
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. You can find it in any Japanese grocery store.
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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 fine <a href="https://www.nishikidori.com/en/56-noodles">noodles</a> 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 <a href="https://www.nishikidori.com/en/56-noodles">noodles</a>, usually thick, made from wheat fl our and often eaten with dashi broth (traditional Japanese broth made from kombu and often flavored with dried bonito katsuobushi). Depending on the region, the method of manufacture and the cooking technique, as well as the fillings, 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 <a href="https://www.nishikidori.com/en/56-noodles">noodles</a> 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 <a href="https://www.nishikidori.com/en/56-noodles">noodles</a>, 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> -
Hiyamugi
<p>It is said that the origin of "hiyamugi" is "kiri (cut) mugi (wheat), which appeared during the time of Muromachi (1336 and 1573, time of" reign "of the Ashikaga shoguns). These <a href="https://www.nishikidori.com/en/56-noodles">noodles</a> were called "kirimugi" because they were made by cutting the udon into thin strips. When these noodles were boiled and eaten as they are, hot they were called "Atsumugi" (hot wheat), and cold they took the name "Hiyamugi" (cold wheat).</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 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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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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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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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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Vegan ramen and vegetable broth
From €5.30Vegan ramen and vegetable broth
Ramen with traditional flavors, without any animal protein and without any flavor enhancer.
Ramen are inseparable from Japanese culinary culture. It is a noodle dish served in a broth made from meats and bones (pork, chicken, beef ...) or fish, or seafood, or vegetables then deliciously seasoned with miso or soy sauce, or soy wort, or even sake kasu (sake lees). -
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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Vegan ramen and yuzu broth
From €5.30Vegan ramen and yuzu broth
Ramen with traditional flavors, without any animal protein and without any flavor enhancer.
Ramen are inseparable from Japanese culinary culture. It is a noodle dish served in a broth made from meats and bones (pork, chicken, beef ...) or fish, or seafood, or vegetables then deliciously seasoned with miso or soy sauce, or soy wort, or even sake kasu (sake lees). -
Premium Hitosujinawa Muginawa Hira udon
From €18.25Premium 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 sômen
From €7.35Premium Hitosujinawa Muginawa sômen
These Miwa Yamakatsu sômen are very high quality, undoubtedly among the most qualitative in Japan, delicate, delicious. This explains why we give them the Premium mention.