*Made with japanese domestic wheat flour

*Okinawan salt used

*No Kansui

*Non-fried noodles (aged and dried for 60 hours)

*No chemical seasonings

*No synthetic coloring

*No synthetic preservatives

Shelf life] 300 days at room temperature

Ingredients

Wheat flour (Japanese domestic), wheat protein, salt, calcium baked, calcium unburned

Soy sauce, vinegar, sugar, sesame oil, dried bonito extract, kelp extract, yeast extract

(Some ingredients include wheat and soybeans)

Noodles and Takumi

A health-conscious product made without using any additives, coloring agents, or chemical seasonings, with your health in mind.

Our Commitment to Noodles

Since 1918, we have been making noodles the old-fashioned way (cutting fresh noodles and drying them as if they were somen noodles). The shape of the noodles when dried has been registered as Torishi Shoten's original Torishi Kake design.

The ingredients used are high quality wheat flour, salt, and delicious groundwater from the Ukiha region of Fukuoka.

The noodles are then matured and dried slowly for 3 days (about 60 hours) by craftsmen who adjust the temperature and humidity based on the condition of the noodles and the weather.

The noodles are then removed one by one from the drying racks while monitoring the state of dryness to ensure that they have the original aroma, flavor, and firmness of wheat.

Our soup is made with honjozo soy sauce.

For the soup, we use carefully selected honjozo soy sauce and sesame oil. The soup is seasoned with dried bonito flakes and kelp extract to create a mildly sour and refreshingly sweet cold Chinese soup.

※ Due to adjustments in inventory and manufacturer production, some products may temporarily be unavailable for delivery. In such cases, we will replace the item with a product of equal or higher value than the original order. It may not always be possible to provide advance notice, and we appreciate your understanding.