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Udon - 10kg


116,20 € tax incl.

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 ago the sanuki udon are particularly liked by Japanese because they are thicker and firmer than the other udon types. 

Instructions : Cook the udons in a big quantity of boiling water for 6-7 minutes. Udons are usually consumed in a good dashi broth, or cold with mentsuyu sauce.

Ingredients : Wheat, salt. 

Preservation : Store in a cool, dry place, away from light.


Plastic sachet

Founded in 1904, Ishimaru Seimen has been specializing in noodle production for more than a hundred years and 4 generations. The company located in Takamatsu takes full advantage of the climate and environment of the Kagawa region to grow wheat, more specifically the Sanuki-no-Yume wheat, the main ingredient used to make Sanuki noodles. This local speciality takes its name from the former name of Kagawa Prefecture, Sanuki. Ishimaru Seimen puts great effort into quality by using local ingredients. Research and Development is at the heart of the company’s philosophy who, nowadays, makes both dry and pre-cooked noodles. Furthermore, the company keeps on conducting research on Sanuki-no-Yume as well as trying out new production methods that are modern yet preserve the tradition. Aiming for a continual improvement, Ishimaru Seimen opened its factory to the public as a way to gather opinions from everyone. Well aware that people from all over the world enjoy their products, Ishimaru Seimen makes its way into your kitchen for you to discover new tastes through Umami.

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