Flat Udon ‘Kishimen’

In the (large) family of Japanese noodles, we ask for… kishimen! Flatter and wider than traditional udon, kishimen are also distinguished by their texture, which is remarkably firm. These are produced by Toa Foods, founded in 1945 in Himeji (Hyogo Prefecture, Kansai region) and which uses a very specific artisanal technique. Several steps are necessary to arrive at this variety of dry noodles “pulled” by hand and highly prized by the Japanese. Above all, the ingredients are carefully selected, starting with the flour, whose locally grown wheat is known for its quality. All this gives these kishimen noodles a unique taste, subtly sweet, simply divine. 

Usage: Cook the noodles in a large volume of water for 5 to 6 minutes and then drain them; the kishimen are then ready to be used, in broth, in soup, in sauce, or stir-fried. We love them pad thai style, with langoustines for example, a splash of lime, garlic, ginger, olive oil, soy sauce, and a sprinkle of peanuts. 

Storage: Store at room temperature and away from sunlight, heat, and humidity. 

Ingredients: Wheat flour (92.3%), modified starch (4.4%), salt (3.3%)

Shelf life: 18 months