The climate and weather of the Banshu region in Japan, especially Ibogawa River area, are ideal to produce great noodles. This buckwheat noodle with nice texture is made with fine quality wheat and buckwheat flour. Prepare 1 liter of boiling water per 3.5oz of noodle. Cook for 4 to 5 minutes by gently stirring with chopsticks. When it starts to boil again, adjust the fire to prevent overflow. Drain the hot water and wash with cold water. Serve cold with dipping sauce or soup base.