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Help CenterKuzukiri Vermicelli
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Our kuzukiri vermicelli is made from top quality potato starch and kudzuvine root. It is refined by advanced equipments, isolated production and strict management. It has many characteristics including good flexibility, homogeneous shape, pliable and smooth mouthfeel. It is transparent and shining. This product can not fracture even if it is boiled for a long time. It can not slip off when we eat it by chopsticks. Two pieces can not merge and it also can not be overcooked even though it is cooked for a long time. Our kuzukiri vermicelli is a good material for hotels and restaurants and it is an excellent gift for friends and relatives.
COOKING METHODS:
Salad
Boil vermicelli for 5 minutes, then clean it with clear water. Put the vermicelli together with vegetables, hams and so on, add seasonings, then stir them thoroughly.
Hot pot
Boil vermicelli for 5 minutes, then clean it with clear water. Put vegetables, meats, water into soup base in pot, add the vermicelli after they are boiled.
Fried dishes
Boil vermicelli for 5 minutes, then clean it with clear water. Fry the vermicelli together with vegetables, meats, fishes, etc.
PRODUCTION FLOW:
Vermicelli shaping, Freezing, Unfreezing, Drying, Selecting and packing.
STORAGE:
Please put in dry and cool places under room temperature. Please keep away from volatile materials, strong odors and moistures.
CERTIFICATES:
NOP, BRC, Halal, FDA, ISO22000, HACCP, ISO9001, KOSHER.
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