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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Tender udon noodles and their broth - Short date
From €2.80The udon introduced here are thick and their texture tender. Uou will love this simple dish that can be eaten hot or cold.
3 portions 200 g + 3 soups x 10 g -
Thick Sanuki Udon
From €2.70In Japan, there are places of noodle production all over the country. Historically, the most popular among the udon are: Inaba udon (Inakawa-cho, Akita), Sanuki udon (Kagawa prefecture), Goto udon (Nagasaki prefecture). The Sanuki origin nevertheless remains the most famous in the world.
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Tender udon noodles and their broth
From €2.80The udon introduced here are thick and their texture tender. Uou will love this simple dish that can be eaten hot or cold.
3 portions 200 g + 3 soups x 10 g -
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Gomamen Udon black sesame udon
From €6.20Whole roasted black sesame seeds were incorporated into the dough
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Oomagari nori seaweed Udon
From €6.70Udon we introduce here are delicately scented with nori seaweed. The nori used are not standard nori, they are harvested on the beach of Oomagari in Higashi Matsushima (Miyagi Prefecture) and are those tasted by the Imperial family of Japan.
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Udon Gotô Tenobe of Nagasaki "Pearl waves"
From €5.80These are Japanese dried udon, noodles of ø 1.4mm. These 100% natural udon are made without any chemical additives and did not went under whitening treatment. They are made in the respect of Nagasaki’s area.
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Sanuki Udon
From €2.75The emblematic dish of Kagawa prefecture consists of thick durum wheat pasta called Sanuki Udon, Sanuki being the former name of Kagawa.
