Japanese Plus Macaroni 130g
Japanese Plus Macaroni 130g contains rice flour and thickeners. The rice is from Gifu Prefecture Hatsushimo, therefore, it is considered as a rare variety in Japan. The Hatsushimo rice grains are not only large but also firm to touch. Similarly, they have little deterioration in taste even after the rainy season. They are also stable in terms of quality and taste throughout the year. Furthermore, this Japanese Plus Macaroni is manufactured in a rice flour factory.
This Japanese Plus Macaroni does not contain 7 major allergens (Wheat. Buckwheat. Dairy products. Eggs. Peanuts. Shrimp and Crab). In addition, the 20 other ingredients (Abalone. Squid. Salmon roe. Orange. Kiwifruit. Beef. Walnut. Salmon. Mackerel. Soybean. Poultry. Banana. Pork. Matsutake mushroom. Peach. Yam. Apple. Gelatin. Sesame and Cashew nuts.) are also not present in its ingredient list. Certainly safe for all to consume.
Macaroni is dry pasta shaped like narrow tubes. Macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. We recommend making the all time favourite macaroni and cheese. Also, a great tip for macaroni is, you do not have to eat it plain, you can always add more vegetables and also your choice of protein to the ‘mac and cheese‘ to spice it up!
How to cook:
- Bring water to a rolling boil. Add salt to taste.
- Add contents of the package to boiling water. Stir gently.
- Return to a boil. For authentic “al dente” pasta, boil without covering, stirring occasionally for 9 minutes. Likewise, for more tender macaroni, boil an additional 1 minute.
- Remove from heat and drain well.
- Serve immediately with your favourite pasta sauce.
Preservation method: Please store it away from direct sunlight, high temperature, wetness and moisture. Lastly, use as soon as possible upon opening. We recommend storing it in an airtight container, in the refrigerator.
Bag per 100g Nutritional
- Energy 348Kcal
- Protein 5.6 g
- Lipid 0.8 g
- Carbohydrate 79.6 g
- Sodium chloride equivalent 0.0g
Ingredients: Uruchi rice (Hatsushimo from Gifu prefecture), thickener (alginic acid ester)