It is a soba noodle with a gentle taste that is made just by pouring hot water. Uses buckwheat flour and wheat from Hokkaido, which are rich in flavor and sweet. By adding a small amount of the outside of the buckwheat fruit, which has a lot of umami, to bring out the deliciousness of the soba noodles, the original aroma of soba is preserved, and the texture is firm and satisfying. Non-frying and low in fat. Add the attached Kujo green onion and deep roast shichimi, and enjoy the deep Hinai chicken soup and soba noodles. ○ 100% wheat and buckwheat flour from Hokkaido are used, and the noodles are specialized. In pursuit of quality and deliciousness, all buckwheat flour and wheat flour used as raw materials are limited to Hokkaido. In order to bring out the aroma and deliciousness of buckwheat, a small amount of buckwheat fruit with a lot of umami was added. Although it is non-fried, it has a firm throat and a satisfying taste. ○ Rich and rich umami, umami broth soup of Hinaiji chicken. This soup is made with Hinai chicken, one of the three most delicious chickens in Japan (Hinai chicken, Nagoya Cochin, Satsuma chicken). Asari Sasuke Shoten, a miso and soy sauce brewery founded in the 5th year of the Meiji era, makes its own dashi using chicken stock from Hinai chicken. Please enjoy the flavor and deep richness of Hinaiji chicken. ○ The commitment of the famous supporting role of the dish "Deep Roast Seven Flavors". The flavor used is a blend of several types of chili peppers, centered on the unique variety "Jubo" that has both umami and spiciness, and is roasted in a kettle by craftsmen to enjoy the "spiciness" and "aroma". In order to match udon noodles and soup stocks such as hot pot dishes, it is mainly mixed with strong aromas of sansho, aonori, and sesame seeds. As a virtuoso supporting role in the dish, it enhances the flavor of the broth. ○ Uses flavorful Kyoto vegetables and Kujo green onions as condiments. Kujo green onions, which are particular about taste and quality, are not freeze-dried, but are made using a low-temperature hot air method to preserve the good flavor over time. Because the mesophyll of the Kujo green onion is thick and satisfying to eat, even the dried type contains water and has a hearty feeling when added to the soup. ○ Just pour hot water. Convenient for snacks and late-night snacks. You can easily enjoy it simply by pouring hot water into the soup stock. It has a gentle taste and is perfect for light meals, soups, and late-night snacks. It can be enjoyed by a wide range of people, from children to the elderly. Since it is stored at room temperature, it is a product that is appreciated as a preserved food or gift. ○ Kyoto's GOOD ingredients, food wisdom, and creators. 「GOOD KYOTO」 Safe and secure natural ingredients carefully nurtured in Kyoto. Rooted in Kyoto since ancient times, there is a wealth of food wisdom that respects nature. A wonderful maker who values the old-fashioned manufacturing method. We will deliver Kyoto food that is not only delicious, but also good for the mind and body, with respect. 〇 How to eat 1. Transfer the noodles and scallions to a bowl and pour boiling water (or hot water from a re-boiling pot) until the noodles are completely immersed. (Approx. 400ml) 　Cover the bowl with plastic wrap or a pot lid. 2. After 3 minutes, open the lid, add the broth and mix well before serving. 3. Finish with a deep roast shichimi and enjoy. * Since boiling water is handled, please be careful not to burn yourself. * If the hot water return is poor (the noodles are hard), heat it in the microwave at 600W for about 1 minute.