II.
無雙的相關產品
MUSO's noodles are made in the beautiful lush Shiga prefecture,
which is located in the central western part of Japan. Out of the
original 85 noodle manufacturers in Shiga, MUSO's is the only manufacturer
left today. The reasons for its long continued existence are due
to the use of traditional manufacturing methods, uncompromising
quality and continuing research.
1. No Artificial Additives
MUSO's noodles are made from only natural ingredients with no food
additives, artificial colors, or preservatives. The natural flavor
of the ingredients is best enjoyed in the MUSO's noodles. Since
they are natural products, MUSO's noodles are recommended for people
of all ages, from children to adults, as well as for people with
weak physical conditions.
2. The Firm Noodle Texture
Normally, mass-produced noodle manufacturers use high-speed mixing
machines to blend ingredients such as wheat flour, buckwheat flour,
salt and water. Although a large quantity of product is manufactured
in shorter time, the starch in wheat flour degenerates creating
a rough texture in the noodle dough. MUSO uses its original mixer,
which blends and kneads the ingredients slowly for a longer time.
By blending the ingredients for 20 minutes in summer and 40 minutes
in winter, gluten is formed at the natural fermentation temperature.
Thus MUSO's original mixing machine forms wheat gluten that makes
stronger and firmer noodles.
3. Natural Drying
The way in which the noodles are dried affects the quality of the
finished product. MUSO dries both sides and the inner part of the
noodles evenly with natural air. About 48% of the water content
is dried to make it 25%. Then the noodles are stilled for 8 hours
and dried again for a total time of 3 days. Most of commercially
produced noodles are not matured in this way but dried quickly with
machines. When this commercially produced noodle is boiled, even
though they are boiled quickly, these noodles become soft without
any firmness.
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