I was after soba noodles, but my local supermarket had none, so I picked these up instead, hoping they were a rought equvalent (they're not, they're for soup, not cold and dry). When I was prepping them I read the instructions on the back, and thought I would share them with you. 'cause they're pretty special.
I'm not sure what 'souted' is, and just cooked them the normal way I cook every and any sort of noodle. I particularly like the 'specialty' ribbon wrapped around each bunch. Could easily replace the word with 'caution', or 'toxic material'.
They're really nice noodles, by the way.