Thick Sanuki Udon
Thick Sanuki Udon
In 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.
Our selected craftsman, Sanuki Shisei, selects the best quality flours.
For this reason, Sanuki Shisei noodles have little ash and the original taste of flour wins hands down.
Controlled manufacturing methods are important: due to the use of large amounts of water in manufacturing (38 to 47% for our craftsman, other companies being 35 to 43%), it becomes easy to expand the internal gluten of the flour.
This promotes a smooth surface of the udon made, a shiny appearance after cooking. The rolling and refining of the dough promotes a more pronounced taste, a special viscosity and an unequaled smooth texture.
The activity of gluten in wheat flour becomes more active and drying at high temperature promotes greater sweetness of the wheat.
These udon can be eaten cold or hot after boiling for 12 minutes.
For cold consumption, we advise you, as soon as they are finished cooking, drain them immediately and immerse them in ice water for a few minutes.
| Typ | Udon |
|---|---|
| Gewicht | 300 g net |
| Herkunft | Kagawa, Japan |
| Verpackung | sachet |
| Ingredients | blé, sel |
| Storage | keep away from light, heat and moisture |
| Recommanded use | Cooking |
| Dimensions | 210 x 3 mm |
| Nutritional values | Per 100 g : energy 343 kcal (1457 kJ) ; fat 1,3g, of which saturates 0,26g ; carbohydrate 73,7g, of which sugars 2,7g ; dietary fiber 1,3g; protein 9,5g ; salt 3,904g. |
| Allergenic(s) | wheat |
| Grösse | 30g |
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