The Birth of Nivolitan In Aomori, it is common to make broth with dried fish for both miso soup and simmered dishes. This dried sardines culture is a new specialty that was born when it met Western food. Achieved 258% of the target through crowdfunding and won a prize at the 9th New Tohoku Souvenir Contest. A new specialty from Aomori will finally arrive at your table. This is a one-of-a-kind Neapolitan made by crushing whole dried fish and mixing it into the sauce. The visual sparkles as if wearing glitter. When you take a bite of it with a fork, the rich aroma of dried fish fills your nostrils, and the taste of the sauce with a perfect balance of acidity and sweetness fills your mouth. The noodles are made with flour specially used for fresh pasta and kneaded with olive oil. The method of slowly removing water over 48 hours has achieved the same chewy texture as the store. Set contents ・70g dry noodles (boiled before use) ・80g sauce (just warm it up) ・Dried sardines powder 8g (you can adjust the amount to your liking) The dried sardines powder is added later, so you can adjust the flavor intensity of the dried sardines to your liking. Even if you don't like dried sardines, you can try it in small quantities, so you can rest assured. Cooking method (1) Boil the sauce: Put the sauce package in boiling water and boil it for about 5 minutes. (2) Boil the noodles: Boil plenty of water and boil the noodles for about 7-8 minutes. The key is to boil the noodles while loosening them with chopsticks. (3) Toss the noodles and sauce: Drain the boiled noodles thoroughly and mix them thoroughly with the sauce in a bowl or frying pan. (4) Please adjust the included dried sardines powder to your liking.