Hokkaido Two-night Dried Noodles
Slowly dried for 2 days" so smooth and glutinous!
 

Fujiwara Seimen Hokkaido Two-night Dried Noodles "Mizuno Ginger Ramen Soy Sauce Flavor
The light soy sauce broth has a gentle taste with a hint of ginger.
This product is made under the supervision of the owner of "Mizuno's Ginger Ramen", a famous restaurant in Asahikawa, Hokkaido.
This product was developed under the supervision of the owner in cooperation with the manufacturer.

Ingredients: Noodles (wheat flour (manufactured in Japan), egg white powder, salt, wheat protein, brine, color (gardenia), (contains egg and wheat in some cases))
Soup (Soy sauce, Reduced syrup, Pork fat, Salt, Protein hydrolysate, Ginger paste, Pork extract, Sugar, Spices, Seasoning (amino acid, etc.), Thickener (Processed starch, Xanthan gum), Liquor spirit, Color (caramel), (Some contains wheat, soybean, pork)

This product contains buckwheat.
Allergens in this product (specified raw materials and equivalents)
Eggs, wheat, soybeans, pork

How to eat
1. Bring a large pot of water to a boil, add noodles and boil for 4.5 minutes.
(Do not force the noodles with chopsticks, as they will naturally unravel.)
Put the soup in a bowl and dissolve in 250ml (1+1/4 cups) of boiling water.
Heat the soup in the bag to dissolve the lard before use. (Boiling water 90℃ for 1 minute)
When the noodles are finished boiling, drain the water well and transfer them to a bowl of soup prepared earlier. The soup will taste even better if you add chashu pork, pickled bamboo shoots, seasonal vegetables, etc.