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Kato Sangyo Menyuraku Banshu Somen noodles 500g
Kato Sangyo Menyuraku Banshu Somen noodles 500g
what makes Kato Sangyo Menyuraku Banshu Somen noodles 500g different
It is fully squeezed, it has a strong ripe waist, and it has good sorrow.
Ingredients
Product information according to the LMIV (Lebensmittel-Informationaverordnung) is provided as soon as possible
Nutrition per 100 grams
| Energy | 339kcal |
| Fat - of which saturated |
0.9g |
| Corbohydrate - of which sugar |
70.1g |
| Protein | 10.2g |
| Natrium (Salt) | 4.3g |
Best before date : 31.01.2025
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
Product information according to the LMIV (Lebensmittel-Informationaverordnung) is provided as soon as possible
Nutrition per 100 grams
| Energy | 339kcal |
| Fat - of which saturated |
0.9g |
| Corbohydrate - of which sugar |
70.1g |
| Protein | 10.2g |
| Natrium (Salt) | 4.3g |
Best before date : 31.01.2025
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
-120g.png)
-120g.png)
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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