Description
Shodoshima, which floats in the Seto Inland Sea and is blessed with nature.
Shodoshima hand-rolled somen nurtured by 400 years of tradition.
Perfect for your home dining table, or as a gift.
<How to boil well>
1. Bring as much water as possible to a boil in a large pot.
2. Boil for about 4-5 minutes.
3. Immediately soak the boiled hiyamugi in cold water.
There are somen noodles and hiyamugi from the same Funami Seimenjo.
Shodoshima hand-rolled somen nurtured by 400 years of tradition.
Perfect for your home dining table, or as a gift.
<How to boil well>
1. Bring as much water as possible to a boil in a large pot.
2. Boil for about 4-5 minutes.
3. Immediately soak the boiled hiyamugi in cold water.
| Product name | Shodoshima Hiyamugi |
|---|---|
| name | Hand-stretched dried hiyamugi |
| expiry date | Described on the package |
| Raw material name | wheat flour, salt, sesame oil |
| Internal capacity | 200g |
| Manufacturer | Funami Noodles Factory (Shodoshima, Kagawa Prefecture) |
| Note | ・Consume as soon as possible after opening ・If there are any defects, please let us know. |
| comment | Shodoshima, which floats in the Seto Inland Sea and is blessed with nature. Shodoshima hand-rolled somen nurtured by 400 years of tradition. Perfect for your home dining table, or as a gift. Prepare plenty of hot water (2 to 3 liters) for each bag. Boil for 4-5 minutes. |
There are somen noodles and hiyamugi from the same Funami Seimenjo.
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