These noodles are resistant to becoming soggy and have very little risk of dissolving during cooking. Please adjust the boiling time between 4 to 6 minutes to achieve your desired level of firmness.

With their buckwheat-like color and a firm yet smooth and chewy texture, these noodles pair perfectly with any style of soup—whether Japanese, Western, or Chinese. As they are flat noodles, they cling exceptionally well to the soup.

This original product includes two 80g servings of dried noodles along with easy-to-use soup bases. It is an ideal choice for everyday home meals as well as a perfect gift for your loved ones.

Iwakuni Lotus Root is a beloved local ingredient known for its tenderness, crispness, and thick, fleshy texture. These noodles are created by kneading roasted Iwakuni lotus root powder from Iwakuni into domestic wheat flour. The specific ingredients used are domestic wheat, roasted Iwakuni lotus root powder, and "Shimamarsu" sea salt from Okinawa. The buckwheat-like color is derived from tannin (a type of polyphenol), and the small visible particles are bits of lotus root skin; each serving contains 16g of fresh, skin-on Iwakuni lotus root.

These noodles are buckwheat-free, which is a common allergen, and are produced in a facility that does not handle buckwheat. We do not use "kansui" (alkaline mineral water), an additive found in most instant noodles, as the noodles achieve their natural firmness through our unique process. The shape of the noodles is created using a design-registered method called "Torishigake," which involves a meticulous 60-hour aging and drying process. The buckwheat-like color is naturally derived from tannin (a type of polyphenol), and the small visible particles are bits of lotus root skin; each serving contains 16g of fresh, skin-on Iwakuni lotus root.