烏冬 is Whole Wheat pasta. It has been a popular food in Japan due to its quick and simple way of preparation. The most common use for 烏冬 is in hot broth. To produce 烏冬 , sea salt and wheat flour are added in that order to water and all the ingredients are stirred gently. After the dough is kneaded, it is set aside for 2 to 3 hours and cut into strands of 5 to 6 millimeter widths. MUSO has developed an original pasta line using brown rice flour and quinoa flour. Brown rice and quinoa are delicious and highly nutritious grains. These grains added to 烏冬 have made the traditional Japanese pasta ever tastier and more enjoyable.

素面 is very thin wheat pasta; it is typically enjoyed during the hot summer months in Japan when served with a cold soup. Since the 素面 noodle is thinner it is aged longer and processed more slowly to avoid breakage.

	烏冬		素面

V. Non wheat pasta

Pastas such as Bifun and Harusame are made without wheat; therefore they can be enjoyed by people who suffer from wheat allergies. These pastas are easy to prepare and versatile. Bifun is thin, Chinese style noodle, made from rice flour. Bifun is a convenient and versatile noodle which can be enjoyed in salads, in soups, with sauteed vegetables, or other combination dishes. Harusame is also a very thin noodle made from Mungbean starch. When it is cooked it appears to be transparent and can be used in Chinese style soups, salad, hot pot cooking or alone with Ponzu. Harusame is often used in salads during the hot summer months in Japan because of its pleasing appearance. 100% 蕎麥面 is also non-wheat pasta. While other 蕎麥面 use wheat, it is made only by Buckwheat.