Red Rice Udon - Bijin Udon Akamai  Noodles
  • Red Rice Udon - Bijin Udon Akamai  Noodles
  • Red Rice Udon - Bijin Udon Akamai  Noodles
  • Red Rice Udon - Bijin Udon Akamai  Noodles
  • Red Rice Udon - Bijin Udon Akamai  Noodles

Red Rice Udon - Bijin Udon Akamai

Red Rice Udon - Bijin Udon Akamai

Réference : NISZKOS4

Tax included

Red Rice Udon - Bijin Udon Akamai

These udon are made from wheat flour and red rice.

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This very special red rice has traditionally been offered as an offering to the gods for over 1400 years.
The red pigment comes from tannin, the same polyphenols as in red wine.
Plant pigments have an antioxidant function which suppresses active oxygen which damages cells and causes aging.
It also has the effect of preventing the deposition of melanin pigment.
These udon have a chewy texture.

Our recommendation : prepare a large saucepan with plenty of hot water (1 liter for 100 grams of udon). When the water comes to a boil, add the noodles.
Boil the udon, keeping it floating in the pot and stirring occasionally with chopsticks.
If the pot is about to overflow, add water once or twice during the boiling process.
After boiling 7-8 minutes, turn off the heat, then let stand for about 5-8 minutes, covering the pot.
The noodles will be soft and delicious.
If you boil the noodles a little harder, the noodles will steam well and be delicious.
Transfer the udon to a colander and pour in plenty of cold water to remove any moisture.
This will make the noodles soft and shiny.
For hot noodles, pass them again in boiling water to bring them back to temperature then put them in a bowl or a deep plate then pour over a tsuyu or a dashi broth with dried bonito.
For cold noodles, soak in ice water for 30 seconds to firm the noodles.
For garnishes, you can use green onion, chives, ginger, seaweed... as you wish.

Okayama, Japan
180 g net
paper case

wheat flour, 13.30% red rice flour, salt
keep away from light, heat and moisture
Nutritional values
Per 100 g : energy 355 kcal (1506 kJ) ; fat 1,3g, of which saturates 0,26g ; carbohydrate 74,2g, of which sugars 4,2g ; dietary fiber 2,7g; protein 10,2g ; salt 4,04g.
Recommanded use

Since its creation in 1945, our craftsman, Koyama Seimen, chooses his raw materials with care and makes his noodles taking advantage of the original characteristics of the ingredients.

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