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 method of making our products is the same. You can see a video of our manufacturing process from the URL below. https://www.youtube.com/watch?v=nPBqgvUFfjM 🔶 Product Contents 🔶 　　1 bag of sprout turnip somen noodles: 200g (2 servings) 　　1 bag of sprout turnip udon: 200g (2 servings) 🔶 Product Description 🔶 * Sprout turnips from the Naruto Strait are purchased directly from local fishermen and kneaded into noodles. * The bright jade-colored noodles have a chewy texture compared to conventional white noodles with the flavor of the seashore spreading in your mouth. * No synthetic additives are used, so even small children can enjoy it with confidence. * The sprout turnip itself has a sticky rib, but it does not serve as a binder when making noodles, and since the sprout turnip is put in a tap, on the contrary, it is even worse and easier to cut. Therefore, it is necessary to stretch the noodle dough over time so as not to damage it, so it is more efficient to make noodles by hand. 　　 【Sprout turnip somen】 In terms of nutrition, sprout turnips containing various vitamins and minerals are kneaded in a well-balanced manner that is comparable to that of land vegetables, so one serving (per 100 g of raw noodles) contains 3 g of dietary fiber (about 1 piece of lettuce), and other nutrients derived from sprout turnips such as minerals that are rarely contained in conventional somen noodles are also added, so it is popular with those who are conscious of beauty and health. 　　【Sprout Kabu Udon】 The flour composition is slightly different from sprout turnip somen noodles, but the other ingredients are the same, and the noodles are of different thicknesses. This product won a prize at the 54th National Seafood Processing Exhibition. The "National Seafood Processed Foods Exhibition" is held once a year in Osaka, and the first seafood processing exhibition was held in Showa 26 with the aim of popularizing processed seafood products and expanding consumption, led by the seafood processing industry in Osaka. 　The judges of the competition are selected from among around 3,000 processed products each year, and the Minister of Agriculture, Forestry and Fisheries Award, the Fisheries Agency Commissioner's Award, the Osaka Prefectural Governor's Award, and the Steering Committee Chairman's Award (Osaka Consumer Grand Prize) are presented to excellent products in six categories: marine products tsukuni, processed kelp, seafood paste products, seafood delicacies, bonito flakes, and other processed seafood products. 　Our "Mekabu Udon" was awarded the "Osaka Prefecture Governor's Award", which is equivalent to the bronze award in the other processed seafood products category. 🔶 How to 🔶 eat * If you want to eat it with hiyashime, please add chopped green onions and wasabi to the sauce and make it slippery. 　It is also recommended to squeeze ginger juice as a bowl of soup, or to take advantage of the color of the noodles and mix it with marinated tomatoes to make it cold pasta-style.　　 🔶 Attention 🔶 * This product is the same equipment and manufactures products containing buckwheat, yams, soybeans, eggs (we have not used them for about 20 years, so we will remove the label of eggs at the time of revision), sesame seeds, and cashew nuts. 🔶 Nutritional information of sprout turnip somen (per 100g of raw noodles) 🔶 Energy: 349kcal Protein: 9.2g Total fat: 0.8g Hydrated carbon: 76.4g 　Sugar: 73.4g 　Dietary fiber: 3.0g Salt equivalent: 3.81g 🔶 Nutritional information of sprout turnip udon noodles (per 100g of raw noodles) 🔶　 Energy: 340kcal Protein: 8.7g Fat: 0.5g Hydrated carbon: 75.1g 　Sugar: 72.5g 　Dietary fiber: 2.6g Salt equivalent: 4.8g