Matured hiyamugi noodles ⋅ naraya ⋅ 200g
Marque : Naraya
⋅ Made with traditionally milled flour
⋅ Produced in Fukushima Prefecture
⋅ Enjoy hot or cold
Wheat noodles with a slightly salty taste, ideal for eating cold. These Hiyamugi are prepared using a traditional farming technique that involves coarsely grinding the grains. The flour is then mixed with water from the melting snow of the Aizu Mountains, which is naturally filtered by the mountains. These production characteristics give these noodles a rich flavor that sets them apart from other noodles. The noodles are then left to rest, allowing the air trapped in the dough to escape while absorbing ambient moisture, which makes the noodles softer once cooked. Less well known in Europe, Hiyamugi sit somewhere between sômen and udon. They are thicker than sômen but thinner than udon. They are generally eaten like sômen: cold with a men-tsuyu sauce, accompanied by tsukemono and raw vegetables.
Sku:1011722
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Means of payment*from €50 to a pickup point in France from €85 for home delivery in France from €90 for home delivery in Europe

Plus de détails sur ce produit
Située dans la ville de Minami Aizu, à 500 m d'altitude, qui est recouverte de neige pendant un tiers de l'année, Naraya Soba fabrique des nouilles et du miso selon des techniques paysannes, utilisant l'eau issue de la fonte des neiges, ainsi que des céréales grossièrement broyées pour obtenir une farine riche en goût.
L'entreprise, qui a remporté l'édition 2019 du concours Fukushima Mantendô grâce à ses soba, voit régulièrement ses produits recommandés dans des articles de presse ou des reportages.
Pour 1 personne : Faites cuire 100g de sômen dans 1 L d'eau bouillante pendant 5 minutes en remuant doucement.
Conserver à l'abri de la lumière, de la chaleur et de l'humidité.
Farine de blé (Japon), sel
blé
Pour 100g :
Énergie : 339kcal/1418kj
Protéines : 8.8g
Lipides : 0.9g
Dont acides gras saturés : g
Glucides : 74g
Dont sucres : g
Sel : 3.8g
2cm x 11cm x 25cm
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