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Sempio Somen Noodles soft & thin 500g
Sempio Somen Noodles soft & thin 500g
what makes Sempio Somen Noodles soft & thin 500g different
Sempio Somen noodles are softer by drying them slowly using the traditional recipe learned from the old method of drying slow in a cool place in a cool place. It is chewy by going through the traditional kneading, aging, and drying processes. The dough is slowly dried at a temperature of 30 degrees, similar to body temperature, by learning from the handmade kneading method that was slowly made by hand. As in the old method of kneading by hand, the vacuum aging kneading method removes air and ripens it to make it more chewy. It is made only with clean water and first-grade wheat from the Buyeo region of Korea.
Ingredients
wheat flour97.5%, salt
Nutrition per 100 grams
| Energy | 1416KJ/334Kcal |
| Fat - of which saturated |
2g 0g |
| Corbohydrate - of which sugar |
70g 3g |
| Protein | 10g |
| Natrium (Salt) | 3g |
Best before date : 02.04.2025
The actual best before date of the shipped product may vary depending on stock availability.
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Ingredients
wheat flour97.5%, salt
Nutrition per 100 grams
| Energy | 1416KJ/334Kcal |
| Fat - of which saturated |
2g 0g |
| Corbohydrate - of which sugar |
70g 3g |
| Protein | 10g |
| Natrium (Salt) | 3g |
Best before date : 02.04.2025
The actual best before date of the shipped product may vary depending on stock availability.
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Often bought together
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Often bought together
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Dried Noodles in Korea und Japan
In Korea, people eat various kinds of noodle dishes through four seasons, but in Japan people think that somen is the summer meal. The most common way to eat somen in Japan is to dip the somen noodles in a tsuyu (special type of soy sauce). Of course, depending on the preference, people eat somen with ginger, spring onions and so on. Japanese also try to avoid the monotony of taste by eating somen with several tempura, or to make a nutritional balance in somen noodles where nutrition is almost exclusively obtained from carbohydrates. On the other hand, in Korea, people eat somen noodles in various broth, or mixed with kochujang, vinegar, and vegetables. In addition, glass noodles are also loved as an important family meal for events such as birthdays. Discover a variety of delicious Korean and Japanese noodles at NikanKitchen.
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