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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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 €6.95These 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.
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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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Udon Hippari 300g
From €4.25Hippari udon noodles are one of Yamagata Prefecture essential local dishes.
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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.
