Udon
Udon are traditional Japanese noodles, usually thick, made from wheat fl our and often eaten with dashi broth (traditional Japanese broth made from kombu and often flavored with dried bonito katsuobushi). Depending on the region, the method of manufacture and the cooking technique, as well as the fillings, may vary. But the udon themselves have a very simple taste. Although often consumed at home, they are also served in family or specialty restaurants. They are nevertheless one of the most consumed Japanese dishes in Japan. They are generally eaten cold in summer and warm in winter. The tsuyu broths or sauces that accompany them for tasting are just as important.
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Udon Hippari
- In stock
From €5.25Hippari udon noodles are one of Yamagata Prefecture essential local dishes.
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Thick Sanuki Udon
- In stock
From €3.85In Japan, there are places of noodle production all over the country. Historically, the most popular among the udon are: Inaba udon (Inakawa-cho, Akita), Sanuki udon (Kagawa prefecture), Goto udon (Nagasaki prefecture). The Sanuki origin nevertheless remains the most famous in the world.
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Gomamen Udon black sesame udon
- In stock
From €14.00Whole roasted black sesame seeds were incorporated into the dough for these udon.
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Udon - Thick Maru udon
- In stock
From €5.30These udon, handmade one by one by Kodama for more than 100 years, are called Shiraume in Japan, literally translated as "white plum".
They can take up to a week to make. "White plum" is an expression that emphasizes the whiteness of plum blossoms.
It is said that the first generation named these udon "Shiraume" to express the wonderful whiteness of these noodles.
excluding specials
