Gluten-free Rice Udon

Description

Japanese udon noodles are traditionally made from wheat flour. Thicker or thinner, more or less refined, flavored or not, they all contain gluten. These molecules, which can be described as protein clusters, give the noodles their flavor and elasticity. However, not everyone can or wants to eat gluten. That’s why we wanted to offer you the best quality gluten-free noodles: made with buckwheat flour or, in this case, rice flour.

These Komeko Udon are made by Toa Foods, a nearly 150-year-old company that devotes 20% of its workforce to quality control. For example, Toa Foods uses local Japonica short-grain rice flour for these udon, rather than the cheaper imported long-grain rice that is suitable for noodle-making. And that makes all the difference: Komeko Udon are thick, just the right consistency, elegant in both taste and appearance.

Usage:

We must emphasize one point: although the manufacturer has chosen to highlight the gluten-free part of these udon, they should not be seen as a lesser evil to gluten options. They are, of course, suitable for intolerant and allergic people, but also for those who want to enjoy a lighter, more digestible meal with a more delicate taste. They are not a substitute!

Komeko Udon can be served fresh, in Zaru Udon soup or salad, but also in a hot broth or stir-fried Thai style among some small vegetables.

Storage:

Store dry, at room temperature and out of the sun.

Ingredients:

Rice flour (88%), potato starch (12%).

Shelf life:

18 months.