| 摘要 |
PURPOSE:To provide buckwheat noodle containing buckwheat flour component, KIBINAGO (band blue sprat) component and yam component and having high nutrient value and excellent taste and flavor. CONSTITUTION:The objective buckwheat noodle contains (A) a buckwheat component, (B) a KIBINAGO component produced by removing the head, bones, guts, fins, etc., from a KIBINAGO and grinding the meat and (C) a viscous slimy yam component produced by grinding a yam. The ratios of the components A:B:C are preferably (6-7):(1.5-2):(1.5-2). |
