Hokkaido Wheat Udon Noodles ‘Inaniwa’

Description

Pasta, yes, but Hokkaido pasta! Not just any pasta, though: premium udon noodles (thick, soft and elastic) that are handmade according to a four-century-old recipe that combines expertise with exceptional ingredients.
The ingredients are simple: soft wheat flour produced on Japan’s coolest island, water and salt. The result is a product with a subtle flavour and an almost haunting softness.

Inaniwa udon takes its name from a town in Akita Prefecture in northern Honshu. The recipe uses traditional production methods developed during the Edo period (17th century). This involves leaving the dough to rest for a long time and kneading it by hand to aerate it and increase its elasticity. Thinner and smoother than regular udon noodles, Inaniwa udon are also more tender, which is probably why they were once reserved for emperors.

Ogawa Udon, the company behind this product, is JAS (Japan Agricultural Standards) certified, guaranteeing that the raw materials used and manufacturing methods comply with organic agricultural standards.

Use:

Place the noodles in a large pot of boiling water and cook for no more than three minutes. Drain them and place them in a suitable bowl. Then add whatever you like, such as broth, vegetables, meat, egg and all kinds of toppings – in short, anything you need to make a delicious meal. Udon noodles also work very well when sautéed or in a carbonara-style dish for a fusion flavour.

Storage:

Store in a plastic or paper bag at room temperature, away from light.

Ingredients:

Wheat flour (93.5%), salt (5.4%), water (1.1%).

Shelf life:

24 months