KINTOBI-SHIGA CO.,LTD.株式会社 金トビ志賀
4-38 Maruyama-Town, Gamagori-City, Aichi 443-0032 Japan
100% Aichi Prefecture made "kinuakari" wheat is used. It is a traditional noodle with wide surface, bright and smooth like silk with a unique chewy texture. In order to prevent the kishimen noodles sticking together, we make the length and width of the noodles uneven, reducing the surface area of the dried noodles with our "wave cutting method".
100% Hokkaido Prefecture made "kitahonami" wheat is used in this samurai cuisine's kishimen noodle. It is characterized by a wide glossy yellow surface and its chewy texture. It is very thin hence a shorter cooking time is needed.
This is a business use wheat flour that demonstrates the characteristics of Aichi Prefecture wheat "Kinuakari" to the maximum. The silky, bright and beautiful dough is extremely moist, which creates a surprising texture.