Somen, which sticks to the fragrance of flour and supple noodle quality, is hard to spread in hot water in "hot cooking" made with boiling water, and eats cold on ice "cold cooking" can enjoy a sense of texture.
The soup is accented with a refreshing citrus scent on a tasty sea bream soup with plenty of kombu and chicken taste and ginger flavors. For the ingredients, use white fish paste, egg, leek, flower shaped kamaboko, yuzu leather, vividly express to feel Japan "Wa".
