These rice pasta are made exclusively with "Hitomebore" rice from Miyagi Prefecture, "potato starch" from Hokkaido, and matcha from Aichi Prefecture.
As they do not contain any of the 28 specified allergens, people with food allergies can enjoy them with peace of mind. Of course, no food additives are used.
The matcha used is certified with FSSC22000 for food safety, Organic JAS, Halal, and Kosher.
Loosen the pasta and boil them in plenty of water until your desired firmness, about 2-3 minutes.
Drain the water and enjoy with your favorite pasta sauce, or with red beans or ice cream.
