Noodles of texture that the rice cake rice cake is familiar with Udontsuyu well, and finished with a wheat flavor fragrant noodles by kneading the whole grain. Soup, use the Hokkaido Rishiri kelp, Setouchi production anchovy, elegant Udontsuyu of refreshing taste was furnished to taste pale mouth soy sauce. Ingredients in a Japanese-style soup and soy sauce Amakaraku oyster eggs of seasoned fried and fluffy texture whets the appetite, refreshing scent of rocky shore of aroma and green onions of seaweed brings out the taste of the soup. By stuck to the soup, we were able to salt 30% cut *. Japanese-style mini-cup noodles for the "taste adults that combines 'and" low-salt'.
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