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This small shrimp tempura buckwheat with a rustic taste that is easy to boil and spill-free. Smooth, resilient non-fly buckwheat with the flavor of buckwheat. Tsuyu is based on the oashi bonito bonito bonito and is balanced with thick soy sauce and sugar in a Kanto style. Includes small shrimp, onion fryer, salmon fry bowl, and onion ingredients. How to create: Add noodles in boiling water 16.9 fl oz (500 ml) (2 and a half cup) and boil for 3 minutes. Prepare with powdered soup in the bowl. If the noodles are boiled up, transfer them to the bowl, stir well, and put them in Koebien and enjoy.