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|
|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.