Four types of sticky soba noodles

① Thaw the soup and ingredients in the refrigerator or under running water beforehand. Dilute the soup with 80ml of water as a guideline. Adjust the amount of water to your liking. *If it is too thick, increase the amount of water and adjust the amount you pour on. ② Heat about 500ml of water in a pot and bring to a boil. Remove the frozen noodles from the bag and add them, stirring gently to loosen the noodles. ③ Drain the water in a colander, cool the noodles under running water, drain thoroughly, and serve in a bowl. ④ Place the ingredients on top of the noodles, pour the soup over them, and enjoy.

Eggs, wheat, buckwheat, soybeans, yams

Made in Japan

*The country where the product was finally manufactured or processed is called the country of origin. For the place or country where the raw materials were obtained, please check the country of origin of the raw materials.

Domestic: Buckwheat flour (domestically produced), okra (Indonesia, Thailand), molokheiya (Indonesia), yam (domestic), mekabu (Korea)

[Noodles] Buckwheat flour (domestically produced), wheat flour, powdered wheat protein, yam powder, egg white powder (contains eggs), salt [Soup] Sugars [Starch syrup (domestically produced), glucose, sugar], soy sauce (contains wheat and soybeans) (domestically produced), salt, dried bonito flakes, dried sardine powder, yeast extract, dried bonito flakes, kelp extract, grilled flying fish powder, dried horse mackerel powder/alcohol [Ingredients] Okra (from Indonesia, Thailand), molokheiya (from Indonesia), yam (domestic), mekabu (from Korea), white soy sauce (contains wheat, soybeans), scallop extract, yeast extract