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Takayama Mengyo K K


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  • Made from Japanese wheat flour.
  • Joshu speciality.
  • Thick-cut with a pleasantly al dante, chewy texture.
  • Add the noodles to boiling water and cook for two to four minutes.
  • May be served hot, cold or at room temperature.
  • Best served hot with seafood and vegetables cooked in a nabe.
  • Net weight: 360g.

Takayama Mengyo K K

Takayama Mengyo K K

Gunma, Japan

Manufacturer, Wholesaler

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