Preparation: We grind the wheat flour, mix in the shoyu sauce, the kombu seaweed, the ginger and the garlic until it forms a smooth dough. It is left to rest and we give it form. We pack it and after going through a thermal process, it is labelled.
Preparation: We grind the wheat flour, mix in the shoyu sauce, the kombu seaweed, the ginger and the garlic until it forms a smooth dough. It is left to rest and we give it form. We pack it and after going through a thermal process, it is labelled.