[ Product Features ]

100% Hokkaido wheat is used for the raw material, which has strong elasticity.

The traditional method is used to make the noodles a little thicker than the original handstretched somen noodles, resulting in handstretched somen noodles with a pleasantly crisp texture.

Noodle thickness: 1.10 mm to 1.50 mm

[ Why did we develop this product? ]

In order to establish the Banshu brand and increase awareness of the high quality Banshu dry noodles in overseas markets, we created a product exclusively for overseas use.

We designed the package with traditional Japanese patterns arranged in a modern style and included pictures of food preparation on the package so that overseas customers can easily imagine how to eat the product.

We made the noodles thicker and more voluminous so that people can easily feel the difference from the ultra-thin special grade product.

[ What is the best way to eat it? ]

The noodles can be simply eaten cold, or, since they are thick and glutinous, you can add them to a well-seasoned soup or stir-fry them with meat or vegetables to make a stir-fry.

[ How to boil well ]

[1] Bring plenty of water to a boil in a large pot. Bring a large pot of water to a boil (about 1 liter per 80 grams of somen).

[2] Boil the water for 4 to 4 1/2 minutes. Turn down the heat if it looks like it will spill over.

[3] After boiling, quickly remove the noodles to a colander and rinse them in cold water, letting them cool thoroughly before draining.