Salt-free kishimen noodles ⋅ Tanaka Bussan ⋅ 250g

Name: Salt-free kishimen noodles ⋅ Tanaka Bussan ⋅ 250g
Brand: Tanaka Bussan
Price: 3.3 EUR
Rating: 5.0 (2 reviews)

Marque : Tanaka Bussan

Product variants

3.30 €

13.20 € kg

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⋅ Kishimen: wide, flat wheat noodles, a specialty of Nagoya
⋅ No added salt
⋅ Enjoy hot in a broth or cold with tsuyu sauce
⋅ Cooking time: 9 to 10 minutes

Kishimen are wide, flat wheat noodles originating from the Nagoya region. Their distinctive shape allows them to absorb broth or sauce well. They are made without added salt, giving them a more neutral flavor that allows the broth or sauce to season the dish.

These flat noodles can be enjoyed hot in dashi broth or miso soup, or cold, dipped in tsuyu sauce.

SKU:1000613

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*from €50 to a pickup point in France from €85 for home delivery in France from €90 for home delivery in Europe

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Produced in Japan by Tanaka Bussan, a company specializing in the manufacture and distribution of flour-based products, located in Mie Prefecture.

Instructions

For 1 person: Add 100g of kishimen to 1L of boiling water. Cook for 9 to 10 minutes, stirring gently. Drain and rinse with cold water. Enjoy cold, zaru-style, with tsuyu sauce, or hot in a broth, with your choice of toppings (tempura, chives, daikon radish, grilled poultry, wasabi, shredded nori seaweed, ...).
Adjust the cooking time and firmness of the noodles to your taste.

Conservation

Store away from light, heat, and moisture.

Composition

Wheat flour (Japan)

Allergènes

Wheat

Valeurs nutritionnelles

per 100 g:
Energy: 350 kcal/1464 kJ
Protein: 8.7 g
Fat: 1.9 g
Of which saturated fatty acids: g
Carbohydrates: 74.4 g
Of which sugars: g
Salt: 0.0 g

Préfecture d'origine de la marque

Aichi

Dimensions produit

10 cm x 16 cm x 4 cm

5 stars: 2 (67%)
4 stars: 1 (33%)
3 stars: 0 (0%)
2 stars: 0 (0%)
1 star: 0 (0%)

Je ne connaissais pas du tout cette variété de nouilles, elles sont vraiment pas mal du tout et la sauce s'accroche très bien dessus.

Super !

Je connaissais les somen et les udon mais pas les kishimen.

C'est sympa comme pâte, ça permet d'avoir une forme un peu différente. Je les ai mises dans un bouillon avec du dashi et de la soupe miso, et ça fait bien le travail.