|Half-life Shodoshima Udon
|Hand-stretched semi-raw udon
|Described on the package
|Raw material name
|Wheat flour (USA, Australia), salt, edible vegetable oil
|Funami Noodles Factory (Shodoshima, Kagawa Prefecture)
|・Consume as soon as possible after opening ・If there are any defects, please let us know.
| Udon noodles with a round cross section unique to hand-stretching. The texture is very smooth.
Even if you boil it, it will not fall apart.
Perfect for your home dining table, or as a gift.
Even half-raw noodles are manufactured using a unique method so that they can be kept for a long time.
<How to cook Sanuki Udon>
1. How to boil Boil a large amount of hot water (1.8 L) in a large pot, put the noodles into it, and boil over high heat for about 15 minutes while loosening the noodles lightly. When the noodles become translucent, turn off the heat and steam for 4 to 5 minutes. please.
For flat udon noodles: Boil time 10-12 minutes
2. Kamaage udon Do not wash the boiled noodles, just dip them in the soup and enjoy.
3. Zaru Udon Rinse the boiled noodles with water, lightly drain the water, and dip the noodles into a strainer to enjoy.
4. Nabeyaki/Nikomi Udon Rinse the boiled noodles with water, lightly drain the water, and simmer together with seasonal vegetables and meat.