2 porties met saus /Okuidumo verse soba-noedels 2 porties met dipsaus

Product Name: Okuidumo Nama Soba Noodles 2 servings with dipping sauce(2 servings)

Contents: 280g (2 x 100g buckwheat noodles, 2 x 40g dipping sauce)

Shelf life: 180 days at room temperature
Storage /Please store away from direct sunlight, high temperature and high humidity.
*The image is for illustrative purposes only adxnd does not include any garnish.

Ingredients:

Noodles: buckwheat flour (buckwheat (produced in Shimane)), wheat flour (wheat (produced in Japan)), salt

Soup: Soy sauce (containing wheat and soybeans), sugar, salt,

Mirin (sweet cooking sake), shavings (bonito), shavings (mackerel), vinegar (apple), niboshi (Japanese pickled vegetables), yeast extract
Allergens: (allergens that may cause allergies)
wheat, soybeans

About Ramen: 

Made with buckwheat flour produced in Shimane Prefecture and domestic wheat flour.

You get the whole buckwheat.

One of the characteristics of Izumo soba is the way the buckwheat flour is milled.

It is called "Hikigurumi-" and uses "whole buckwheat flour" without separating the buckwheat flour.

The buckwheat is milled down to the sweet skin, which is the most nutritious part of the buckwheat, resulting in darker colored and more flavorful buckwheat.

Izumo soba is one of the representative foods of the Izumo region.

The whole buckwheat seeds are ground into "Hikigurumi" (buckwheat flour), resulting in soba that is dark in color and highly aromatic.

Wariko soba" is served in three-tiered vermilion-lacquered bowls.

Please enjoy it with a broth that has a strong broth flavor.

For your peace of mind, we use buckwheat flour from Shimane Prefecture and wheat flour from Hokkaido.

Please enjoy our soba noodles made from carefully selected rare buckwheat flour, of which only 0.1% is self-sufficient in Japan.

How to cook: 

1  Boil about 3 minutes.

Place 1 to 2 servings of noodles in at least 1 liters of boiling water and break up the noodles with chopsticks in an 8 o'clock motion (the noodles will swim in the water).

Once the water comes to a boil, add a quarter of a cup of water.

When the water comes to boil again, the noodles are ready to be boiled.

If you stir the water too hard, the soba noodles will be cut.

Boil the water so that it does not spill over.

Boil the soba noodles until they are hard.

2  Cooling

After boiling, quickly remove from the water and rinse in a colander, then cool in cold water. Cool in cold water.

3  Ready to serve

Drain well and serve in a well-drained bowl, can dip the sauce or pour the sauce into the noodle bowl to enjoy ( can add scallion and wasabi ).