Brown Rice Udon - Bijin Udon Genmai  Noodles
  • Brown Rice Udon - Bijin Udon Genmai  Noodles
  • Brown Rice Udon - Bijin Udon Genmai  Noodles
  • Brown Rice Udon - Bijin Udon Genmai  Noodles
  • Brown Rice Udon - Bijin Udon Genmai  Noodles

Brown Rice Udon - Bijin Udon Genmai

Brown Rice Udon - Bijin Udon Genmai

Réference : NISZKOS5

Tax included

The wheat flour used to make these udon is supplemented with brown rice flour produced in Japan.


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Brown rice is rich in vitamins: vitamin B1 helps maintain healthy skin and mucous membranes; vitamin E prevents the oxidation of lipids in the body and prevents aging.
It is customary to taste these colorful udon paired with clear udon at various celebrations in Japan.
These tasty 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% brown rice flour, salt
keep away from light, heat and moisture
Nutritional values
Per 100 g : energy 357 kcal (1513 kJ) ; fat 1,3g, of which saturates 0,32g ; carbohydrate 75,4g, of which sugars 3,9g ; dietary fiber 2,2g; protein 9,7g ; 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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