Hokkaido Wheat Udon with Vegan Broth

Soon four centuries that these udon "inaniwa" have been writing their story, since the eponymous city of Inaniwa located in the Akita prefecture (north of Honshū island). These noodles, which are among the most appreciated in Japan, owe their success to the soft wheat flour that composes them, produced on Hokkaido island and recognized for its quality, but also to their traditional manufacturing method, which has remained the same for four centuries and consists of letting the dough rest for a long time before kneading it by hand. The result: thinner and smoother noodles, but also softer than classic udons. Of superior quality, they are perfect in broth, and this is very convenient because they are sold with two packets of concentrated vegan tsuyu broth. Tasting them is sure to win you over. 

Usage: These inaniwa udon noodles make a perfect meal for those short on time. Their preparation is as simple as can be: rinse the noodles, plunge them into a large volume of water, let cook for three minutes, drain and serve in the provided broth, made on a base of tsuyu (a magical sauce formulated with dashi, mirin, and soy sauce) and previously diluted in water (count one packet for 6 to 8 cl of water); garnish with whatever toppings you can find (furikake, nori, aonori, scallions, katsuobushi…); it’s ready! 

Storage: Store at room temperature, away from light. 

Ingredients: Wheat flour (93.5%), Salt (5.4%), Water (1.1%), Potato starch (traces) 

Shelf life: 24 months