Hokkaido Wheat Udon with Vegan Broth

Description

These “Inaniwa” udon have been making history for nearly four centuries in the town of the same name in Akita Prefecture (northern Honshū Island). These noodles, one of the most popular in Japan, owe their success to the soft wheat flour they are made with, produced on the island of Hokkaido and renowned for its quality, as well as to their traditional production method, which has remained unchanged for four centuries: the dough is left to rest for a long time before being kneaded by hand.

The result: noodles that are thinner, smoother and softer than conventional udon. The superior quality of these noodles makes them perfect in broth, which is just as well, since they come with two packets of concentrated vegan tsuyu broth. To taste them is to approve them for sure.

Use:

These inaniwa udon noodles are a perfect meal for those who are short on time. Preparation couldn’t be easier: rinse the noodles, plunge them in a large volume of water, boil for three minutes, drain and serve in the broth provided, made on a base of tsuyu (a magic sauce made from dashi, mirin and soy sauce) and previously diluted in water (count one sachet 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