
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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Somen with wakame root mekabu
From €8.55Somen with wakame root mekabu
These somen are handmade, using the same traditional methods for over a century. They are flavored with mekabu.
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Ibonoito Yoritsumugi Tenobe sômen
From €4.15Ibonoito Yoritsumugi Tenobe sômen
Ibonoito Yoritsumugi Tenobe sômen are made entirely from wheat grown in Japan. These fine sômen shine like silk, take on an extra shine after boiling, and offer an elastic texture and the natural flavor of wheat.
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Premium Ibonoito Tokyu Tenobe sômen
From €9.70Premium Ibonoito Tokyu Tenobe sômen
Premium Ibonoito Tokyu Tenobe sômen have been awarded the 3-star Superior Taste Award for the past 9 consecutive years.
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Ibonoito Jokyu Tenobe sômen
From €7.70Ibonoito Jokyu Tenobe sômen
Ibonoito Jokyu Tenobe sômen have been awarded the 3-star Superior Taste Award for the past 8 consecutive years.
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Ibonoito Futotsukuri Tenobe sômen
From €6.10Ibonoito Futotsukuri Tenobe sômen
Ibonoito Futotsukuri Tenobe sômen are made from Hokkaido "Kitahonami" wheat giving it a bright color and soft texture.
Using hand-drawing skills, "Futotsukuri" sômen are thicker than the original hand-drawn sômen and have a stronger texture.
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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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Inaniwa Sômen
Inaniwa Sômen
With nearly 400 years of history, the Inaniwa sômen are believed to have been created by Ichibei Sato, who lived in the Inaniwa district of Akita and made dried udon and sômen from locally grown wheat flour.
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Premium Hitosujinawa Muginawa Hira udon
Premium Hitosujinawa Muginawa Hira udon
These 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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Premium Hitosujinawa Muginawa Hira men
Premium Hitosujinawa Muginawa Hira men
These Miwa Yamakatsu flat sômen 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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Soba ni Hachi soba
From €4.80Soba ni Hachi soba
Literally "the eighth generation soba". You will be won over by the delicious buckwheat flavor of these Ni Hachi soba noodles.