Premium Hitosujinawa Muginawa Hira udon
They come from a family know-how that has lasted since 1804, on the banks of a river flowing in the shadow of Mount Miwa in Nara Prefecture.
The secret of these delicious, delicate, shiny udon lies in several points:
- The soft wheat flour used is low in gluten and produces a noodle that has a sweet taste and a bright white color.
- While most udon makers use oil to keep their noodles from sticking, our artisan Miwa Yamakatsu uses hon kuzu from the famous Yoshino house (pueraria lobata) which gives the noodles a wonderful silky texture.
- Water and salt used are of very high quality.
The process of making high quality udon noodles takes time and care. It takes Miwa Yamakatsu seven days of mixing, resting, stretching and drying to produce a batch of udon noodles. Dough is mixed and stretched into a long, thick noodle. This long noodle is then placed in a mechanical spinning machine which turns each thick dough into a very long and fairly thin noodle. After all this work, the noodles then need a rest; they are therefore placed in a wooden box for two hours. Then, udon stretching can ...
Incredibly elastic, the made udon are then placed in the drying room (to retain only 10% residual humidity) for a week before being cut and wrapped.
They can be eaten either cold or soaked in hot broth.
Cooking Instructions :
- In a medium saucepan, bring water to a boil. For best results, the correct amount of water is 10 times the weight of the cooking noodles. So to cook 100g of noodles, use 1000g (1kg = 1 liter) of water.
- Add the noodles to the boiling water, mix with chopsticks and cook for 1 ½ to 2 minutes.
- Drain immediately, run under cold water then immerse the noodles in ice water for 60 seconds.
Drain well before serving.
For a hot tasting, it will enough to immerse them in a very hot broth.