Japanese noodle ‘Hakubaku’

zero-salt ‘soumen’ thin noodle 180g (about 2servings)

It is very popular by mothers.

Because this is used as baby food.

Dried noodle without salt!

Recommend for people who care about salt in your food.

*Increased attention to reducing salt

In Japan, Ministry of health, Labour and Welfare changed the standard amount of consuming salt per day. It’s from less than 10g to 9g for men, less than 8g to 7.5g for women.

As of 2008, average consuming amount of salt is 11.9g/day for men and 10.1g/day for women. That means men have to reduce 2.9g of salt as well as women to cut off 2.6g.

How about in your country?

When you eat zero-salt ‘soumen’ thin noodles, you can reduce about 0.33g of salt compared with other dried thin noodles.

At the ‘Hakubaku’ noodle factory, they let noodle dough rest twice to ensure high quality of noodle. During the process, dough will be mixed well with water and it let dough relaxed.

This twice rest realizes smooth and chewy noodle.

Why can zero-salt noodle be made?

*They use specialized floor for this noodle and knead it without air.

In general, dried noodle contains salt, which makes noodle chewy. They use specialized floor for zero-salt noodle and knead it without air. That makes it possible to produce chewy noodle. In addition, they let noodle dough rest twice, which adds its texture.

*They established unique dryness control

Salt can hold water and it prevents sudden dryness of noodle. In general noodle factories, if they produce noodle without salt, noodle will be dry dramatically as the factories can not control temperature, humidity and wind with lots of care.

On the other hand, ‘Hakubaku’ factory has dry rooms with subtle different conditions so that they can control temperature, humidity and wind with care. That’s why they can stably produce high quality of dried noodle.