|Supply Ability:||1000 Bag/Bags per Month|
|Primary Ingredient:||wheat flour/salt,Wheat/salt|
|Place of Origin:||Japan|
|Product Name:||Sanuki Udon|
|Feature:||Firm and chewy texture,Udon popular NO1 in Kinoshita Flour Mills|
|Brand Name:||Kinoshita Flour Mills|
|Ingredient:||Made in Kagawa Prefecture|
|Shelf Life:||12 months from production|
|Packaging Detail:||For product in stock ,we will ship within 1-2 weeks.|
Sanuki dried noodle
Sanuki is the old name of the Kagawa prefecture, which is the smallest among Japan's 47 prefectures. Udon is a traditional Japanese noodle made of wheat flour, salt, and water. Udon is a simple food, but maybe that's why people never get bored of eating them. Udon is extremely popular here in Japan, and there are many different types of Udon all over Japan. Our Sanuki Udon is generally accepted to be the most popular Udon among them all.
|Type: Udon||Primary Ingredient: Wheat|
|Style: Dried||Processing Type: Refined|
|Feature: 100% made in Kagawa, Japan||Certification: ISO|
|Packaging: Bag||Weight (kg): 0.25|
|Shelf Life: 12 months from production||Place of Origin: Kagawa,Japan|
|Brand Name:Kinoshita Flour Mills||Product Name: SANUKI Dried Udon Noodle|
|Ingredient:flour, salt, water||Cooking Time:15min~18min|
|Fat Content : 1.10%||storage condition: Store in a cool, dry place away from direct sunlight.|
|Energy: 356kcal||Protein: 9.5g|
|Fat: 1.1g||Carbohydrate: 72.7g|
|Sodium: 1.5g||Salt equivalent: 4.5g(after boil 0.2g)|
The photograph is an image.↓
Recomended ways of eating is "Kamanuki udon" and "Kamaage udon".
How to cook dried noodles
1. Fill a large pot with sufficient water (at least 10 times the weight of the noodles).
When the water starts to boil, add noodles into the boiling water and stir gently.
2. When it reaches to the boiling point again, turn the heat down to the medium setting.
Keep stirring the noodles gently at times so that they won’t stick together.
3. When the noodles are ready (boiling time is 6 – 15 minutes, depending on the noodle thickness), strain them on a sieve, then rinse with running water until the noodles cool down to the water temperature.
4. Serve with soup broth, green onion, and horseradish.
Packaging and shipping