前田家 無添加 万能つゆ 枕崎産かつお節使用 めんつゆ 老舗醬油蔵元製造 追い鰹 無香料 無着色 保存料不使用 国産 福岡県産 時短 自炊 親子丼 TKG 肉じゃが 和風 パスタ
◆Product name: Somen noodle soup from a long-established brewery
◆Contents: 180ml per piece
(Please choose 1 piece/2 pieces/4 pieces/Shimabara somen 500g set)
◆Ingredients・Somen soup: soy sauce (contains soybeans and wheat, made in Japan), starch syrup, mirin, bonito flakes, mackerel flakes, kelp, sardine flakes, dried shiitake mushrooms, salt・Shimabara somen (only somen set): wheat flour (made in Japan) (contains wheat), salt
Allergens contained in this product (specific raw materials, etc.)
・Somen soup, wheat, soybeans ・Shimabara somen, wheat
Nutritional information Somen soup: (per 100ml) Energy: 255kcal Protein: 1.4g Fat: 19.4g Carbohydrates: 18.8g Salt equivalent: 4.8g
・Shimabara Somen: (per 100g) Energy: 356kcal Protein: 9.5g Fat: 1.1g Carbohydrates: 72.7g Salt equivalent: 3.8g
◆Storage method: Somen noodle soup: Before opening, store at room temperature, avoiding direct sunlight, high temperatures and humidity.
After opening, store in the refrigerator and use as soon as possible regardless of the expiration date.
・Shimabara Somen: Store at room temperature, avoiding direct sunlight, high temperatures and humidity.
*Product contents and prices are subject to change without notice.
[Product Description]
The moment you put the somen noodles in your mouth, the rich aroma and flavor of bonito spreads throughout your mouth.
This somen noodle soup is produced by a long-established soy sauce brewery in Kitakyushu City, founded in 1913.
The stock is carefully made using dried bonito and mackerel from Makurazaki, and kelp from Hokkaido, then blended with our signature soy sauce.
Enjoy a refreshing moment with this dish made with chilled somen noodles and seasonings.
-Highly fragrant noodle soup made especially for somen noodles-
This is an excellent product that was created after much research as a noodle soup specially for somen noodles, in order to bring out the aroma and richness of the bonito.
It's so delicious that you'll want to drink the soup after you've finished eating, and we've received some very encouraging feedback from our customers.
- "Oi-katsuo" method of preparation that enhances the umami flavor -
Thickly sliced bonito flakes bring out the deep flavor, and then bonito flakes are added to the broth to create a fragrant finish. The broth is made twice, using a method that emphasizes the flavor.
- No additives, just natural flavor -
No preservatives, colorants, artificial sweeteners, chemical seasonings, or fragrances added.
You can enjoy the natural flavor through the synergistic effect of the "flavors of the ingredients."
The umami components found in bonito flakes and mackerel flakes are inosinic acid, which is the umami component found in kelp, glutamic acid, which is the umami component found in shiitake mushrooms, and guanylic acid, which is the umami component found in kelp.
The flavor is significantly improved compared to when each ingredient is used alone.
*Since no preservatives are used, please store in the refrigerator after opening and consume as soon as possible.
[How to eat]
Please dilute to your desired strength (about twice the amount) before use.
[Please check]
The flavor components of the soup stock may float or settle, but this does not affect the quality of the soup. Shake well before use.
-Somen set also available-
The Shimabara somen noodles in the set are made using domestically produced wheat from Saga Prefecture, a specialty of the prefecture, and are the result of advanced milling technology. We have pursued the creation of somen noodles that have a crunchy texture that makes the most of the wheat's flavor.
By carefully ripening the rice over a long period of time, it does not get soggy when boiled and you can fully enjoy the flavor and aroma of the wheat.
Produced by a long-established soy sauce brewery using techniques that have been handed down for generations.
We blend carefully selected domestic ingredients with our proud soy sauce to create a highly fragrant and refined noodle soup.
Please try it once.
