Udon
Udon are traditional Japanese pasta, usually thick, made from wheat fl our and often eaten with dashi broth (traditional Japanese broth made from kombu and often fl avoured with dried bonito katsuobushi). Depending on the region, the method of manufacture and the cooking technique as well as the fi llings may vary. But the udon themselves have a very simple taste. Although often consumed at home, they are also served in family or specialty restaurants. They are nevertheless one of the most consumed Japanese dishes in Japan. They are generally eaten cold in summer and warm in winter. The tsuyu broths or sauces that accompany them for tasting are just as important.
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Sômen
<p>Sômen have traditionally come from western Japan since the eighth century. They have made the reputation of Kansai, Nagasaki (Shimabara), the island of Shodoshima… Indeed, these regions concentrate areas of wheat cultivation. Sômen are fi ne noodles eaten generally cold in the summer because they are refreshing. Their manufacture is complex, manual for the best. The fi ner are the sômen, the more expensive and rare they are. Their cooking is very fast, rarely more than one to two minutes in boiling water. Rinse with iced water is necessary to stop cooking. To enjoy them, you can dip them in a simple tsuyu: soy sauce, japanese leek, grated ginger, wasabi, some dashi broth with katsuobushi. Outside of the summer, the sômen are often consumed hot.</p> -
Ramen
<p>Ramen are very popular in Japan. They are generally eaten fresh. The region of Fukuoka is very famous for its mobile stalls along the streets where everyone can come and eat on the go. For the proposed Igarashi Seimen range, the preparation is simple: pour the ramen into 550ml of boiling water and cook for 5 minutes. Then add the contents of the bag of dehydrated broth taking care to dilute it well while stirring. Remove from heat and let stand 2 minutes and enjoy !</p> -
Soba
<p>Soba, traditional Japanese pasta, made with buckwheat, have cult status in Japan. Soba, traditional Japanese noodles made of wheat and buckwheat have cult status in Japan. They are usually eaten cold in the summer and hot in the winter. The accompanying tsuyu broths or sauces are equally important.</p>
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Udon - Thick Maru udon
From €5.00Udon
These udon, handmade one by one by Kodama for more than 100 years, are called Shiraume in Japan, literally translated as "white plum".
They can take up to a week to make. "White plum" is an expression that emphasizes the whiteness of plum blossoms.
It is said that the first generation named these udon "Shiraume" to express the wonderful whiteness of these noodles. -
Black udon Tenobe kuro udon
From €7.20Black udon Tenobe kuro udon
The method of making these handmade udon, very rare in Japan, has been passed down for over 100 years.
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Udon with wakame root mekabu
From €7.20Udon with wakame root mekabu
These udon are handmade, using the same traditional methods for over a century. They are flavored with mekabu.
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Premium Hitosujinawa Muginawa Hira udon
From €18.25These Miwa Yamakatsu flat udon are very high quality, undoubtedly among the most qualitative in Japan, delicate, delicious. This explains why we give them the Premium mention.
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Inaniwa Udon
From €6.30With nearly 400 years of history, the Inaniwa Udon are believed to have been created by Ichibei Sato, who lived in the Inaniwa district of Akita and made dried udon from locally grown wheat flour.
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Brown Rice Udon - Bijin Udon Genmai
From €7.50The wheat flour used to make these udon is supplemented with brown rice flour produced in Japan.
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Udon with proso millet - Bijin Udon Kibi
From €7.50These udon, made from wheat flour, are embellished with authentic Japanese proso millet flour.
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Sticky Oatmeal Udon - Bijin Udon Mochimugi
From €7.50These udon, made from wheat flour and sticky oats, have a chewy texture and a strong wheat flavor.
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Black rice udon - Bijin Udon Kuromai
From €7.50These udon are made from wheat flour, enhanced with black rice.
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Udon with 5 cereals
From €5.70These slowly dried udon have a fine surface, a smooth texture and a powerful mellowness.
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Teyori Udon
From €7.00These hand-made udon are flat type. They are slowly matured in a room at a low temperature, then dried slowly to achieve a chewy, smooth texture and the original flavor of wheat flour.
