Our Current Top Pick: Specialty Extra-Thick Noodles

Noodles for Ramen and Tsukemen: Commercial Fresh Chinese-style Noodles, No. 12 Thick, 130g

This special blend features Hokkaido-produced Kitahonami and Yumechikara wheat flours, with added stone-milled "Haru-yo-koi" whole wheat flour. The whole wheat flour gives the noodles tiny brown flecks, and you can taste their exceptional flavor with every bite.

At 130g and made with a high-hydration aging process, these noodles are a perfect match for specialty ramen soups. For dishes not fully submerged in broth, like mazesoba (mixed noodles) and tsukemen (dipping noodles), using 1.5 portions (about 195g) provides a satisfying, substantial volume. The slightly flattened No. 12 extra-thick noodles are a popular choice for tsukemen, mazesoba, and thick yakisoba. Their unique shape allows for a shorter boiling time despite their thickness.

We use an atmospheric pressure mixer to bring out the full flavor, giving the noodles a firm, resilient texture. They hold up well in mazesoba and aburasoba (oil noodles) and are ideal for both atsumori (hot noodles) and tsukemen (cold noodles with hot soup).

Boiling Time:

• For cold noodles: 4 to 5 minutes.

• For hot noodles: 2.5 minutes for firm, around 3 minutes for regular, and about 4 minutes for soft.

• The texture of the noodles changes significantly depending on the boiling time, so you can enjoy different styles. We also recommend boiling them for a shorter time to get a softer noodle texture.

Product Details:

• 130g noodles: Contains egg, no gardenia pigment used, high-hydration aged noodles.

• Storage: Requires refrigeration; ships via cold delivery service.

• Best-By Date: 10 days.

This is the special 60-noodle version, with 12 bags of 130g x 5 noodles, for a great value price.

Our Current Top Pick: Specialty Extra-Thick Noodles

Noodles for Ramen and Tsukemen: Commercial Fresh Chinese-style Noodles, No. 12 Thick, 130g

This special blend features Hokkaido-produced Kitahonami and Yumechikara wheat flours, with added stone-milled "Haru-yo-koi" whole wheat flour. The whole wheat flour gives the noodles tiny brown flecks, and you can taste their exceptional flavor with every bite.

At 130g and made with a high-hydration aging process, these noodles are a perfect match for specialty ramen soups. For dishes not fully submerged in broth, like mazesoba (mixed noodles) and tsukemen (dipping noodles), using 1.5 portions (about 195g) provides a satisfying, substantial volume. The slightly flattened No. 12 extra-thick noodles are a popular choice for tsukemen, mazesoba, and thick yakisoba. Their unique shape allows for a shorter boiling time despite their thickness.

We use an atmospheric pressure mixer to bring out the full flavor, giving the noodles a firm, resilient texture. They hold up well in mazesoba and aburasoba (oil noodles) and are ideal for both atsumori (hot noodles) and tsukemen (cold noodles with hot soup).

Boiling Time:

• For cold noodles: 4 to 5 minutes.

• For hot noodles: 2.5 minutes for firm, around 3 minutes for regular, and about 4 minutes for soft.

• The texture of the noodles changes significantly depending on the boiling time, so you can enjoy different styles. We also recommend boiling them for a shorter time to get a softer noodle texture.

Product Details:

• 130g noodles: Contains egg, no gardenia pigment used, high-hydration aged noodles.

• Storage: Requires refrigeration; ships via cold delivery service.

• Best-By Date: 10 days.

One ball 200g with ultra-thick
Of the 10 fastest specializing in noodle is super thick noodles. Because tenth of the thickness is the same thickness as the "thin noodles" of the Company. The Chinese noodles would be the thickness of the limit.
Firmly thick, eat meet heavily, satisfaction does not see the kind to others.
One ball 200g So, perfect for noodle-Aemen (Mazesoba, oil buckwheat). Because it is thick noodles boiled time is necessary in its own way, but voila consent to texture-taste.
Use the vacuum mixer, firmly tightened texture, the noodles without Darrell also in hot menu, also, it is ideal for wearing noodles cold noodles and hot soup.
Boiled time is 8 minutes to 12 minutes about the case of the cold noodles, hot if you eat noodles about 6 minutes to 9 minutes (longer boiling time minute, I think with Dell is a big difference depending on your preference. And boiled while checking the finish give me)
200g: egg use, gardenia dye use, multi-hydrolytic aging noodles

- How to save it will be shipped by refrigerated cool flight
[Expiration date] 10 days

Extra-Thick Noodles for Ramen and Tsukemen

This is the special 20-noodle version, with 5 bags of 200g x 4 noodles, for a great value price.

