• Origin: Hyogo pref.
• Noodle type: Banshu Soumen
• Boiling time: 1.5 - 2 min.
• Feature: It is no exaggeration to say that it is the most famous somen in Japan. Ibo Noito is a union, not the name of the manufacturer. It is produced by several manufacturers belonging to the union. After being packed in boxes, the products are inspected and graded by an inspection supervisor. This high-grade product is the most commonly and widely available.
• Cooking tip: Boil in plenty of water (1L water / 100g noodle) and rinse well in cold water to remove the sliminess.
• Foodie Library -Cool Off with Soumen - How to Make the Most of Summer Noodles

Store in cool dry place

*Photo for reference only.