Inaniwa premium udon noodles ⋅ Sato Yosuke Shoten ⋅ 140g

Name: Nouilles udon d'Inaniwa premium ⋅ Sato Yosuke Shoten ⋅ 140g
Price: 8.8 EUR
Rating: 5.0 (1 reviews)

稲庭うどん

Vendor : Sato Yosuke Shoten

Product variants

8.80 €

62.86 € kg

out of stock

Taxes included. Shipping costs calculated at checkout.

Quantity

Handmade in Iwate prefecture, these noodles are characterized by their finesse, their 27 cm length and their smooth, firm texture that no machine can imitate! They are very popular with the Japanese, and can be found in every department store. They can be eaten hot or cold, according to personal preference. Sayo Yusuke, the producer, makes his dough with a special flour, which he then kneads by hand to create the air holes that give these noodles their distinctive texture. The dough is then cut and the noodles twisted to make them uniform. Finally, they are laid out to dry. This manufacturing process dates back to the company's creation in 1860, during the Edo period. It is this artisanal technique, handed down from generation to generation, that gives these noodles their fine, delicate texture.

SKU:1001717

Delivery in France

Delivered to relay points in France for purchases of €50 or more, and to your home address for purchases of €85 or more.

Delivery in Europe

From €90: see shipping details for EU countries.

Earn {loyalty_points} loyalty points Log in to take advantage of our loyalty program

Show all details

Our tips

For 1 person: plunge 70g of udon into 1L of boiling water. Cook for 3 minutes, stirring gently. Drain and rinse in cold water. Enjoy cold, zaru-style, with tsuyu sauce, or hot in a broth, with the accompaniments of your choice (tempura, chives, white daikon radish, grilled poultry, wasabi, sliced nori seaweed, etc.). Adjust the cooking time and firmness of the noodles to your taste.

Wheat flour (Japan), starch, salt
Allergens : Wheat

Keep away from light, in a dry, temperate place.

per 100g Energy: 340kcal Protein: 9.4g Fat: 1.1g Carbohydrates: 74g Salt: 3.3g

Sayo Yusuke, the producer, makes his dough with a special flour, which he then kneads by hand to create the air holes that give these noodles their distinctive texture. The dough is then cut and the noodles twisted to make them uniform. Finally, they are laid out to dry. This manufacturing process dates back to the company's creation in 1860, during the Edo period. It is this artisanal technique, handed down from generation to generation, that gives these noodles their fine, delicate texture.