TENOBE MOSHIO UDON
Using premium quality Moshio sea salt from Awaji island and high quality flour, each noodle is carefully made for the best flavor and smooth texture. Tenobe (hand-pulled) technique is the key to create its own firmness, elasticity and flavor. The noodles do not get soggy or mushy easily, so you can pre-boil the noodle ahead of time and reheat right before serving for the easy operation. You can enjoy this udon both cold and hot.