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, salt
Allergens: wheat
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.