One ball 200g with ultra-thick
Of the 10 fastest specializing in noodle is super thick noodles. Because tenth of the thickness is the same thickness as the "thin noodles" of the Company. The Chinese noodles would be the thickness of the limit.
Firmly thick, eat meet heavily, satisfaction does not see the kind to others.
One ball 200g So, perfect for noodle-Aemen (Mazesoba, oil buckwheat). Because it is thick noodles boiled time is necessary in its own way, but voila consent to texture-taste.
Use the vacuum mixer, firmly tightened texture, the noodles without Darrell also in hot menu, also, it is ideal for wearing noodles cold noodles and hot soup.
Boiled time is 8 minutes to 12 minutes about the case of the cold noodles, hot if you eat noodles about 6 minutes to 9 minutes (longer boiling time minute, I think with Dell is a big difference depending on your preference. And boiled while checking the finish give me)
200g: egg use, gardenia dye use, multi-hydrolytic aging noodles

- How to save it will be shipped by refrigerated cool flight
[Expiration date] 10 days

One ball 200g with ultra-thick
This is the 10th of ultra-thick noodles, but I finished in the shape of Hiramen.
Thing in boiled time short to be in flat noodles, also noodles of weight when lifted with chopsticks passable. Still firmly thick tenth, is to eat more than enough thickness meet.
One ball 200g So, perfect to Aemen (Mazesoba, oil buckwheat). Because it is thick noodles boiled time is necessary in its own way, but it is ready consent to the texture, taste.
Use the vacuum mixer, firmly tightened texture, the noodles without Darrell also in hot menu, also, it is ideal for wearing noodles cold noodles and hot soup.
Boiled time is 6 minutes to 8 minutes about the case of the cold noodles, hot if you eat noodles about 5 minutes to 7 minutes (longer boiling time minute, I think with Dell is a big difference depending on your preference. And boiled while checking the finish give me)
200g: egg use, gardenia dye use, multi-hydrolytic aging noodles

- How to save it will be shipped by refrigerated cool flight
[Expiration date] 10 days

Extra-Thick Noodles for Ramen and Tsukemen

This is the special 20-noodle version, with 5 bags of 200g x 4 noodles, for a great value price.

This is the 10th of ultra-thick noodles, but I finished in the shape of Hiramen.
Thing in boiled time short to be in flat noodles, also noodles of weight when lifted with chopsticks passable. Still firmly thick tenth, is to eat more than enough thickness meet.
One ball 200g So, perfect to Aemen (Mazesoba, oil buckwheat). Because it is thick noodles boiled time is necessary in its own way, but it is ready consent to the texture, taste.
Use the vacuum mixer, firmly tightened texture, the noodles without Darrell also in hot menu, also, it is ideal for wearing noodles cold noodles and hot soup.
Boiled time is 6 minutes to 8 minutes about the case of the cold noodles, hot if you eat noodles about 5 minutes to 7 minutes (longer boiling time minute, I think with Dell is a big difference depending on your preference. And boiled while checking the finish give me)
200g: egg use, gardenia dye use, multi-hydrolytic aging noodles

- How to save it will be shipped by refrigerated cool flight
[Expiration date] 10 days

Our Current Top Pick: Specialty Extra-Thick Noodles

Noodles for Ramen and Tsukemen: Commercial Fresh Chinese-style Noodles, No. 12 Thick, 200g

This special blend features Hokkaido-produced Kitahonami and Yumechikara wheat flours, with added stone-milled "Haru-yo-koi" whole wheat flour. The whole wheat flour gives the noodles tiny brown flecks, and you can taste their exceptional flavor with every bite.

At 200g per noodle ball, they provide a satisfying, substantial volume, perfect for dishes not fully submerged in broth, like mazesoba (mixed noodles) and tsukemen (dipping noodles). The slightly flattened No. 12 extra-thick noodles are a popular choice for tsukemen, mazesoba, and thick yakisoba. Their unique shape allows for a shorter boiling time despite their thickness.

