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Origin Kagawa, Japan
Container Plastic bag
Usage Instructions: Cook the udon noodles in a large pot of boiling water for 13 minutes. Serving suggestions: Wider than other Japanese noodle varieties, udon are generally enjoyed in broth, accompanied by various ingredients (braised pork, soft-boiled eggs, mushrooms, seaweed, etc.), or cold with mentsuyu sauce.
Sanuki Udon
Sanuki Udon
Une façon classique de déguster le Sanuki Udon, chaud ou froid, est de l’accompagner de délicieux tempura !
Noodles

Udon

Sanuki Udon - Wide Wheat Noodles 500g

Sanuki Udon - Wide Wheat Noodles 500g
6,30 €
6,30 €

Ref. 781

Sanuki Udon: the traditional version, firm yet soft!

In stock

Description

While there are different types of udon, these Japanese soft wheat noodles, in Japan, Sanuki udon are the most widely consumed. Originating in the Kagawa region (formerly Sanuki) over 300 years ago, Sanuki udon are particularly prized by the Japanese because they are thicker and firmer than other varieties.

Conservation

Store at room temperature, away from sunlight. After opening, reseal the bag tightly and store in a cool, dark place.

Ingredients & Allergens
Wheat flour (96.4%), Salt (3.6%)

Allergenes : Wheat
Nutritional Values

Per 100g: Energy 1381 kJ / 330 kcal, Fat 1.2 g (of which saturates 0.3 g), Carbohydrate 72 g (of which sugars 3.4 g), Protein 8 g, Salt 4.9 g.

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Origin Kagawa, Japan
Container Plastic bag
Usage Instructions: Cook the udon noodles in a large pot of boiling water for 13 minutes. Serving suggestions: Wider than other Japanese noodle varieties, udon are generally enjoyed in broth, accompanied by various ingredients (braised pork, soft-boiled eggs, mushrooms, seaweed, etc.), or cold with mentsuyu sauce.
Sanuki Udon

Sanuki Udon

Une façon classique de déguster le Sanuki Udon, chaud ou froid, est de l’accompagner de délicieux tempura !
Noodles
Ishimaru Seimen
The producer

Ishimaru Seimen

Founded in 1904, Ishimaru Seimen has been perpetuating for four generations a know-how dedicated to the noodle making, more than a century of passion. Based in Takamatsu, in the heart of Kagawa Prefecture, the company benefits from ideal conditions for growing wheat, particularly the local Sanuki-no-Yume variety, a key ingredient in famous Sanuki noodles. True to its roots, Ishimaru Seimen favors local ingredients to showcase the richness of its region. Driven by a spirit of innovation, it now produces both dry and pre-cooked noodles, while continuing its research on wheat and new manufacturing methods. Appreciated throughout the world, and particularly in France, Ishimaru Seimen noodles are invited into your kitchen thanks to Umami, to help you discover the authentic flavor of Sanuki.