Flat Udon “Kishimen”

Description

In the great family of Japanese noodles, we ask… kishimen! Flatter and wider than traditional udon, kishimen also have a remarkably firm texture.

They are produced by Toa Foods, a company founded in 1945 in Himeji (Hyogo Prefecture, Kansai Region), using a very specific artisanal technique. Several steps are required to produce this variety of hand-pulled dry noodles, so highly prized by the Japanese. The ingredients are carefully selected, starting with the flour, whose locally grown wheat is renowned for its quality.

All this gives these Kishimen noodles a unique, subtly sweet taste that’s simply divine.

How to use:

Boil the noodles in a large amount of water for 5 to 6 minutes, then drain; Kishimen are ready to use in broth, soup, sauce, or stir-fry. We love them in a Pad Thai version with, for example, crawfish, a squeeze of lime, garlic, ginger, olive oil, soy and a sprinkling of peanuts.

Storage:

Store at room temperature, away from sunlight, heat and moisture.

Ingredients:

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

Shelf life:

18 months