Is Tokyo GERD Friendly?
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Ingredients
(tokyo shoyu) noodles: wheat flour (contains iron, zinc, vitamins [b2, b1, folic acid)) (69%), palm o (antioxidants [307b, 320, 321]), tapioca starch, salt, acidity regulators (501, 450 451), emulsifier (1450), stabiliser (414), colour (160a), seasoning powder: flavour enhancers (621, 635), soy sauce (soy, wheat), salvourings (chicken, yeast extract, turmeric, stabiliser [1400], anticaking agent [551), egg), surf plant protein (soy), spices (onion, garlic, ginger, pepper), bonito (fish), colour (15 seasoning oil: palm oil, spices (shallot, garlic), flavourings, sesame oil, garnish: spring onion, fishcake (fish, potato starch, sugar, paprika oleoresin, sus 420], humectant [422], emulsifier [471), colours [120, 150d], acidity regulators [451 contains: wheat, gluten, soy, fish, sesame, egg,
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