Udon thick maru udon

The drying area of UDon is designed using massive cypress wood on its entire surface, which makes it possible to naturally adjust the anti-insect and antibacterial effects of the cypress and the amount of water depending on the wood respiration.
It is therefore possible to maintain optimum temperature and humidity for aging and drying noodles.

These thick and round udon, are rare in Japan. It takes at least 5 days to make them and make them ripen and dry slowly while paying attention to the temperature, moisture and noodle state each day.

Our cooking board : You have to boil them for a long time, for 18 minutes, then steam for 5 minutes.
The surface of noodles background and becomes sodden, but the interior is firm, elastic and noodles have a smooth throat and a soft texture.

The Japanese call them for ancient udon.