IT IS A PRODUCT WITH NO ADDED CHEMICAL SEASONING

Somen are usually eaten in the summer months as a cold noodle dish with dipping sauce.

This is Shodoshima Somen, which is made in Kagawa prefecture and has a strong and smooth texture.

How To Use

These noodles are great in soups and stir frys.
• Add the noodles to 1l boiling water per 100g.
• Cook for 2-3 mins., then drain and wash the noodles in cold water.
• Serve with green onions and dipping sauce, cold tsuyu sauce for the summer or hot dashi broth for the winter.

INGREDIENTS / Flour, salt

NUTRITION FACTS*Amount per 100G

calorie336kca, protein 9.6g, fat 0.9g, carbohydrate 72.3g, salt 3.6g