Hokkaido Wheat Udon Noodles ‘Inaniwa’

Pasta, pasta, yes but from Hokkaido! And not just any pasta: udon (thick noodles with a soft and elastic texture) of superior quality, handmade according to a four-century-old recipe that combines craftsmanship and exceptional ingredients. So few ingredients in this case: soft wheat flour produced on the coolest island in Japan, water, salt... and that's it! The result is a product with a subtle flavor and exceptional sweetness, almost addictive. Inaniwa udon borrowed their name from a town in Akita Prefecture located in the north of Honshū Island. Their recipe involves traditional manufacturing methods developed during the Edo period (17th century). It notably involves letting the dough rest for a long time and kneading it by hand to aerate it and thus increase its elasticity. Finer and smoother than regular udon, these inaniwa udon are also more tender, which likely explains why they were once reserved for emperors. The company Ogawa Udon, which produces this product, is JAS (Japan Agricultural Standards) certified, ensuring that the raw materials used and the manufacturing methods followed comply with organic agricultural standards. 

Usage: In a large volume of boiling water, drop the noodles and let them cook for three minutes, no more. Drain them and place them in a suitable bowl, to which you can add whatever you find appropriate: broth, vegetables, meat, egg, and all kinds of toppings, in short, enough to make a good feast. Udon also works very well stir-fried or in a carbonara style, in a “fusion” spirit. Storage: Plastic and paper bag, to be kept at room temperature, away from light. 

Ingredients: Wheat flour (93.5%), Salt (5.4%), Water (1.1%).

Shelf life: 24 months