These are hand-pulled dried noodles made using the traditional 36+ hour aging and pulling method which originated in the Banshu region more than 600 years ago. Each noodle is made of 24 strands of dough braided into a rope-like pattern, which prevents the noodle from overcooking and results in a smooth and firm texture. The main ingredients are wheat grown locally in Hyogo Prefecture, and low iron content soft water from clear Ibo River, and salt from Ako, Banshu.