{"title":"Marunaka Co., Ltd.","description":"\u003cp\u003eEbara Foods has been producing sauces, seasonings and soups inspired by Japanese cuisine since 1958, gaining fame through iconic products such as the \"Yakiniku no tare\" barbecue sauce. Drawing on decades of innovation, the company crafts its recipes by combining base condiments with quality regional ingredients sourced from trusted Japanese suppliers, delivering unique flavours. Produced in its factories in Japan to strict standards, its seasonings are now distributed in over 40 countries, bringing Japanese culinary culture to the world.\u003c\/p\u003e","products":[{"product_id":"hokuryu-soba-200g","title":"Hokuryu soba 200g","description":"\u003cp style=\"text-align: justify;\"\u003eSoba is the Japanese translation of buckwheat. Soba are noodles made, generally speaking, from a mixture of buckwheat flour (soba-ko) and wheat flour (komugi-ko). These noodles are among the most well-known and appreciated in Japan.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThe rarest ones are made 100% from buckwheat flour. Buckwheat gives them their typical dark colour, a greyish-brown hue. As thick as spaghetti, soba can be eaten cold or hot. The majority of Japanese buckwheat comes from Hokkaido, the most renowned origin.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eBuckwheat is naturally gluten-free, rich in antioxidants and proves beneficial for blood sugar management. It is rich in heart-healthy nutrients, notably magnesium and fibre. The Japanese are very demanding when it comes to the texture of noodles, which must be firm, \"al dente\".\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThe Japanese attribute to soba the symbol of a long life. That is why they always eat them on New Year's Eve. Soba are enjoyed hot or cold with a tsuyu sauce, generally made from dashi, mirin and soy sauce. Soba have a pronounced flavour that can evoke hazelnuts or a Breton galette.\u003c\/p\u003e","brand":"Marunaka Co.,Ltd.","offers":[{"title":"Default Title","offer_id":53980974580045,"sku":"NISMNK003","price":4.55,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MNK003-s.webp?v=1782200019"},{"product_id":"udon-kitahonami-long-fin-250g","title":"Udon Kitahonami Long Thin 250g","description":"\u003cp\u003eUdon are thick, soft Japanese noodles made from wheat flour, water and salt, traditionally served in a dashi broth. Wider than soba, they come in round or flat shapes and are among the most popular dishes in Japan.\u003cbr\u003eIntroduced from China in the 7th century, they evolved into their current form in the 14th century and are today widely consumed, particularly in the regions of Kagawa, Osaka and Kyushu. Served in soup or with a dipping sauce, they are traditionally eaten by slurping the noodles, a gesture that enhances the flavours and helps cool them down.\u003cbr\u003eEnjoyed throughout the year, udon are savoured hot in winter in a rich broth, or cold in summer, accompanied by fresh vegetables and tempura. Their generous texture calls for deep bowls, making it easy to mix them and to retain the warmth of the broth.\u003c\/p\u003e","brand":"Marunaka Co.,Ltd.","offers":[{"title":"Default Title","offer_id":53980978544973,"sku":"NISMNK011","price":4.08,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MNK011-s.webp?v=1782200018"},{"product_id":"udon-noir-au-binchotan-250g","title":"Black Binchotan Udon 250g","description":"\u003cp\u003eUdon are thick, soft Japanese noodles made from wheat flour, water and salt, traditionally served in a dashi broth. Appreciated for their generous texture, wider than that of soba, they come in round or flat shapes and are among the most popular dishes in Japan.\u003cbr\u003eIntroduced from China in the 7th century and taking on their long form in the 14th century, they are today consumed throughout the country, particularly in Kagawa, Osaka and Kyushu. Served in soup or with a dipping sauce, they are enjoyed by slurping the noodles, a tradition that intensifies the flavours and makes them easier to eat.\u003cbr\u003eVersatile and convivial, udon can be savoured year-round: hot in a rich broth during winter, or cold in summer with a light broth, accompanied by fresh vegetables or tempura, offering a culinary experience that is at once simple, comforting and refined.\u003c\/p\u003e","brand":"Marunaka Co.,Ltd.","offers":[{"title":"Default Title","offer_id":54111379390797,"sku":"NISMNK001","price":4.65,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MNK001-s.webp?v=1782200019"},{"product_id":"sesame-soba-300g","title":"Sesame Soba 300g","description":"\u003cp style=\"text-align: justify;\"\u003eSoba is the Japanese word for buckwheat. Soba are noodles made, generally speaking, from a mixture of buckwheat flour (soba-ko) and wheat flour (komugi-ko). These noodles are among the best known and most appreciated in Japan.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThe rarest are made 100% from buckwheat flour. Buckwheat gives them their typical dark, greyish-brown colour. As thick as spaghetti, soba can be eaten cold or hot. The majority of Japanese buckwheat comes from Hokkaido, the most highly regarded region of origin.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eBuckwheat is naturally gluten-free, rich in antioxidants and has been found to be beneficial for blood sugar management. It is rich in heart-healthy nutrients, including magnesium and fibre.