Origin Nagasaki, Japan
Container Plastic bag
Usage Instructions: Cook the udon noodles in a large pot of boiling water for 6 to 7 minutes. Use: Wider than other varieties of Japanese noodles, udon are generally enjoyed in broth, accompanied by different ingredients (braised pork, soft-boiled eggs, mushrooms, seaweed, etc.), or cold with mentsuyu sauce.
Noodles

Noodles

Udon - Goto Tenobe Wheat Noodles 300g

Udon - Goto Tenobe Wheat Noodles 300g
9,30 €
9,30 €
31,00 € kg

Ref. 408

In stock

Description

Udon is one of the most popular noodles in Japan. It is the thickest Japanese noodles, made from soft wheat.

Conservation

Store at room temperature.

Ingredients & Allergens
Wheat flour (97.1%), Salt (2.5%), Rapeseed oil, Soybean oil, Camellia oil

Allergenes : Soy, Wheat
Nutritional Values

Per 100g: Energy 1414 kJ / 338 kcal, Fat 1.3g (of which saturates 0.12g), Carbohydrate 72.1g (of which sugars 1.9g), Protein 9.4g, Salt 3.7g.

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Origin Nagasaki, Japan
Container Plastic bag
Usage Instructions: Cook the udon noodles in a large pot of boiling water for 6 to 7 minutes. Use: Wider than other varieties of Japanese noodles, udon are generally enjoyed in broth, accompanied by different ingredients (braised pork, soft-boiled eggs, mushrooms, seaweed, etc.), or cold with mentsuyu sauce.
Noodles
Goto Tenobe Udon
The producer

Goto Tenobe Udon

Goto Tenobe Udon is a cooperative based on Goto Island, specializing in making udon noodles , and is known for its involvement in local life. It actively contributes to the island’s tourist appeal by organizing tours of its workshops, selling its products on-site, and offering visitors the chance to taste its udon, marketed under the “Nami no ito” brand, in its restaurant. The location is no accident: Goto Island boasts abundant nature, providing two precious ingredients used in noodle making: camellia oil, renowned for its quality, and locally harvested natural salt. Goto Tenobe Udon’s reputation is above all due to its commitment to an ancestral artisanal method, brought from China to Japan during the Tang dynasty (618–907). Hand-stretched using this technique, the resulting noodles are distinguished by their firmness, smoothness, and unique flavor.