We use an atmospheric pressure mixer to bring out the full flavor, giving the noodles a firm, resilient texture. They hold up well in mazesoba and aburasoba (oil noodles) and are ideal for both atsumori (hot noodles) and tsukemen (cold noodles with hot soup).

Boiling Time:

• For cold noodles: 4 to 5 minutes.

• For hot noodles: 3 to 4 minutes.

• The texture of the noodles changes significantly depending on the boiling time, so you can enjoy different styles. We also recommend boiling them for a shorter time to get a softer noodle texture.

Product Details:

• 200g noodles: Contains egg, colored with gardenia pigment, high-hydration aged noodles.

• Storage: Requires refrigeration; ships via cold delivery service.

• Best-By Date: 10 days.
  
  
  

This is the special 20-noodle version, with 5 bags of 200g x 4 noodles, for a great value price.

Our Current Top Pick: Specialty Extra-Thick Noodles

Noodles for Ramen and Tsukemen: Commercial Fresh Chinese-style Noodles, No. 12 Thick, 200g

This special blend features Hokkaido-produced Kitahonami and Yumechikara wheat flours, with added stone-milled "Haru-yo-koi" whole wheat flour. The whole wheat flour gives the noodles tiny brown flecks, and you can taste their exceptional flavor with every bite.

At 200g per noodle ball, they provide a satisfying, substantial volume, perfect for dishes not fully submerged in broth, like mazesoba (mixed noodles) and tsukemen (dipping noodles). The slightly flattened No. 12 extra-thick noodles are a popular choice for tsukemen, mazesoba, and thick yakisoba. Their unique shape allows for a shorter boiling time despite their thickness.

We use an atmospheric pressure mixer to bring out the full flavor, giving the noodles a firm, resilient texture. They hold up well in mazesoba and aburasoba (oil noodles) and are ideal for both atsumori (hot noodles) and tsukemen (cold noodles with hot soup).

Boiling Time:

• For cold noodles: 4 to 5 minutes.

• For hot noodles: 3 to 4 minutes.

• The texture of the noodles changes significantly depending on the boiling time, so you can enjoy different styles. We also recommend boiling them for a shorter time to get a softer noodle texture.

Product Details:

• 200g noodles: Contains egg, colored with gardenia pigment, high-hydration aged noodles.

• Storage: Requires refrigeration; ships via cold delivery service.

• Best-By Date: 10 days.

Because there one ball 200g, you can produce a sufficient sense of volume when using the menu that is not immersed in the juice (Mazesoba-noodle). 14th of Gokubutomen is, noodle, Mazesoba, will appreciate well with the thick chow mein. By the shape close to the somewhat flat noodles, it has become shorter boiling time while 14th thick noodles. Use the vacuum mixer, firmly tightened texture, without Darrell Even with buckwheat Mazesoba, oil, also, it is ideal for wearing noodles cold noodles and hot soup. Boiled time in the case of cold noodles about 6 minutes to 7 minutes, about 5 minutes to 6 minutes if you eat in the warm noodles.
200g: egg use, gardenia dye use, multi-hydrolytic aging noodles

- How to save it will be shipped by refrigerated cool flight
[Expiration date] 10 days

Our Best-Selling Extra-Thick Noodles for Ramen and Tsukemen

This is the special 20-noodle version, with 5 bags of 200g x 4 noodles, for a great value price.

These 200g noodles provide a satisfying, substantial volume, perfect for dishes not fully submerged in broth, like mazesoba (mixed noodles) and tsukemen (dipping noodles). The No. 14 extra-thick noodles are a popular choice for tsukemen, mazesoba, and thick yakisoba. Their slightly flattened shape allows for a shorter boiling time despite their thickness. Using a vacuum mixer gives the noodles a firm, resilient texture that holds up well in mazesoba and aburasoba (oil noodles), and is ideal for tsukemen where cold noodles are dipped into hot soup.

Boiling Time:

• For cold noodles: 6 to 7 minutes.

• For hot noodles: 5 to 6 minutes.

Product Details:

• 200g noodles: Contains egg, colored with gardenia pigment, high-hydration aged noodles.

• Storage: Requires refrigeration; ships via cold delivery service.

• Best-By Date: 10 days.