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThe Japanese are very demanding when it comes to the texture of noodles, which must be firm, \"al dente\". The Japanese attribute to soba the symbol of a long life.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThat is why they always eat them on New Year's Eve. Soba can be enjoyed hot or cold with a tsuyu sauce, generally made from dashi, mirin and soy sauce. Soba has a pronounced flavour that can evoke hazelnuts or Breton buckwheat crêpes.\u003cem\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Marunaka Co.,Ltd.","offers":[{"title":"Default Title","offer_id":54111383519565,"sku":"NISMNK009","price":4.08,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MNK009-s.webp?v=1782200019"},{"product_id":"kitahonami-udon-240g","title":"Kitahonami Udon 240g","description":"\u003cp\u003eUdon are thick and tender Japanese noodles made from wheat flour, water and salt, traditionally served in a dashi broth. Wider than soba, they come in round or flat shapes and are among the most popular dishes in Japan.\u003cbr\u003eIntroduced from China in the 7th century, they evolved into their current form in the 14th century and are today widely consumed, notably in the regions of Kagawa, Osaka and Kyushu. Served in soup or with a sauce, they are traditionally enjoyed by slurping the noodles, a gesture that enhances the flavours and helps to cool them down.\u003cbr\u003eAppreciated year-round, udon are enjoyed hot in winter in a rich broth, or cold in summer, accompanied by fresh vegetables and tempura. Their generous texture calls for deep bowls, allowing them to be easily mixed and keeping the broth warm.\u003c\/p\u003e","brand":"Marunaka Co.,Ltd.","offers":[{"title":"Default Title","offer_id":54111383683405,"sku":"NISMNK007","price":2.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MNK007-s.webp?v=1782200019"},{"product_id":"adetsuya-udon-200g","title":"Adetsuya udon 200g","description":"\u003cp\u003eUdon are thick, soft Japanese noodles made from wheat flour, water and salt, traditionally served in a dashi broth. Wider than soba, they come in round or flat shapes and are among the most popular dishes in Japan.\u003cbr\u003eIntroduced from China in the 7th century, they evolved into their current form in the 14th century and are today widely consumed, particularly in the regions of Kagawa, Osaka and Kyushu. Served in soup or with a dipping sauce, they are traditionally eaten by slurping the noodles, a gesture that enhances the flavours and helps cool them down.\u003cbr\u003eEnjoyed throughout the year, udon are savoured hot in winter in a rich broth, or cold in summer, accompanied by fresh vegetables and tempura. Their generous texture calls for deep bowls, making it easy to mix them and to retain the warmth of the broth.\u003c\/p\u003e","brand":"Marunaka Co.,Ltd.","offers":[{"title":"Default Title","offer_id":54111383814477,"sku":"NISMNK006","price":2.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MNK006-s.webp?v=1782200019"},{"product_id":"udon-kitahonami-long-extra-epais-250g","title":"Udon Kitahonami long extra thick 250g","description":"\u003cp style=\"text-align: justify;\"\u003eUdon are soft Japanese noodles made from wheat flour, water and salt, typically served in a simple broth made from dashi. They traditionally have a white colour.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThis is one of the most popular and beloved dishes in Japan. Udon are thicker than buckwheat soba noodles. Their thickness generally ranges from two to four millimetres. They can be flat or round.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eUdon, originating from China, were introduced to Japan in the 7th century. They were shaped like squares or rectangles. They can still be found in this form in China. The current long shape appeared in the 14th century.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eUdon are consumed today throughout Japan, but especially from Kagawa to Osaka and Kyushu. Udon are served in a dedicated bowl, in a soup or sauce, and are eaten using chopsticks to bring the noodles to the mouth while making a slurping sound.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThe Japanese will tell you that this sound enhances the flavours and helps cool the hot noodles as they enter the mouth. If there is a broth, it can be drunk directly from the bowl. Thick udon noodle dishes therefore deserve a bowl that does them justice.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eUdon need to be mixed to fully enjoy their flavours. A wider and deeper bowl allows you to toss and mix them comfortably without spilling. These thick bowls keep the udon broth hot.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eUdon can be enjoyed all year round. In cold weather, udon are served hot in a rich broth. In summer, they are eaten cold or hot in a lighter broth, accompanied by fresh vegetables and tempura.\u003cem\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Marunaka Co.,Ltd.","offers":[{"title":"Default Title","offer_id":54111384011085,"sku":"NISMNK010","price":4.08,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MNK010-s.webp?v=1782200019"},{"product_id":"soba-kitawasa-naga-long-extra-epais-180g","title":"Soba Kitawasa Naga long extra thick 180g","description":"\u003cp style=\"text-align: justify;\"\u003eSoba is the Japanese word for buckwheat. Soba noodles are generally made from a blend of buckwheat flour (soba-ko) and wheat flour (komugi-ko). These noodles are among the most well-known and appreciated in Japan.