Gluten-freed noodle “HIKARI”
Overview and features
Characteristics of Gluten-freed noodle “HIKARI” are indicated as followings; (1) Powders of rice, glutinous rice, sweet potato and soybeans, banana starch, konjac paste and fermented soybean liquid are utilized instead of flours, then the HIKARI noodle can be offer to persons having wheat allergy and/or coeliac disease with security, (2) Any food additives are no included, (3) Regulation of the function of intestine is expected by the banana starch, (4) Equivalent food feeling compared with conventional noodle made by flours, and (5) Cooking time can be decreased drastically, because the time to be completely boiled is only 30 sec. after the noodle input into boiling water.
Nutritional facts (for a package (130 g))
- Calories 335 kcal
- Protein 11.3 g
- Lipid 6.1 g
- Carbohydrate 60.8 g
- Saccharides 56.9 g
- Dietary fiber 3.9 g
- Salt equivalent 0.01 g
- Put frozen noodle “HIKARI” in 1 liter of boiling water and wait for just 30 seconds after re-boiling. As a guide, up to 2 frozen noodles for 1 liter of hot water.
- Transfer the boiled noodles to a plate and mix well with your favorite sauce or soup.
Our company, Iwaki Seiko, Co., Ltd. Address: 64 Onuki, Oarai, Higashi Ibaraki, Ibaraki 311 1311 Japan, Email: email@example.com, Tel.: +81-(0) 29 219 4709) have independently developed “HIKARI”, a gluten-freed noodle that is compatible with wheat allergies, and have been consistently manufacturing, wholesale, and selling since FY2018. Also, keeping in mind the development of new products in the future, it is a great strength to maintain a system of food science-engineering cooperation (food-engineering cooperation) in-house and to be able to respond to various needs from customers in a multifaceted and logical manner. In fact, we are developing and selling “NOZOMI”, a new product that contains moringa, one of the superfoods, in “HIKARI” for health-conscious consumers.