Store in a cool, dry place away from direct sunlight.
1000 Bag/Bags per Month
Packaging & Delivery
For product in stock ,we will ship within 1-2 weeks.
Kinoshita flour mill
Place of Origin
Feature: Made in Kagawa, Japan
Shelf Life:12 months from production
Place of Origin:Kagawa,Japan
Brand Name:Kinoshita Flour Mills
Product Name:Sanuki Udon Noodle
Ingredient:wheat, salt, water
Fat Content (%): 1.10%
storage condition:Store in a cool, dry place away from direct sunlight.
Per 100g serving
Energy : 356kcal
Protein : 9.5g
Fat : 1.1g
Carbohydrate : 72.7g
Sodium : 1.5g
Salt equivalent : 4.5g〈After boil 0.2g〉
This product has firm chewy texture and fine wheat fragrance peculiar to Sanuki udon.
This product is long seller and popular number one dried udon noodle which has been sold for more than 50 years in japan.
Recomended ways of eating is "Kake udon" , "Kamaage udon","Zaru udon" and "Hiyashi udon".
~What is Sanuki?~
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.
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 5 – 8 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.