Gluten-free Rice Udon

In tradition, Japanese udon noodles are made from wheat flour. More or less thick, more or less noble, flavored or seasoned, they all contain gluten. These molecules, which can be described as clusters of proteins, give all their taste and elasticity to these noodles. However, not everyone wants or can eat gluten. That is why we wanted to offer you gluten-free noodles of the best quality: made from buckwheat flour or, here, from rice flour. These Komeko udon are made by Toa Foods, a company nearly 150 years old that dedicates 20% of its workforce to quality control of its noodles. For these udon, Toa Foods uses, for example, local short-grain japonica rice flour instead of long imported rice, which is suitable for noodle making and cheaper. And it makes a difference: Komeko udon are thick, firm just right, elegant in taste as well as appearance. 

Usage: We must insist on one point: although the manufacturer has chosen to highlight the gluten-free aspect of these udon, they should not be seen as a fallback option to gluten-containing choices. They are suitable for those who are intolerant and allergic, of course, but also for those who wish to enjoy a lighter and more digestible meal, with a more delicate taste. They are not substitutes! Komeko udon can be served fresh, in zaru udon soup or in salad, but also in a hot broth or stir-fried Thai style with some small vegetables. 

Storage: Store in a dry place, at room temperature and away from sunlight. 

Ingredients: Rice flour (88%), potato starch (12%). 

Shelf life: 18 months.