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If it is summer, I eat "thin noodles". "The thin noodles" are delicious when they eat for some reason in summer. Not to speak of the reason, the reason is because "thin noodles" are cold. Japanese three major thin noodles are "Miwa" of Nara, "Shodosima" of Kagawa, "Banshu" of Hyogo. It is all, Kansai for some reason.
In the first good time to eat "thin noodles", it is said two or three years by production. I will keep it without I throw it away, and eating at a stretch if the leftover of this year is done.
I ate "Banshu" thin noodles this time, but it is good, and one of the "Banshu" thin noodles "Ibonoito" is sold to the whole country in a supermarket because it is shipped. I decide I ate it, and to eat the "Banshu" thin noodles α noodles of amber noodles in a popular thing.
An appearance is a feeling such as the rice vermicelli, and the noodles
which I boiled are circle-like noodles. When I rank soup and eat, taste
of the soup becomes more attractive because it is thin noodles. I do not
say that it is delicious particularly, but am considerably than another
thin noodles which I ate delicious yesterday. Because the characteristic
is round noodles, there is equal space in noodles and noodles, and it is
that it is it in a feeling of wonderful appetite.
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Japanese : Banshu-somen
Name : Thin noodles
Raw materials : wheat flour, salt
Maker : Kinabiki-Seimen
Himeji-shi, Hyogo |
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Banshu Thin Noodles 
