Share
Save

Yamanashi Speciality Set (Houtou noodles, Yoshida no Udon noodles & Suridane)

Seller: Moro
Producer: HOUTO LABO (CREATIVE RESORT Co., Ltd.)
ID: 408
Get a taste of Yamanashi with this noodle and condiment set.
¥2,200
Shipping
1
Add to Cart
1
Add to Cart
For every order you place,
byFood will donate 10 meals
Description
Region
Producer
Description
Sample some of Yamanashi Prefecture's regional specialties made with Yamanashi-sourced or domestically sourced ingredients. The set includes a pack of houtou noodles, a pack of Yoshida udon noodles, and a jar of suridane. About houtou noodles: Houtou noodles are different from udon or ramen noodles in that they are wide and flat. They are usually served with houtou hot pot, a comforting fall and winter regional food from Yamanashi. About Yoshida udon noodles: Yoshida noodles are said to be the chewiest and firmest in Japan. They are made using domestically sourced wheat and cold water from Mt. Fuji. About suridane: Suridane is a type of spicy condiment made with red chili papers and sesame oil, in addition to other ingredients — just sprinkle some suridane on any hot pot to spice it up.
Dietary Restrictions
  • Pescetarian
Common Allergens
  • Tree Nuts
  • Fish
  • Shellfish
  • Wheat
  • Soybeans
Technical Details
  • Product weight: 1071 gr
  • Product height: 25 cm
  • Product width: 25 cm
  • Product length: 9 cm
DISCLAIMER: Please be aware the common allergens and dietary restrictions listed here are directly translated from the product’s packaging and information from the seller. We cannot guarantee the presence or lack of certain allergens/animal products in the products. Please use caution for any personal health concerns when consuming these products at your own risk.
Region
Yamanashi Speciality Set (Houtou noodles, Yoshida no Udon noodles & Suridane) is produced in Yamanashi prefecture.
Producer
HOUTO LABO (CREATIVE RESORT Co., Ltd.)
Yamanashi Prefecture
HOUTO LABO is a restaurant where you can enjoy innovative hoto, a Yamanashi regional specialty, continuing to explore the new possibilities of this historic local cuisine.