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Udon - Premium wheat noodles - Sato Yosuke Shoten - 140g

稲庭 うどん

Marque : Sato Yosuke Shoten

Usual price 6.16 €
Promotional price 6.16 € Usual price 8.80 €
Unit price 44.00 €  by  kg
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Made by hand in the prefecture of Iwate, these noodles are characterized by their finesse, their length of 27 cm as well as their smooth and firm texture that no machine can imitate! They are very popular with Japanese and they are found in all department stores. They can be tasted hot as cold, depending on the preferences of each.

Sayo Yusuke, the producer, makes his dough with a special flour which he will then knead by hand to create the air holes that will give these noodles their particular texture. The dough is then cut and the noodles twisted in order to standardize them. Finally, they are extended and put to dry. This manufacturing process dates back to the creation of the company in 1860, during the Edo era. It is this craft technique transmitted from generation to generation that gives these noodles their fine and delicate texture.

Sku:1001717


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Delivery in France

Available in a relay point in France from € 50 purchase and at home from € 80.

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Our tips

For 1 person: Dive 70g of Udon in 1l of boiling water. Cook for 3 minutes, stirring gently. Drain and rinse them with cold water. Enjoy cold, "zaru" way, with tsuyu or hot sauce in a broth, with the accompaniments of your choice (tempura, chives, white daikon radish, grilled poultry, wasabi, nori alga in strips, .. .). Adapt the cooking time and firmness of noodles to your liking.

Wheat flour (Japan), starch, saltbed

Keep out of light, in a dry and temperate place

per 100g
Energy: 340kcal
Proteins: 9.4g
Lipids: 1.1g
Carbohydrates: 74g
Salt: 3.3g

For 1 person: Dive 70g of Udon in 1l of boiling water. Cook for 3 minutes, stirring gently. Drain and rinse them with cold water. Enjoy cold, "zaru" way, with tsuyu or hot sauce in a broth, with the accompaniments of your choice (tempura, chives, white daikon radish, grilled poultry, wasabi, nori alga in strips, .. .). Adapt the cooking time and firmness of noodles to your liking.

Sayo Yusuke, the producer, makes his dough with a special flour which he will then knead by hand to create the air holes that will give these noodles their particular texture. The dough is then cut and the noodles twisted in order to standardize them. Finally, they are extended and put to dry. This manufacturing process dates back to the creation of the company in 1860, during the Edo era. It is this craft technique transmitted from generation to generation that gives these noodles their fine and delicate texture.

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G
Grannysmith
Any products

I find the same in the trade 2 to 3 times cheaper.