Origin: Kagawa pref.

Noodle type: Sanuki udon

Boiling time: Approx. 10 min.

 

Description:

This premium Sanuki udon is made using 100% Sanuki no Yume, a special wheat variety cultivated in Kagawa specifically for Sanuki udon. Following the traditional method of repeatedly resting and stretching the dough, the noodles are crafted with great care to achieve an exceptional finish.

They are characterised by the rich aroma of Sanuki-grown wheat, a firm and resilient chew, and a smooth, fine texture reminiscent of silk—qualities that define top-quality Sanuki udon.

 

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 about 10 minutes while adjusting the heat to prevent boiling over.

 

For kama-age udon: Transfer the noodles together with the hot cooking water into a bowl and enjoy with hot dipping sauce.

 

For hot udon: Rinse the noodles briefly, warm them again in hot water, place in a bowl, and pour over hot soup.

 

For cold udon: Rinse thoroughly in cold water, drain well, and serve with dipping sauce.