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  • Ramen "Omoide" - nouilles de blé 210g
    Bestseller
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  • Bestseller
Origin Fukuoka, Japan
Container Plastic bag
Usage Add these wheat noodles to a shoyu (soy sauce), salt or miso broth, or use them to make tanmen, as well as cold noodle dishes.
Noodles

Rice & Noodles

Ramen "Omoide" - wheat noodles 210g

Ramen "Omoide" - wheat noodles 210g
6,20 €
6,20 €
29,52 € kg

Ref. 685

In stock

Description

Discover exceptional noodles from Chikugo in Fukuoka Prefecture, made using an artisanal technique used since 1960. These ramen noodles, aged longer than traditional noodles, offer a texture that is both soft and firm. Renowned for its exceptional quality, it has quickly become a must-have for ramen lovers. The package, designed exclusively for France, does not contain soup, allowing you to prepare these noodles however you like. Let your creativity run wild!

Please note, this package does not contain soup.

Flavor

With their elastic texture, these wheat noodles can be used in various noodle soup recipes.

Preservation

Store at room temperature, away from sunlight, humidity and strong odors.

Ingredients & Allergens
Wheat flour (98.27%), Salt (1.23%), Kansui alkaline water (thickeners (E500, E501)) (0.3%), Wheat germ (0.17%), Soy lecithin (0.03%)

Allergenes : Wheat
Nutritional Values

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Origin Fukuoka, Japan
Container Plastic bag
Usage Add these wheat noodles to a shoyu (soy sauce), salt or miso broth, or use them to make tanmen, as well as cold noodle dishes.
Noodles
Esaki Seimen
The producer

Esaki Seimen

Esaki Seimen is a company founded in 1960 specialized in the manufacture of Japanese noodles. Its creation dates back to Ezaki Hajime, grandfather of the current representative Ezaki Shirou. The abundant wheat produced in this region and the Tango River contributed to the company's prosperity in noodle production. Esaki Seimen, in which four generations have succeeded one another, is distinguished by its artisanal manufacturing method. Despite the impact of this decision on expenses, this small company has chosen to maintain its traditional production method by using more water, which allows the noodles to expand and be very soft.