Just thought I'd share this as I'm 99% sure no one outside of Japan has heard of this additive.
The claim is that a tiny bit of this extract will greatly improve gluten development, elasticity and help hydrate noodles better/more evenly.
I just got back from Haneda so I'll be trying it out in a few weeks time.
Also got some low amylose flour from Tomizawa Shoten.
by MoSzylak
2 Comments
I realize now that I probably should have provided more information.
The famous Sano Minoru was using for his inhouse noodles this at his restaurant, Shinasoba.
I paid 4,197 yen COD.
Here is the official website:
[https://geffer.co.jp/geffer-eki/](https://geffer.co.jp/geffer-eki/)
There is a similar, likely mostly identical product made by a different company (also a chorella extract)
[https://www.chlorella.co.jp/business/additive/items/](https://www.chlorella.co.jp/business/additive/items/)
I chose Geffer over フレボタイド as the only supplier I could find wanted me to buy a 10x2L case as a minimum order.
I figured since 1.8L would last me practically forever, this was the better deal.
Would love to know how your noodles turn out!