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Japaneseまぜ麺MARUTA

〚6 meals KYOTO〛White miso yuzu dashi mixed noodles

〚6 meals KYOTO〛White miso yuzu dashi mixed noodles

¥6,000
¥6,000
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Tax included.

STORY

Please enjoy our mixed noodles in white miso and yuzu broth, which took a year to create under the supervision of Tokyo's master Michelin chef, Yonezawa Fumio.

==Concept==

A Kyoto-style Japanese dashi made with bonito and kelp broth, and horse mackerel, sardines, and dried sardines.
 Made with the best white miso from Higashishimamura in Kyoto Gyoen, and plenty of yuzu juice.
The salt that determines the flavor is collected from over ten different types of salt from around the world, and because Kyoto is a place where so many people gather, we hope to make it familiar to people of all nationalities.
The specially made flat wheat germ noodles allow you to enjoy the grain texture and the flavor of the broth is well absorbed.
The Kyoto-style accents of sansho pepper and black shichimi pepper will keep you coming back for more.

With the sympathy of people all over the world
We want you to experience the beautiful flavors that are unique to Kyoto.

===========

Product contents

3 servings of white miso yuzu mixed noodles

Contents (1 serving)

White miso and yuzu dashi mixed noodles
130g wheat germ noodles, 100cc dashi stock, a small amount of Kujo green onions, black shichimi, Japanese pepper oil, roasted vegetables, and homemade pickles

raw materials
Ingredients for matured noodles: domestic wheat flour, kansui (alkaline water), gardenia coloring, propylene glycol
White miso yuzu dashi / White miso (rice koji, soybeans, salt), salt, sugar, yuzu, bonito flakes, sardines, horse mackerel
Pickles/seasonal vegetables, salt
Sansho oil/Sansho pepper, rice oil
Black Shichimi

Best before date: Shown in the ingredient list box (7 days from the date of product shipment)
Storage method: Refrigerate below 4°C
Precautions for use: Please consume as soon as possible after opening.
◆Please consume within the expiration date.

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Recommended ingredients

Recommend

Add the included sansho oil and sesame seeds to the myoga and shiso leaves to make chilled sansho soba noodles.

Recipes you can enjoy at home

With just a little effort, you can enjoy a new sensation of mixed noodles.

Cheese (warm noodles only)

Arrangement

Put about 20g of commercially available shredded cheese and mixed noodle soup stock into a bowl and heat in the microwave for 1 minute. Mix the hot cheese with the boiled noodles to create a slightly richer, Japanese-style carbonara dish.

Sudachi (recommended for both hot and cold noodles)

Arrangement

Both hot and cold mazemen are fine, and if you squeeze half a sudachi juice into the dish, the acidity and aroma of the sudachi will make the mazemen even more delicious.

Other recipe variations are available here