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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Ibonoito Yoritsumugi Tenobe sômen
- Available soon
From €4.45Ibonoito 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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Shodoshima tenobe sômen
- Available soon
From €8.25The Shodoshima tenobe Sômen "Shima no Hikari" are a traditional culinary jewel with a history of around 400 years.
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Udon Hippari
- Available soon
From €5.25Hippari udon noodles are one of Yamagata Prefecture essential local dishes.
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Gomamen Udon black sesame udon
- Available soon
From €6.90Whole roasted black sesame seeds were incorporated into the dough for these udon.
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White pearl rivers Sômen from Shimabara
- Available soon
From €6.15These are Japanese dried sômen noodles of ø 1.1mm. They are made respecting the ancestral methods of the sômen masters (Men-Shi).
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Udon - Thick Maru udon
- Available soon
From €5.30These 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.
excluding specials