Pulmuone announced on the 4th that it has launched 'Katsuobushi cold buckwheat noodles,' a specialty cold noodle product served with chewy buckwheat noodles in a refreshing broth.
The newly introduced Katsuobushi cold buckwheat noodles are made from dough that has been vacuum-aged with buckwheat flour and kneaded several times, resembling restaurant-style products. They use rapidly cooked steamed noodles to reduce cooking time.
The product features a deep umami flavor and rich taste, combining smoked bonito flakes (katsuobushi) and smoked mackerel flakes (sabafushi). Notably, it can be conveniently enjoyed anywhere by boiling in hot water for 90 seconds and adding cold broth, which is highlighted as a key advantage.
Pulmuone has strengthened its buckwheat noodle lineup in line with the trend of increasing demand for buckwheat noodle dishes not only in summer but throughout the year. This summer, the company plans to operate its buckwheat noodle lineup to allow consumers to enjoy various buckwheat noodle dishes alongside its popular product, Katsuobushi buckwheat soba.
A Pulmuone official noted, "We plan to continue introducing new summer noodles that can meet the diverse needs of consumers and solidify our position as the number one in the domestic refrigerated noodle market."