Joetsu's specialty variety "Ameless Kaori" contains a lot of amylose, which is indispensable for delicious rice noodles. It is a variety of rice noodles with a higher amylose content, which is more suitable for rice noodles than long-grain rice such as Thai rice. 1. The rice variety is different We used Joetsu's specialty variety "Ahoa Kaori", which contains a lot of amylose, which is indispensable for delicious rice noodles. It is a bred product with a higher amylose content that is more suitable for rice noodles than rice and long-grain rice such as Thai rice. 2. The noodle manufacturing method is different Unlike the noodle-making method, in which rice soup is generally kneaded and extruded from ground rice, noodles made by steaming rice soup in a furnace and cutting it into sheets have a homogeneous amount of water retention, and "glutinous" and "tsurushiko" continue to be "glutinous" even after cooking. 3. The ingredients are different In Japan, dry noodles that use a lot of binders are the mainstream, but rice noodles are allergen-free and easy to digest and absorb, and rice noodles are lower in calories than wheat noodles. It is gluten-free without the use of binders. The soup is made without food additives or chemical seasonings, so children can enjoy it with confidence. Pho is originally a Southeast Asian noodle dish and has an ethnic image, but we use carefully selected ingredients and arrange it to suit the taste buds of more customers.