1   Ott Korean Style Thick Wheat Soba Noodle "Kuk-soo" (Asian Angel Hair) - 31.68oz/900g (x)
1   Wa Korean Style Soba Noodles "nang-myun" w/Spicy Sauce - 22oz (x)
1   Japanese tofu Shirataki Low cal/carb "Fettuccine" style noodles (x)
1   CS Korean Style Soba Noodles "nang-myun" w/Soup Base - 1.63lbs (x)
1   Ott Korean Style Thin Wheat Soba Noodle "Kuk-soo" (Asian Angel Hair) - 1.98lbs/900g (x)
1   Wa Korean Style Thin Soba Noodle "Gook-soo" (Asian Angel Hair) - 3lbs (x)
1   Japanese tofu Shirataki Low cal/carb "Thin" style noodles (x)
1   HT Korean Style Soba Noodles "nang-myun" w/Soup Base - 24oz (x)
1   Korean Style Starch Noodles "jopchae" - 12oz (x)
1   Wa Korean Style Thick Udon Noodle "Gook-soo" (Asian Linguine) - 3lbs (x)
1   Shrimp Stick - 30 bags (x)
1   Sweet Potato Stick - 30 bags (x)
1   Shrimp Stick - Hot/Spicy - 30 bags (x)
1   Japanese Biscuit Stick "Pocky" Peanut - 5pks (x)
1   Japanese Biscuit Stick "Pocky" Almond - 5pks (x)
1   Japanese Chocolate cracker "Kinoko no Yama" - 10pks (x)
1   Japanese Biscuit Stick "Pocky" Almond Crush - 10pks (x)
1   Japanese Chocolate cracker "Takenoko no Sato" - 10pks (x)
1   Potato Stick - 30 bags (x)
1   Japanese Biscuit Stick "Pocky" Strawberry - 10pks (x)
1   Plastic Sushi Rolling Mat (x)
1   Japanese Style Chopstick - Blue Tip (x)
1   Black Soy Drink - 6.74oz (x)
1   Shin Ramen Black - Premium Noodle Soup (x)
1   Kokomen Spicy Chicken Ramen Noodle (x)
1   Table Buzzer Receiver - Black (x)
1   Table Buzzer Transmitter - Brown (x)
1   Table Buzzer Transmitter - Black (x)
1   Table Buzzer Receiver - Brown (x)
1   Table Buzzer Receiver 8 Displays - Black (x)
1   Ponzu - Citrus Seasoned Soy Sauce Dressing - 10oz (x)
1   Japanese Soba Tsuyu (straight) Noodle Sauce - 10oz (x)
1   SP Soy Sauce for Soup (x)
1   Kikkoman Soy Sauce "37% Less Sodium" - 5oz (x)
1   Kalbi Marinade for Ribs -960g (x)
1   Japanese Seasoning Soy sauce "Tsuyu No Moto" Noodle Sauce - 13.5oz (x)
1   Salted Fish Sauce: Kanari for Kimchi - 17.6oz (x)
1   Kikkoman Soy Sauce (Household) - 5oz (x)
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Japanese Style Chopstick - Blue Tip

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Crushed Red Pepper - 16oz
 

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Nutrition Facts

Amount Per Serving Calories
Calories 0  
  Calories from Fat 0   
    % Daily Value
Total Fat 0g  0% 
  Saturated Fat 0g  0% 
  Trans Fat 0g   
Cholesterol 0mg  0% 
Sodium 0mg  0% 
Total Carbohydrate 0g  0% 
  Dietary Fiber    
  Sugars 0g   
Protein 0g   
  Vitamin A 2%  Vitamin C 0%
  Calcium 0%  Iron 0%

NET WT. 16OZ

HOW TO MAKE KIMCHI:
INGREDIENTS: CHINESE CABBAGE 2 HEAD, RED PEPPER POWDER 16 TPS, SALT 2 CUPS, RADISH 2, GREEN ONION 10, LEAF MUSTARD 1 BDL, CRUSHED GARLIC 3 TPS, GINGER 2, SHRIMP SAUCE 3 TPS

1. CABBAGE SHOULD BE CLEANED AND CUT IN HALF THEN MARINATE ABOUT 6 HOURS IN SALTWATER.
MARINATED CABBAGE MUST BE WASHED AND COMPLETELY DRAINED OF ALL SALTWATER.
2. RADISH AND GREEN ONION ARE TO BE CLEANED THEN SHREDDED. GINGER NEEDS TO BE CRUSHED.
3. LEAF MUSTARD SHOULD BE CLEANED THEN CUT IN 2 INCH LONG PIECES.
4. THOROUGHLY MIX THE INGREDIENTS WITH RED PEPPER POWDER THEN SEASON WITH SHRIMP SAUCE AND SALT.
5. THE MIXTURE SHOULD BE EVENLY STUFFED  BETWEEN THE LEAVES OF MARINATED HALF HEAD OF CABBAGE THEN STORED IN ROOM TEMPERATURE FOR A DAY TO AGE.
6. AGED CABBAGE (KIMCHI) SHOULD BE REFRIGERATED PRIOR TO SERVING.

INGREDIENTS: HOT PEPPER POWDER, SALT

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