Noodles, Rice & Flours

This is one of Japan's most popular flours for making Udon noodles. It is ideal for getting the right balance of elasticity and firmness.

Enhance the flavor and consistency of your fresh ramen noodles with this Kanzui powder. It is ideal for a not too hard and not too soft classic ramen.Potassium carbonate (60%), sodium carbonate (38%), sodium polyphosphate (2%)

The TOKU No.1 flour is famous for making high quality ramen due to its 11.2% of protein and 0.34% of ash..

KANSUI is a hard to find, but essential ingredient for making Ramen noodles. It gives the noodles their characteristic elasticity and also prevents them for dissolving in hot water.

KOMENUKA - rice bran is the skin and germ of the rice seed. It is removed by rubbing brown rice together and separating the brand from the rice with a flow of air. The process is called milling. After the rice is polished, 10% of it becomes bran and 90%...

Sake Kasu (??????) or "sake lee" is the leftover by-product from the fermenting and refining process of sake. Sake lee can be purchased in all Japanese supermarkets and is used to marinate vegetables, meat, fish and pickles. This sake lee is from the...