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.