Pasta

These ramen are made from wheat flour, water and salt and can be used in all preparations where you need to use the pasta ramen rather than udon.

Spaghetti cha-soba noodles are tagliatelle made of buckwheat and wheat flour with the addition of green tea leaves fresh. They are roughly as thick as spaghetti Italian, and are used in various hot and cold dishes. The Soba can be served with various toppings, hot in a broth soup or chilled and served with a sauce of immersion, scallions and wasabi. Both the buckwheat and the green tea are considered by many as the substantial benefits to health as an integral part of a diet. This soba is organic.

Somen is very thin white Japanese noodles made from wheat flour less than 1.3 mm in diameter. These noodles are usually served cold. The diameter of the noodles is the main distinction between somen and hiyamugi noodles and Japanese wheat "udon" noodles.

These Udon are made from wheat flour, water and salt. Even if the udon can be served cold, these soft noodles white are usually served hot with various toppings, added to a pot of stew and cooked with other ingredients, or sometimes included in a curry soup. The udon can replace the soba noodles in the traditional recipes of soba, and in some dishes you can even mix soba and udon to give a variety of texture to the dishes.

The soba are thin, spaghetti from the brown colour tending to grey, made of wheat and buckwheat flour. They are roughly as thick as spaghetti Italian, and are used in various hot and cold dishes. The Soba can be served with various toppings, hot in a broth soup or chilled and served with a sauce of immersion, scallions and wasabi. This soba is organic.

Kishimen are very thin noodles similar to Japanese somen with the difference of being even thinner (even 0.8 mm) and are slightly flattened, very similar in shape to Italian linguine or noodles, but much thinner. These noodles are usually served hot in soups.

The soba is an authentic piece of japanese history. Made from a mixture of the first and second grinding of buckwheat flour, these noodles are really great classic, with a balanced flavor. Inspired by the legendary spaghetti, served in Jindaiji Temple of the Tokugawa, now you too can eat like a shogun!

When we say 'spaghetti', we think 'Kagawa' usually, but these noodles Hiyamugi (where 'hiyamugi' literally means 'wheat cold') are long, thin, and in appearance and slippery in the structure. They should be served preferably cold. The hiyamugi are commonly served on top of a bed of ice with accompaniments such as wasabi, and tsuyu (sauce for dipping) on the side. That for you is your first taste, or a passionate long-term, these noodles hiyamugi are hard to beat!

Delicious, authentic noodles udon of the highest level! This pack contains 270 g of noodles udon, dried on high level. Delicious both hot and cold, this package contains three distinct portions fascettate 90 g

Konjac is the root of a plant that resembles a beetroot. This is pure konnyaku, that is, the original "tablet" of konjak not yet cut or extruded in any form, to be used in any way.

Konjac is the root of a plant that resembles a beetroot. Konjac shirataki are easy to prepare do not taste particular but are imbued with the sauce or preparation that accompanies them.

The cha soba are Japanese noodles like the soba only that the Japanese matcha is also added to the dough, thus obtaining a unique taste to try. Fantastic to enjoy cold during the hot summer days with a good broth for soba to accompany.