IBONOITO FUTOZUKURI 240g
![](https://banshu-noodle.jp/en/wp-content/themes/theme-kanmen/assets/images/page/product/product_heading01.png)
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[ Product Features ]
100% Hokkaido wheat is used as the raw material.
Using a traditional method, we made the noodles a little thicker than the original hand-pulled somen, making them easier to cut with your teeth.
Noodle thickness: 1.10 mm to 1.50 mm
[ About the product development ]
It was developed as a product that is not too thin and not too thick, and has a thinness between somen and hiyamugi. It was developed as a product with thin noodles that are not too thin or too thick, but between somen and hiyamugi. It is a product with a wider variety of noodle thicknesses and uses Hokkaido wheat as the raw material.
![](https://banshu-noodle.jp/en/wp-content/themes/theme-kanmen/assets/images/page/product/product_heading03.png?20210106)
![](https://banshu-noodle.jp/en/wp-content/uploads/2022/02/tabuchi_002-10.jpg)
[ The best way to boil ]
[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] Add the somen noodles and boil for 4 to 4 1/2 minutes. Turn down the heat if the noodles start to spill.
[3] After boiling, quickly remove the noodles to a colander, rinse well in cold water, cool thoroughly, and drain.
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![](https://banshu-noodle.jp/en/wp-content/themes/theme-kanmen/assets/images/page/product/product_heading05.png?20210106)
- Energy
- 267kcal
- Protein
- 7.0g
- Lipoid
- 1.4g
- Carbohydrates
- 56.7g
- Salt
- 4.5g
Per serving (100 g)
![](https://banshu-noodle.jp/en/wp-content/themes/theme-kanmen/assets/images/page/product/product_heading06.png)
- Product name
- SOMEN
- Raw materials
- Flour (wheat (from Hokkaido)), salt, vegetable oil for cooking
- Internal capacity
- 240g
- Preservation method
- Avoid direct sunlight, high temperature and high humidity, and do not store with strong smells.
- Fitness date
- 2 years