Fresh "Sanuki" Udon noodles (All-In-One Set) || 10 servings
About "Sanuki" Noodles: One of the 3 major Udon noodles in Japan together with "Inaniwa" and "Mizusawa". Due to the low rainfall in the Sanuki region, drought damage occurred frequently, and stable rice production was not possible.
Wheat was made instead of rice while being forced to live in poverty.
Using this wheat, the people of the Sanuki region worked hard to make udon noodles and developed into the current form of Sanuki udon noodles.
It is easy to digest and is also recommended when you feel sick or have no appetite.
Characteristics of "Sanuki": The biggest feature of Sanuki udon is its chewy texture. Sanuki udon is soft when you put it in your mouth, and has strong chewy texture. This unique texture is created by the high amount of water added to the dough and the traditional process of stepping.
Fresh "Sanuki" noodles: There are 2 types of Sanuki noodles - dried and fresh. The major benefit of dried noodles is that they can be stored for a long time at room temperature without adding any food additives (ingredients are only wheat and salt). On the other hands, fresh noodles maintain the original flavor of wheat flour compared to dried noodles.
About the product: Produced by "Mori-ya", one of the most famous Udon restaurants in Kagawa to deliver the tastes of authentic Sanuki udon to home. Bundled with traditional toppings i.e., bonito, Tenkasu (deep fried dough) and seaweed. All-in-one set for you to discover the tastes of "Sanuki" udon at home.
- Fresh Sanuki Udon Noodles (220g x 5 packs)
- Soup broth (20ml x 10 packs)
- Bonito flakes (30g x 1 pack)
- Tenkasu (45g x 1 pack)
- Seaweed slice (10g x 1 pack)
Expiry date: 3-month from production (minimum 1 month from delivery guaranteed)
- Noodles: Wheat flour, salt / modified starch, ph adjuster
- Soup broth: Soy sauce, fructose-glucose liquid sugar, salt, sugar, dried bonito, dried Iwashi, fermented rice seasoning, kelp seaweed, Monosodium glutamate
Common allergies: Wheat, Soy, Mackerel
- Bring water to a boil in a large pot. 1 liter or more of water is recommended for 100 g of noodles. Add udon noodles and boil while loosening so that they do not stick together. About 15-20 minutes
- Rinse the boiled udon noodles well with cold water
Product of Japan