Dried Hiyamugi noodles, slightly thicker than Somen, from Sanuki. Contains 4 servings.
<How to cook>
1. Boil 1L of water in a large pot and put 90g of "Sanuki Hiyamugi". Stir well.
2. Avoid the spill over by reducing the heat and cook 4 minutes depending on your preference.
3. Pour them into zaru and wash with running cold water. It will be ready after shaking off the liquid.
Wheat flour[wheat], salt