brand	Nakazato store
kinds	Udon
Product weight	170 grams
meal type	plant base
number of products	6
Package information	bag
product shape	dry
flavor	Soup
number of units	3 bags

One of Kiryu's specialties Special noodles that become 3 centimeters long when boiled thin and flat Do you know Kiryu's specialty Himokawa "Obimen"? The noodles are thin and flat. The cold dipping sauce brings out the unique texture and wheat flavor, allowing you to enjoy the original taste of Himokawa. Add accents with your favorite condiments and enjoy. Stewed and warm When simmered with vegetables, the umami soaks into the noodles well and is irresistible. This is a thick Himokawa udon with a boiling width of 3 cm. The classic himokawa udon is popular for its unique texture. Dried noodles have a longer shelf life.

Raw materials/ingredients

flour, salt

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brand	Nakazato store
Product weight	170 grams
Production area (prefecture)	Gunma Prefecture
Preservation method	Expiration date: 7 months in a cool, dark place with little humidity
Product type	dry
Container type	bag
Maker	Nakazato store
Country of Origin	Australia
Product weight	170 grams

Manufactured from our own noodle factory and shipped directly. The noodles are made from wheat flour and salt, and no additives are used.

【Cooking method】

Add a large amount of water to the boiling water, loosen the himokawa and stir lightly. When it becomes the desired hardness, please expose it well with a large amount of cold water quickly. It is also delicious when stewed with seasonal vegetables.

【raw materials】

Noodles: wheat flour, salt

【Preservation method】

Room temperature (out of direct sunlight)

[When eating with a colander] Boil more than 2 liters of water for each bag of Himogawa, and add each of the products separately. Loosen the noodles lightly with chopsticks. When eating them in the dipping sauce, it takes about 7-8 minutes to boil. please give me. (Rinse it well with cold water, put it on a colander, and it's done.)	[If you want to eat over a bowl] After boiling, wash well with plenty of cold water (because it contains more salt than Okkirikomi, be sure to wash it with cold water). Warm up the mentsuyu for pouring, and bring to a boil with the noodles you just boiled. In the cold winter, you can add vegetables (Japanese radish, green onions, burdock, carrots, pumpkin, etc.) and meat to your liking. (My body warms up and it feels good.)	[Himogawa Curry Udon] After boiling, wash well with plenty of cold water (because it contains more salt than Okkirikomi, be sure to wash it with cold water). Add the previously boiled noodles to the pre-prepared curry roux (with meat and vegetables of your choice) and bring to a boil. Himokawa Curry Udon is ready.

Directly from our own noodle factory.

Because the noodles are matured with a lot of water, the amount that can be produced in one day is limited.

You may have to wait when the order volume is large, but we are sure that you will be satisfied if you eat it.

We are making it with all our heart.