Ramen noodles made using rice grown at a World Heritage Site These noodles are made from 100% Koshihikari rice harvested in Shirakawa Village, an area surrounded by nature with the World Heritage Site, Shirakawa-go. Through our own unique manufacturing method, no flour or wheat gluten is used. This gives the noodles a unique, elastic and chewy texture with the taste of rice you can enjoy that is not found in traditional rice flour noodles or udon noodles.
- more ingredients
Noodles (non-glutinous rice, coloring (squash color), modified starch, spirits, sodium carbonate, potassium carbonate)
Ramen soup (soy sauce, edible animal fats and oils, salt, chicken extract, pork extract, sugar, vegetable extracts, spices, seasoning (Amino acid, etc.), (some ingredients include wheat)
- more Preparation directions
How to boil the noodles
- Put water into a large pot, and put in the noodles after it comes to a boil
- Once the noodles float up to the top of the water, gently loosen them with chopsticks 1 to 2 times, and boil them to your preferred firmness. (The standard boiling time is 1.5 min.)
How to make the soup
- Dilute the included soup with 300 ml of hot water per single serving. Finish by adding your preferred toppings, seasoning, etc.
Serving size: 1 bag of noodles (130g), soup (36ml)
Storage: Please store at room temperature, away from direct sunlight, high temperatures and high humidity.
Best if consumed within: 2 months after the date of production
*Although no flour is used in these noodles, please consume after consulting with a doctor if you have food allergies or are susceptible to anaphylactic reactions.