extra large bag of potato and corn starch harusame noodles. these noodles stay firmer in hot water, great for hot pots, soups, stews and dressed salads. these absorb flavours like nothing else!
Directions for use:
Simmer noodles in hot water for 5-6 minutes, rinse with cold water and drain well
wanna see it in use?
check it out in our "harusame salada"
japanese glass noodles, cucumber, wakame, minced tofu, mizuna, tempura greens, peanuts, fried shallot, kinshi tamago egg, yuzu oriental dressing
2022 haiku day summer menu