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It has been 20 years since this noodle was born, it is still a very popular product. The noodle and the soup base are made from Japanese wheat flour, the salt from the east of Nagasaki, the quality water from Unzen Mountain, the kelp from Hokkaido, and the dried bonito fish from Makizaki, Kagoshima, and the toppings are home-grown assorted mushrooms in Kyoto.
Store in cool dry place
*Photo for reference only.
It has been 20 years since this noodle was born, it is still a very popular product. The noodle and the soup base are made from Japanese wheat flour, the salt from the east of Nagasaki, the quality water from Unzen Mountain, the kelp from Hokkaido, and the dried bonito fish from Makizaki, Kagoshima, and the toppings are home-grown assorted mushrooms in Kyoto.
Store in cool dry place
*Photo for reference only.