Ishimaru Seimen Domestically Produced Yoshijun Sanuki Udon

[Spring time to be happy with the material] ・ Zaru ・ In the case of bukkake udon: 13 minutes Please prepare the soup and yakumi before boiling the noodles. * Beware of boiling water. (1) Boil With plenty of boiling water, boil 1L of water or more in one bundle (one serving) in a pot (1 serving) in a pot that is as large as possible for 13 minutes, and put the udon apart. Root lightly with chopsticks, and boil it to your choice while adjusting the heat so that the hot water does not spill without watering. (2) Take a slimy that can be done with cold water If it is boiled, quickly wash it 2-3 times with cold water. ・ In the case of a kettle -raising udon: 8 minutes Stop it in 8 minutes, transfer it to a bowl with the boiled juice, put your favorite or worn in the warm tssuetsu and enjoy it. * Washing is not required. ・ In the case of kake udon: 11 minutes Stop it in 11 minutes, wash it quickly with cold water, and remove it. Once the noodles are quickly warmed up with hot water with hot soup, and put on your favorite ingredients such as tempura. In the yard, fine onions, wasabi, ginger, sesame, etc. go well.

Flour (flour (domestic)), salt

[Nutritional display 1 meal (100g of dried noodles)] Heat volume: 337kcal Protein: 7.8g Lipid: 1.7g Carbohydrates: 72.5g Salt equivalent: 4.1g 1.2g of salt equivalent per meal after cooking * This display value is a guide.

・ After opening, be careful of moisture absorption and insect damage, seal and store at room temperature.

Avoid direct sunlight, hot and humid and store at room temperature.