Ogawa Inaniwa Udon Japanese Thin Noodle Hand Crafted Stretched コシの強い小川の稲庭うどん

Ogawa Inaniwa Udon Japanese Thin Noodle Hand Crafted Stretched Ramen 
コシの強い小川の稲庭うどん 
With nearly 400 years of history, Inaniwa Udon is said to have been founded by Ichibei Sato, who lived in Akita’s Inaniwa district and made dried udon using flour from locally grown wheat. Inaniwa Udon has been praised for hundreds of years by Japanese gourmands for its smooth and silky texture. Inaniwa Udon was so highly regarded that it was regularly presented to “Daimyo,” Japanese lords, as a gift.
Passed down by generations, Inaniwa Udon is considered one of ‘Three Great’ or ‘Three Famous’ udon recipes in Japan, sometimes being referred to a culinary masterpiece of Japan.

*Use only good quality ingredients with no additives.
*Use special techniques (kneading, crushing, ayakake) requiring high levels of craftsmanship to aerate the dough.
*Prepare the noodles carefully over the course of 4 days.
*Use a special drying technique that makes noodles as white a fresh snow.
*Maintain strict quality control by certifying all factories with JAS (Japan Agricultural Standards)
Cooking time: 4 Minutes
INGREDIENTS WHEAT FLOUR, SALT, WATER. POTATO STARCH.
ALLERGY INFORMATION: WHEAT. 
Please heat thoroughly before serving.

------------Japanese-------------
小川 秋田名産 稲庭饂飩 200g うどん
コシの強い小川の稲庭うどん
手作りの証明として、麺の切断面に無数の気泡があいているのが特徴で、この気泡こそが細麺ながらも他の麺と比べてとりわけ強いコシを生み、つるつるとした喉越しをご堪能いただけます。
温麺、冷麺、煮込みうどん、炒麺 素材がシンプルなので、和風・洋風・中華風と何でも合います。 一人前の分量80～100gに対し、１リットルの水を沸騰させ、麺を４分前後茹でて下さい。 ※温めんの場合・・・茹で上げ後、一度湯通しして麺を温めてください。 ※冷めんの場合・・・ボウル等にあらかじめ氷水をご準備いただき、茹で上げ後、麺を冷やしていただきますとより一層コシの強さをお楽しみいただけます。
原材料名    小麦粉、食塩、水、澱粉（澱粉は打ち粉として使用しております。）