Handmade Ramen

Description

Carefully stored in their durable bag, these Ibonoito Tenobe ramen noodles don’t give up their secrets right away. But we can tell you that they’re made using the traditional drying and drawing method perfected over 600 years ago in the Banshu region (southwest of present-day Hyogo Prefecture, west of Kyoto); 36 hours of work to get the best out of the three key local ingredients – wheat, water from the Ibo River, and the famous Ako salt – that form the basis of this exceptional product.

And because the devil is in the details, each noodle is made up of 24 strands of pasta braided into a rope, which prevents the noodle from overcooking and gives it the smooth, firm texture for which it is renowned. A goldsmith’s work to satisfy the most demanding palates.

How to use:

For bathing: bring a large quantity of water to the boil, immerse the pasta for 3 minutes, stirring occasionally, drain and rinse under cold water for a few seconds. Then place the noodles in a bowl filled with tasty broth, loosen with chopsticks and add the toppings and garnishes of your choice.

Storage:

Store in a cool, dry place. Eat immediately after opening.

Ingredients:

Wheat flour, water, salt, potato starch, vegetable oil (cottonseed), brine, calcium carbonate.

Shelf life:

24 months