Based in Takamatsu, Kagawa prefecture, Ishimaru Seimen specializes in the production of dry noodles, using the same techniques since its foundation in 1904. Raw materials are sourced from local producers.
For one person, add 100g of udon to 1L of boiling water, cook for 10 minutes (or 15 minutes for cold udon), stirring gently. Drain and rinse in cold water to remove starch. Enjoy them hot in a broth, with the accompaniments of your choice (tempura, chives, white daikon radish, grilled poultry, wasabi, sliced nori seaweed, etc.), or cold, "zaru" style, with a tsuyu sauce.
Store away from light, heat and moisture.
Wheat flour (Japan), salt / Modified starch
Per 100g :
Energy: 321kcal
Protein: 7.1g
Fat: 1g
Carbohydrates: 71g
Salt: 5.6g