Top Sellers
Top Sellers
Noodles
Noodles are an everyday ingredient in the Japanese cooking. They can be made from buckwheat, wheat, sesame... they can be eaten, hot or cold, with a dashi stock. All natural and traditional, eating noodles becomes a daily pleasure. Their flavourings allow to follow the seasons, and cooking is really both simple and fast.
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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> -
Udon
<p>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.</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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Soba Oku Aizu Yam SOBA
From €5.50You will be seduced by the delicious scent of buckwheat for these soba Oku Aizu Yam (buckwheat grown and harvested exclusively in Minami Aizu, Fukushima Prefecture).
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Soba ni Hachi soba
From €4.50Literally "the eighth generation soba". You will be won over by the delicious buckwheat flavor of these Ni Hachi soba noodles.
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Tea soba noodles "Cha soba"
From €4.95Green tea powder is added straight into the wheat and buckwheat flour before kneading. Kneading everything together gives the soba a delicate fragrance.
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Matcha tea Soba
From €4.95For these soba, matcha green tea powder is directly added to wheat flour and buckwheat before kneading. The common kneading allows to perfume the soba delicately.
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Instant Tokyo soy sauce ramen
From €2.50These Tokyo soy sauce nostalgic ramen are characterized by a sustained scent of soy soy sauce and tasty vegetables.
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Instant Hakata Tonkostsu ramen
From €2.50These fluffy Tonkotsu ramen have a rich scent of soy soy sauce and garlic, and a delicately enhanced taste of a fine scented oil note. These ramen offer a lot of roundness and the flavors are rich.
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Instant Sapproro miso ramen
From €2.50The rich scent of miso and the pronounced taste of miso are perfectly diffused in the ramen.
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Instant Kitakata soy sauce ramen
From €2.50These ramen are not distinguished by clear, fresh aromas and flavors, with a delicious taste of soy sauce, wonderfully combined with the texture of thick, sticky noodles.
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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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Matcha tea Udon
From €4.95For these udon, the green matcha tea powder is directly added to the wheat fl our before kneading. The common kneading can gently perfume the udon.
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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.
