Mikakuya Specialty Dried Noodles 77g x 6P

[Chinese dried noodles made with natural kansui]
<Produced by Motoharu Miyoshi, author of "I Want to Eat the Real Thing">

These are specially made dried noodles created by Dr. Miyoshi Motoharu, who is also known as Doctor Chef and is renowned as a "doctor who does not rely on medicine."

It goes perfectly with Mikakuya's all-purpose sauce.

Please try!!

Click here for the Mikakuya all-purpose sauce product page

The flour used is American organic strong flour and Japanese organic medium-strength flour.
The salt is solar lake salt from Inner Mongolia.
The kansui used is precious natural kansui from Inner Mongolia.

Kansui is used in the production of ramen noodles; its alkaline nature reacts with the gluten (protein) in wheat flour to create the elasticity, texture, and aroma that are unique to Chinese noodles.
However, in Japan, industrially synthesized kansui is mostly used.
Inner Mongolia, located in the western part of Jilin Province, China, is famous as a place where natural kansui is produced.

Mikakuya's carefully made dried noodles are precious noodles made using natural kansui from Inner Mongolia.
Of course, no chemical seasonings or additives are used.

It can be stored for a long time, making it convenient as a preserved food.
Boil in plenty of hot water and enjoy in your favorite ways, such as ramen, yakisoba, champon, dandan noodles, etc.
The way that Professor Miyoshi recommends eating it is as oil soba noodles, made with unfiltered, naturally grown sesame oil from Uganda.
Please do try that out.

<Mr. Miyoshi's recommended oil soba recipe>
<material>
・1 dried noodle ・2 teaspoons of sesame oil ・2 teaspoons of soy sauce ・1 teaspoon of vinegar

<How to make>
1. Put 1 liter of water in a pot and boil the dried noodles.
②Add sesame oil, soy sauce, and vinegar to a bowl and stir.
③Add the boiled dried noodles to ② and mix.