Sanuki Shisei Sanuki Udon 500g🇯🇵

£4.20

Some of the finest udon Japan has to offer! This pack contains five bunches of dried sanuki udon noodles. Ready in just 12 minutes, these noodles are some of the thickest, chewiest and just plain delicious udon you can eat. Enjoy either hot or cold, in soups or on their own with dipping sauce.

 

Background

Sanuki was a region of Japan located in northern Shikoku (the smallest of the four main islands). Nowadays the word ‘Sanuki’ is synonymous with quality udon, made possible by sticking to traditional udon-making principles. Try some of these udon noodles yourself and see if you can taste the difference.

 

Cooking Instruction:

To prepare these udon noodles:
• Add one bunch udon noodles (enough for 1 serving) to a pan of approx. 1L of boiling water.
• Lightly stir with chopsticks until the noodles soften and become completely submerged. Then allow to boil for approx. 10 minutes (for hot udon dishes) or 12 minutes (for cold udon dishes).
• Once boiled, do a taste check to see whether they are you’re preferred softness, drain and serve hot in soup, or rinse out with cold water and serve cold.


Background:

Producer Akagi makes its noodles in Gunma Prefecture in central Japan, an area famous for its climate, abundant water and quality of wheat. The producer named itself 'Akagi' after the highest mountain in the district. This Joshu range of noodles is made according to traditional Japanese recipes, and packed in recycled paper packaging. 

 

Ingredients

If you have a food allergy or a special dietary requirement. Please check the product's ingredients on the packaging carefully before consuming. If you have any questions, please contact customer service before you place your order.

Wheat flour, salt


Net Weight: 500g 

Product of Japan

Manufacturer Sanuki Shisei 

Please store in a cool and dry place.

Nutrition

Per 100g:
• Energy: 1380.72kJ/330kcal
• Fat: 1g
  (of which Saturates: 0.2g)
• Carbohydrate: 71.6g
  (of which Sugars: 2.5g)
• Protein: 8.6g
• Salt: 4.32g

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