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麺の形(断面)や、塩分、加水率がおいしさや食感、出汁との絡みにどうかかわるか教えてください

麺の断面の四隅の角がシャープに立ち、四辺が凹んでいればいるほど、出汁が絡みやすく、また、麺の食感も最高となります。