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Located at the mountainous northern prefecture on Honshu, Japan's main island, Akita relies heavily on their rice production for economy growth. Apart from the Akita Komachi, Yume Obako is another cultivar that is grown almost exclusively in the prefecture and are exported around the country.
Being the rice brand representative of Akita, Akita Komachi strong flavour and sweetness, coupled with its wonderful aroma, have allowed it to clinch the title of being the second tastiest rice in Japan (after Niigata's Koshihikari), informally.
Such highly sought-after rice is kneaded, rolled out and sliced into long strips, giving rise to the Akita komachi rice Noodle. Akita komachi rice Noodle (Red) is best consumed in a soup flavoured with soy sauce and mirin. Mirin is a subtly sweet, slightly tangy rice wine (sake) that when added into the ramen, it allows one to taste that particular yet unidentifiable umami flavour that is present in many Japanese dishes. Mirin goes very well with soy sauce, making this dish tastier.
Apart from the sauce, the quality of this Akita komachi Rice Noodle (Red) dish is one that is above average. To add on, it doesn’t even take longer than 10 minutes to prepare this meal! All you need to do is to place a suitable amount into the boiling water for 3 minutes before rinsing them in cold water and finally, to consume it in a hot broth or with a soy based dipping soup. Yes, this process sounds similar to the cooking of spaghetti, with the exception of vinegar and salt added into the boiling water.
Akita komachi Rice Noodle (White) is one that is very chewy and have a pretty tasty texture. Both red and white do not have any of the 7 major allergens added during the manufacturing process, and thus you may buy and consume this product with a peace in mind.
All in all, Komachi ramen noodles are simply rice flour noodles that are made using famous Akita komachi rice which are produced in Akita Prefecture. Its shelf life of a year allows you to consume them at a suitable pace—savouring this delicacy.