Iwakuni Lotus Root Noodles Noodles Only [Flat Noodles, Thin Noodles] [Ikemoto Foods Original] Only domestic wheat (Kyushu and Hokkaido), lotus root flour (Iwakuni City, Yamaguchi Prefecture), salt (Okinawa), and oyster powder (from Hiroshima). Craftsmen spend 60 hours manufacturing while watching the weather of the day. A versatile noodle that goes well with any soup in Japanese, Western, or Chinese soups. The noodles are finished into thin noodles, so you can enjoy them as somen noodles in the summer and warm noodles in the winter. ・Name: Dried noodles [Ikemoto Foods Original] ・Contents: 80g 2pc ・Ingredients: Wheat (domestic) lotus root flour (Iwakuni lotus root) salt calcined calcium uncalcined calcium ・Storage method: Room temperature (high temperature and humidity, avoid direct sunlight) ・Shelf life: 730 days from manufacture Listed on the package ・Seller: Ikemoto Foods 3-9-7 Mikasa-cho, Iwakuni City, Yamaguchi Prefecture The main component of lotus root is carbohydrates. It is a light-colored vegetable that contains a lot of dietary fiber and polyphenols. It is rich in vitamins C, B6, B12, iron, potassium, copper, zinc, tannins, lectins, vitamins and minerals. It contains vitamin C to the extent that it is comparable to the lemon content. It is an additive-free noodle that does not use kansui. The color of Japanese buckwheat is due to the iron content in the lotus root, so the black dots are the skin of the lotus root.