramen with rich taste of flying fish soup and soy sauce flavour. The noodle is non fried noodle using 100 percent of domestic wheat flour. The artisans dry it slowly for about three days while he is watching out weather and the situation of the noodle. This is very nice to eat tasty and flavourful fish soup with thin noodle.

[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: ten months
-Quantity: 119g
-Ingredients: noodle [wheat flour (domestic), salt, calcination calcium, non calcination calcium], attached seasoning [soy sauce, grilled flying fish, pork extract, canola oil, lard, salt, dried sardine, dried mackerel, sardine, yeast extract, onion extract, wheat flour gluten enzymatic decomposition product, fish sauce, chicken extract, sesame oil, garlic, ginger] (including wheat flour and soy bean in a part of the ingredients)