Origin: Kagawa pref.

Noodle type: Sanuki udon

Boiling time: 14–15 min.

 

Description:

This Sanuki udon is made using 100% domestically produced first-grade wheat flour. The dough is kneaded with a high water content and thoroughly aged before being cut into noodles using the traditional Sanuki method.

It offers the distinctive qualities of authentic Sanuki udon: a firm, resilient chew, a silky-smooth surface, and the rich aroma of Japanese wheat.

 

Cooking tip:

Prepare the soup and condiments before cooking. Bring at least 1L of water per 100g of noodles to a full boil. Add the noodles, loosen gently, and cook for 14–15 minutes while adjusting the heat to prevent boiling over.

Rinse well under cold water.

 

For hot udon: Warm the soup separately. Reheat the rinsed noodles briefly in hot water, transfer to a bowl, and pour over the hot soup.

 

For cold udon: Drain the rinsed noodles and serve on a zaru or plate with dipping sauce.