Tuesday, June 13, 2017 by Nanka Seimen
Experience the benefit of swapping pasta for our Traditional Japanese noodles, made with soft high protein wheat flour. Our noodles are sheeted, layered, and slit (“roll-and-cut” method) rather than extruded like standard pasta – only complete after a slow, delicate drying procedure. The entire process takes four times as long as modern methods. The benefits
Nanka Seimen Skins perform excellent when baked. Lightly coat with butter and swap out for puff pastries and compare the difference in our light crispy texture.