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Kuzukiri is on of the Japanese traditional desserts that represent Japan's summer. It is originated in Kyoto, and you can find anywhere in Japan at Japanese style cafes or grocery stores today. The transparent noodles look very refreshing and make you cool down.

Kuzukiri is made from simple ingredients, water and kudzu powder. It is usually served with kuromitsu (black sugar syrup) as the noodles themselves don't have much taste. The texture is amazingly smooth, soft, and unique.

If you're a matcha lover, you'd know that the finest quality matcha comes from Uji, Kyoto. Because we're a little particular with the food that we eat, we had to find the best kind of Cha Soba without breaking the bank, try this Cha Soba made from high quality matcha! 

Eaten either hot or cold, but especially delicious when served cold with a chilled light soy sauce, wasabi, and topping of nori seaweed or spring onion.

Ibonoito Somen
– A product of Tatsuno, the “Little Kyoto” in Harima

Made from the finest-quality flour, crystal-clear water from the River Ibo in the Harima area, and salt from Ako, Ibonoito tenobe (hand-stretched) Somen thin noodles are painstakingly manufactured by the most skilled culinary artists after being ripened several times through a traditional manufacturing process.

Inaniwa Udon is imported from Akita prefecture, Japan 
Inaniwa Udon is a thin type of Udon from Akita prefecture


How to cook Inaniwa Udon: Boil water in a large pot. Insert udon into pot at random so that noodles won't stick together, and stir lightly. Do not add additional water during the boiling process. Once the udon appear slightly transparent, quickly strain them and cool them with iced water.