Japanese Namisato Komachi White Rice Noodles
Namisato Komachi White Rice Noodles is rice flour noodles made of Akita Prefecture’s Akitakomachi. It is a type of thin noodle-type rice flour noodle that is easy to pick up from soy sauce and consume. You can enjoy the unique texture of rice noodles. It is ideal for chilling in summer and squeezing pots in winter. The production line does not use any of the seven major allergens (soy, wheat, egg, milk, peanuts, shrimp, crab). As this product production line does not use any of the seven major allergens, it is also recommended for those who are allergic to Wheat or interested in Gluten-free foods.
Namisato Komachi White Rice Ramen uses a steaming method that kneads rice flour with steam thus these noodles are able to achieve a long shelf life of 1 year at room temperature. As a result of combining the unique stickiness, sweetness and umami of Akitakomachi and the domestically produced brown rice, these noodles are perfect for ramen. As this product production line does not use any of the seven major allergens, it is also recommended for those who are allergic to Wheat or interested in Gluten-free foods.
Free From 7 Allergens: Soy, Wheat, Egg, Milk, Peanuts, Shrimp, Crab
Ingredients: Uruchi rice (domestic), corn starch
Please store away from direct sunlight, heat and humidity.
How to prepare:
1. Boil plenty of hot water in a pan and add the noodles.
2. Boil the noodles for about 3 minutes to the desired hardness. While cooking, you may want to stir the noodles with chopsticks to prevent sticking.
3. Once cooked, drained the noodles in a colander immediately and gently rinsed the noodles under cold running water.
4. Drain well and serve with grated ginger, scallion and a delicious dipping sauce.