Provides customers with soup taste of sticking a taste that was accustomed to eat with a sense of security, is a “red noodle with deep-fried tofu,” which is supported. In bonito and soup of flavorful Kanto wind dominated the soup of kelp, Kosi udon, is big fried tried to taste boast. Noodles, smooth thick noodles. Noodles weight 74g. 5 minutes is back. Rainy season, out of dried bonito and kelp was nice, adopted the Kanto-style Udontsuyu with flavorful and goods. Annex Shichimi (parent-child pack). Guzai uses seasoned fried, boiled fish paste, egg, green onion.
Fried noodles (wheat flour, vegetable oil, starch, salt, vegetable protein, dried yeast, egg white), gunpowder (with taste fried, egg, fish cake), the accompanying seasoning (salt, soy sauce, fish extract, hydrolyzed protein things, powdered seaweed, spices, onion, sugar, vegetable oil), modified starch, seasoning (amino acids), phosphate (Na), calcium carbonate, caramel color, lecithin, thickening polysaccharides, antioxidants (vitamin E ), Monascus color, vitamin B2, vitamin B1, carotene colorant, (including some of the raw milk components, mackerel, gelatin)