Ingredients :
wheat flour, water, salt, cherry leaves, red carthame, cornflour (trace)
Allergenic :
wheat
Origin :
Fukushima, Japan
Packaging :
180 gr net sachet
Storage :
keep dry away from heat
Fukushima prefecture is famous for its numerous tourist sites enhanced by a multitude of sakura cherry trees, and notably the thousand year old trees called Miharu Takizakura, the particularity of which is the cascade of blossom in springtime.
Our cherry leaf noodles are a very appealing pink colour, just like the magnificent cherry blossom in Fukushima. Delicately made by hand, they have been blended with rigorously selected Japanese cherry leaves. These completely traditional noodles are then left to stand at low temperature then dried to finish.
We recommend eating them cold whatever the season, accompanied with a dashi soy sauce stock "dashi shoyu" (Kamebishi dashi shoyu, 1 volume of sauce for 3 to 4 volumes of water ; or Kyoto Uneno dashi shoyu as it is or 1 volume of sauce for 2 volumes of water ) or one of our delicious Hoshisan sauces (diluted with a little water or dashi stock or vegetable stock).
Préparation pour 150 grammes de Sakuramen Nouilles aux Feuilles de cerisier: This traditional pasta, delicate to cook, must be prepared in the following manner.
-bring 2 litres of water to the boil
-plunge the pasta into the water
-stir delicately for 4 minutes
-remove the pasta from the heat and place in a strainer
-rinse in cold water, stirring delicately
-strain
-eat within 5 minutes from straining to take full advantage of the flavour and texture.
Tsuyu sauce for soba, 4 people
· Basic sauce: 33 cl dashi stock + 5 cl soy sauce + 3 cl mirin
· Less salty sauce: 25 cl dashi stock + 6 cl soy sauce + 3 cl mirin
Tsuyu sauce for somen and udon noodles, 4 people
· Basic sauce: 40 cl dashi stock + 5 cl soy sauce + 4 cl mirin
· Less salty sauce: 25 cl dashi stock + 6 cl soy sauce + 5 cl mirin
