Noodles for premium stretched ramen ⋅ Maeda Sangyo ⋅ 240g

These noodles are made using wheat harvested in the Banshu region in the Hyogo prefecture and salt in the city of Ako. They are then stretched by hand according to a traditional technique of 600 years old, which makes it possible to obtain a texture that is both smooth and elastic which recalls the al-denty cooking. Although they are first thought of to be prepared in ramen, with a broth, they can adapt to all sauces: in noodle salad, with a men-tsuyu sauce or a Neapolitan sauce. These noodles are exclusively manufactured and distributed by the Hyogo Tenobemen cooperative, which is committed to perpetuating traditions while being environmentally friendly, as evidenced by the recycled paper packaging.