Importer of Japanese artisanal fine foods and ingredients
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Consumed for more than 1300 years in Japan, noodles are a staple of Japanese cuisine and there are plenty of varieties in Japan :ramen, thin wheat noodles called somen, udon, which are thicker noodles soba , buckwheat noodles as well as konjac ! It is up to your taste !
Description : The soba is buckwheat noodles, which are among the most consumed noodles in Japan. Instructions : Cook in a large volume of water for 6-7 minutes. Enjoy them with...
Description : The somens are thin, white wheat Japanese noodles usually consumed in a cold soup in summer. This somens are made in a traditional and artisinal manner.
Description : The somens are thin, white wheat Japanese noodles usually consumed in a cold soup in summer. This somens are made in a traditional and artisinal manner....
Description : Konjac noodles are made from konjac powder. This powder is obtained from the konjac tuber. The konjac tuber is really rich in fibers and very low in calories...
Description : Udons are among the most consumed noodles in Japan. They are large Japanese noodles made from soft wheat.
Description : The chasobas are buckwheat noodles (soba) with matcha green tea. Use : They are usually consumed in a good broth or cold with tsuyu sauce.
Description : Somen are thin Japanese noodles that are traditionally made from wheat flour. Made from rice flour, these somen are a gluten free alternative. Toa Foods uses...
Description : Udon are initially wheat noodles that can be enjoyed in various ways, both hot and cold. These gluten free udon are an alternative as they are only made of rice...
Description : Kishimen is a variety of udon noodles that are flat and larger than traditional udon. Toa Foods makes kishimen following a traditional method from Hyogo and more...
Description : In Japan there is a lot of different types of udon and sanuki udon are the most eaten ones. Created in the Kagawa prefecture (before Sanuki) more than 300 years...