Rice noodles are gluten-free. No use of mandatory labeling allergens. The soup is umami seasoning, unused. Food additives, unused. Please enjoy one cup of Kom Pho's special pho. 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. === COOKING METHOD === (1) Put the noodles (1 bag) in boiling water with plenty of hot water and boil for 5 minutes while loosening. (2) Put the included soup (1 bag) in a bowl and pour 300 ml of hot water. (3) Mix the soup, serve the drained noodles in a bowl, and it's done. (4) It is also recommended to arrange it with your favorite toppings such as coriander and boiled chicken.