Okina no Sato

SHIMADA-ZUKURI CHUKA-MEN　is not a instant dried ramen, but a representative Japanese food called &quot;Kanmen&quot; or &quot;dried noodles&quot;, udon soba and somen. Even if there are , there are few dried ramen throughout Japan. Why ? Because it&#39;s so difficult to make it as same quality as fresh ramen noodles which the 30,000 plus Japanese ramen shops use. SHIMADA-ZUKURI method makes it possible. For more than 60 years Hitoharu Iwasaki ,the master of noodles who found Iwasaki food factory in 1954 has developed his own method for producing noodles having smoothness,firmness and springness like fresh noodles. This method consists of the two elements, the original noodle machine making with a soft dough and the unique drying machine. Dried Chinese noodles are made by mixing flour,salt,alkaline water. The gluten of the wheat acts as a binding agent, and is important for the texture of noodles. The amount of water with the dough is mixed is important and if the dough is hard the texture of noodles becomes stiffer, and if soft the fresh noodles hung on a noodle hanging bar &quot;SHIMADA-KAKE BOU&quot; easily must be broken while drying proccess. SHIMADA-ZUKURI method provide the solution with the combination of the original noodle making machine and drying machine that the dried room is designed to monitor its enviroment and regulate the most desirable temperture and humidity by our computer control system based on the large stock of knowledge and exeperience. [Name]　Dried Chinese noodle　　[Ingredients]　Wheat flour, salt, alkaline water, gardenia yellow (colour 164)　　 [Net Weight]　200G

Shimada-Zukuri Chuka-Men（Ramen)

Iwate Kensan Co Ltd

 	 The ramen soup is sumptuous with scallop broth. You can savor the taste of seashore with this salty soup without the oil content and meat extract, in which the taste of the raw materials has been preserved. Goes perfectly well with Chinese noodles that have been aged over two days and tastes like fresh seafood. Can be exported as animal raw materials are not used.  

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