Country of production:
The kishimen are spaghetti very thin, similar to the somen japanese with the difference of being ancol thinner (also 0.8 mm), and are slightly flattened, very similar in shape to linguine or tagliatelle with Italian, but much more subtle. These noodles are often served hot in soups.
Water, wheat, salt
Mode of storage:
A cool, dry place away from direct light
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