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThe rarest ones are made 100% from buckwheat flour. Buckwheat gives them their typical dark colour, a greyish-brown hue. As thick as spaghetti, soba can be eaten cold or hot. The majority of Japanese buckwheat comes from Hokkaido, its most renowned origin.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eBuckwheat is naturally gluten-free, rich in antioxidants, and beneficial for blood sugar management. It is rich in heart-healthy nutrients, particularly magnesium and fibre. The Japanese are very demanding when it comes to the texture of their noodles, which must be firm, \"al dente\". The Japanese regard soba as a symbol of long life.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThis is why they always eat them on New Year's Eve. Soba are enjoyed hot or cold with a tsuyu sauce, generally made from dashi, mirin and soy sauce. Soba have a pronounced flavour that can evoke hazelnuts or a buckwheat galette.\u003c\/p\u003e","brand":"Marunaka Co.,Ltd.","offers":[{"title":"Default Title","offer_id":54111406981453,"sku":"NISMNK012","price":4.12,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MNK012-s.webp?v=1782200019"},{"product_id":"kitahonami-somen-240g","title":"Kitahonami Somen 240g","description":"\u003cp\u003eSomen, the iconic fine noodles of Japan, are made from wheat flour with a mild and delicate flavour, combined with salt — the most sought-after quality coming notably from the renowned terroirs of Hokkaido. Their texture, at once light, springy and delicately soft, makes them a particularly appreciated product for their fineness and versatility.\u003cbr\u003eTraditionally eaten cold in spring and summer, they are served with an aromatic tsuyu — a broth based on soy sauce, mirin and sometimes enlivened with citrus — and garnished with condiments such as spring onion, ginger, wasabi or sesame seeds. Their summertime preparation involves a quick cooking followed by a thermal shock in iced water, ensuring a perfect texture and an incomparable sensation of freshness, often enhanced by serving on a bed of ice.\u003cbr\u003eIn winter, somen reveal another facet, being enjoyed hot in umami-rich broths seasoned with katsuobushi (dried bonito), or stir-fried as an accompaniment to fish, seafood or grilled meats. True pillars of Japanese cuisine, they embody simplicity, seasonality and gastronomic elegance alike.\u003c\/p\u003e","brand":"Marunaka Co.,Ltd.","offers":[{"title":"Default Title","offer_id":54111407243597,"sku":"NISMNK008","price":2.7,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MNK008-s.webp?v=1782200018"},{"product_id":"yumechikara-somen-320g","title":"Yumechikara somen 320g","description":"\u003cp\u003eSomen, white in colour, are more or less thin. They are appreciated for their elastic and soft texture. The Japanese love to eat them cold, in spring or summer, accompanied by a tsuyu, a seasoning based on soy sauce and mirin, sometimes enhanced with citrus juice…\u003c\/p\u003e\n\u003cp\u003eIn winter, somen are mostly consumed hot in a rich umami broth (with katsuobushi or dried bonito) or stir-fried, as an accompaniment to fish, seafood or even grilled meat.\u003c\/p\u003e\n\u003cp\u003eTheir cooking in summer requires good practices: they are briefly simmered in boiling water, then drained and immediately plunged into an ice-cold water bath to cool them down and stop the cooking process.\u003c\/p\u003e","brand":"Marunaka Co.,Ltd.","offers":[{"title":"Default Title","offer_id":54111407276365,"sku":"NISMNK004","price":4.27,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MNK004-s.webp?v=1782200019"},{"product_id":"tororo-soba-300g","title":"Tororo Soba 300g","description":"\u003cp style=\"text-align: justify;\"\u003eSoba is the Japanese word for buckwheat. Soba noodles are generally made from a blend of buckwheat flour (soba-ko) and wheat flour (komugi-ko).\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThese noodles are among the most well-known and appreciated in Japan. The rarest ones are made 100% from buckwheat flour. Buckwheat gives them their typical dark colour, a greyish-brown hue. As thick as spaghetti, soba can be eaten cold (zaru) or hot (kake). The majority of Japanese buckwheat comes from Hokkaido, its most renowned origin.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eBuckwheat is naturally gluten-free, rich in antioxidants, and beneficial for blood sugar management. It is rich in heart-healthy nutrients, particularly magnesium and fibre. The Japanese are very demanding when it comes to the texture of their noodles, which must be firm, \"al dente\". The Japanese regard soba as a symbol of long life.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThis is why they always eat them on New Year's Eve. Soba are enjoyed with a tsuyu sauce, generally made from dashi, mirin and soy sauce. Soba have a pronounced flavour that can evoke hazelnuts or a buckwheat galette.\u003c\/p\u003e","brand":"Marunaka Co.,Ltd.","offers":[{"title":"Default Title","offer_id":54111407309133,"sku":"NISMNK002","price":5.17,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MNK002-s.webp?v=1782200019"}],"url":"https:\/\/www.nishikidori.com\/en\/collections\/marunaka-co-ltd.oembed","provider":"Nishikidori","version":"1.0","type":"link"}