It is a curry udon with a gentle taste that is made just by pouring hot water. Udon noodles made from 100% Hokkaido wheat are dried using a special manufacturing method. Although it is a non-fried instant noodle, it is finished with a chewy finish. The broth and spices are exquisite, and the flavor of the broth is further enhanced by the accompanying bonito bushi. 〇 100% Hokkaido wheat is used, noodles are specialized. The flour for the noodles is made from 100% Hokkaido wheat "Kitahonami", which is rich in umami ingredients. The noodles are medium-thin noodles that are often entwined with curry broth. Although it is non-fried, it has a firm firmness, and its charm is throaty, and it is characterized by its texture and smooth throat. 〇 Spices and bonito scented Japanese-style soup stock. It is a curry soup that makes use of the spices and the flavor of bonito. The spice-scented curry soup, which is based on the umami of onions and pork, is finished with a friendly flavor by adding the flavor of bonito flakes. Because it is moderately thick, the noodles are easily entangled in the soup, and you can also enjoy the deliciousness of Japanese with the bonito flakes that come with it. 〇 Yuba made by skilled craftsmen in Kyoto, "Mitaku" in Kyoto. Since the 9th Taisho era, Mitaku has continued to make delicious yuba by inheriting good materials and water, as well as skilled craftsmanship that won the Kyoto Prefecture Excellent Skill Award. Yuba is made with only beans and water, so using good ingredients is the secret to making delicious yuba. Mitaku's yuba is carefully made by hand by craftsmen one by one, using the clean groundwater of Kyoto and the highest quality domestic soybeans. By combining Kujo green onions and Kyoyuba, we have created a curry udon that is typical of Kyoto. 〇 Flavorful Kyoto vegetables and Kujo green onions are used 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. 〇Just pour hot water. Convenient for snacks and late-night snacks. You can easily enjoy the umami dashi curry udon by simply pouring hot water. 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. 〇 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 broth to a bowl and pour boiling water (or hot water from a re-boiling pot) until the noodles are completely immersed. (about 400ml) 2. Cover the bowl with plastic wrap or a pot lid. 3. After 4 minutes, open the lid and mix well. 4. To finish, add kayaku (green onion and yuba) and serve with bonito flakes. * Since boiling water is handled, please be careful not to burn yourself. * If the hot water return is bad (the noodles are hard), heat it in the microwave for about 1 minute.