KINTOBI-SHIGA CO.,LTD.>KINTOBI KOKUSAN KISHIMEN
KINTOBI KOKUSAN KISHIMEN金トビ国産きしめん
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.
Shel Life 2years
How to use
In a big pot with plenty of hot water, slowly and gently put in the kishimen noodle little by little. Boil according to the cooking time instructed and then you may serve it warm or cold as you like.
Recipes using “KINTOBI KOKUSAN KISHIMEN”