Origin Tokyo, Japan
Container Plastic bag
Usage Instructions: Bring a large volume of water to a boil, add the noodles, and reduce the heat after returning to a boil. Cook for 7 minutes over low heat. These noodles are perfect for those with gluten allergies and intolerances. They work well in classic Japanese pasta dishes, such as with soy sauce or miso broth, but also in more European recipes, such as with carbonara or cacio e peppe sauce.
Noodles

Noodles

Gluten-Free Udon - Rice Noodles 142g

Gluten-Free Udon - Rice Noodles 142g
7,50 €
7,50 €

Ref. 410

In stock

Description

Udon are originally wheat noodles that can be enjoyed in a variety of ways, both hot and cold. These udon are a gluten-free alternative because they are made solely from rice flour and potato starch. To make these udon, Toa Foods uses locally grown rice and potato starch from Japan's best flour and starch companies. These noodles are certified Halal and Kosher.

Flavor

Thick, these gluten-free udons have a texture that is both firm and soft.

Preservation

Store at room temperature and away from sunlight, heat and humidity.

Ingredients & Allergens

Rice flour (88%), Potato starch (12%)

Nutritional Values

Per 100g: Energy 1473 kJ / 352 kcal, Fat 0.85g (of which saturates 0.25g), Carbohydrate 81.8g (of which sugars 0g), Protein 4.8g, Salt 0.01g.

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Origin Tokyo, Japan
Container Plastic bag
Usage Instructions: Bring a large volume of water to a boil, add the noodles, and reduce the heat after returning to a boil. Cook for 7 minutes over low heat. These noodles are perfect for those with gluten allergies and intolerances. They work well in classic Japanese pasta dishes, such as with soy sauce or miso broth, but also in more European recipes, such as with carbonara or cacio e peppe sauce.
Noodles
Toa Foods
The producer

Toa Foods

Founded in 1945 in Himeji, located in Hyogo Prefecture, Toa Foods specializes in noodle production. Consumed for over 1,300 years on the archipelago, noodles are deeply rooted in Japanese culture. The Himeji region, formerly Banshu, is known for its production of hand-pulled dried noodles with a unique taste that requires significant expertise. Among the 50 employees at Toa Foods, 11 are nationally recognized noodle experts who oversee the production of soba, ramen, udon, and more. To achieve this, the company uses high-quality ingredients supplied by top Japanese companies, including locally grown Japonica rice to make rice flour. Today, Toa Foods aims to represent Japan and its rich culinary culture on the international stage with its premium soba, udon, and ramen noodles.