[I am using eggs] West ramen shop staple, is hydrolyzed straight noodles in number 22. Kosi flavor of wheat in rich noodles strongly, such as soy sauce are beginning pork soy sauce, salt, goes well with any soup. ※ Please contact us for over-the-counter sales in the east of the region than Osaka.

[We are using the egg] This is the noodles frizz 20 fastest multi-hydrolysis classic in Japan. Kosi is unlikely to extend strong, fit well to any soup, making it ideal for chilled Chinese and fried noodles. ※ Please contact us for over-the-counter sales in the east of the region than Osaka.

[You are using the egg] is a small hydrolysis at 28 fastest Hosomen represented in Hakata pig bone ramen. By using a strong flour Kosi, you can enjoy boiled to a solid of preference. Goes well with soy sauce ramen, etc. other than pig bone soup, you can enjoy even if the dish noodles and fried in oil. ※ Please contact us for over-the-counter sales in the east of the region than Osaka.

[Raw is Chinese noodles that do not use eggs] Sapporo and ramen, it is noodles frizz of 18 fastest in a popular multi-hydrolysis in the Tohoku area. Strong Motchiri the texture of Kosi, miso ramen and pork soy sauce of darker, cooled Goes well in Chinese. ※ Please contact us for over-the-counter sales in the east of the region than Osaka.

[Raw It is Chinese noodles that do not use eggs] is thick noodles of the 16 fastest perfect for popular put noodles in the Kanto. Texture was Motchiri a multi-hydrolysis is, Chanpon and miso ramen, is also used in the Kansai KazeFutoshimen chow mein. ※ Please contact us for over-the-counter sales in the east of the region than Osaka.