Sell Japanese Authentic Zaru Udon from SANUKI for 3 Servings Made in Japan [270g] (1pc) [DIRECT FROM JAPAN] best price

Made in Japan It is characterized by Sanuki's characteristic strong and smooth texture. It is a thinly sliced udon that is perfect for chilled udon noodles. Ingredients (place of origin): wheat flour (made in Japan), salt Allergenic Substances: Wheat [How to eat] Please boil about 12 minutes with boiled water. Then cool the noodle with cold water. Drain well before eating. ********** QUESTION: What are differences among Soumen, Hiyamugi, Udon and Soba in Japan ? ANSWER: In modern times, Soumen, Hiyamugi and Udon noodles are differentiated by noodle thickness, and machine noodles are differentiated by the following standards according to the Japan Agricultural Standards. [Soumen] In the case of machine made noodles, square bars are 0.7-1.2mm wide and less than 1.0mm thick, and round bars are 0.8mm-1.3mm in diameter. ～Round bars are 0.8-1.3mm in diameter. [Hiyamugi] In the case of machine-made noodles, square bars are 1.2-1.7 mm wide and 1.0-2.0 mm thick, and round bars are 1.0 mm in diameter. .3 to 1.7 mm. [Udon] Udon noodles are defined as noodles thicker than 1.7mm. "Maru Udon" means round bars. [Soba] While Udon noodles, Hiyamugi and Soumen noodles are made from wheat flour, soba noodles are made from ground buckwheat flour. Ni(2) Hachi(8) Soba : Using wheat flour 20% and buckwheat flour 80%. It has long noodles and slippery feeling. Ju(10) wari Soba : Using buckwheat flour 100%. It has rough texture and strong aroma. Sanuki, Sarashina and Shinshu are the region names of wheat origins in Japan. **********