It contains a lot of amylose, which is essential for delicious rice noodles, and uses Joetsu's specialty variety "Asia Kaori". Compared to long-grain rice such as rice and Thai rice, it is a variety with a high amylose content suitable for making rice noodles, and it is a rice noodle that can be enjoyed with a chewy and smooth texture. 1. The rice varieties are different We use Joetsu's specialty variety "Asia Kaori". It is a variety that contains a lot of amylose, which is suitable for rice noodles, and is characterized by firm elasticity and a smooth throat. 2. The noodle manufacturing method is different Unlike the general noodle making method, which involves kneading and extruding rice flour, rice soup is steamed into sheets, then cut into noodles. Because the amount of water retention is homogeneous, the texture continues to be "chewy" and "smooth" even after cooking. 3. The ingredients are different These are gluten-free rice noodles that do not use binders. It does not use wheat and is allergen-friendly, making it easy to digest and absorb, and can be enjoyed lightly. 4. Arrange the recipe Because of its simple taste, it can be arranged in a wide range of styles, including Japanese, Western, and Korean styles. You can enjoy it in a variety of ways depending on the season and mood, such as mentaiko cream rice noodles, sticky rice noodles, fox rice noodles with dashi aroma, and refreshing stamina rice noodles. Even if you cook it as simple as "just mixing" or "just stir-frying", you can fully enjoy the chewy and sticky texture, so it is recommended for short-time menus on busy days, children's meals, and alcohol. *Details of the arrangement recipe are shown in the image.