At our firm, even colleagues in other production areas say, "Do you still make it like this?" All products are made with old-fashioned handwork, which has become rare nationwide. The basic recipe is the same for all of them. You can see a video of our manufacturing process from the URL below. https://www.youtube.com/watch?v=nPBqgvUFfjM 🔶 Contents / 1 pack 🔶 　　1 bag: 180g (2 servings) / 1 case: 40 bags　 🔶 Product Description 🔶 * You can make it with 100% durum flour, but that doesn't have any characteristics, so we blend Hokkaido flour to bring out the chewy texture like fresh pasta, and the noodles themselves have umami. * The other raw materials are "Awaji Island Algae Salt" made from the beautiful seawater of the Naruto Strait, and rapeseed oil "Rape Flower Blessing" grown and pressed on Awaji Island. * Since salt is used as an ingredient, it is OK not to boil it with salt. 　Since the noodles themselves are salty, the saltiness does not blur even if you boil them and wash them with water, so cold pasta is especially recommended. * Unlike conventional extruded dried pasta, the noodles are made by hand-stretching, so the heat passes well, so it becomes al dente in about 90 seconds, which is about one-third of the thickness of dried pasta, so it is appreciated by busy people. * The texture of the extruded conventional dried pasta is my personal opinion (Takuji Hirano), but the texture is too hard and the noodles do not have much umami, so the texture of this product is about between somen and pasta, and I aimed for the chewy texture that Japan people like. 🔶 Product Development Background 🔶 When I was about 20 years old, I was tasting somen noodles for the first time in my life at a local supermarket, and when I suggested to a woman who looked like a young mother, "How about tasting somen noodles?", she refused to try it, saying, "It's a hassle to boil somen noodles," and she picked up the pasta that was placed next to her and left. At the prototype stage, we repeated trial production over and over again to determine the ratio of durum wheat and Hokkaido wheat and how thick the noodles should be, and arrived at the current thickness and composition. 🔶 How to 🔶 eat * After boiling in boiling water, please enjoy with your favorite sauce. Oil-based and soup-based are recommended. * This depends on the manufacturing method, but when boiled more than general dried pasta, it comes out more starchy, so it tends to become sticky and lumpy when boiled, so when boiled, please keep the oil entwined. 🔶 Attention 🔶 * This product manufactures products containing buckwheat, yam, soybeans, sesame, and cashew nuts with the same equipment. 🔶 Nutritional information (per 100g of raw noodles) 🔶 Energy: 342kcal Protein: 10.8g Total fat: 0.8g Carbon-hydrated material: 73.1g Salt equivalent: 4.1g