*[Special price until December 25th] Ishimaru Seimen Sanuki no Yume Seto no Homare Sanuki Udon Knife Cut 270g 1 piece

It has a sticky texture and a nice fragrance. Note: The product name with the [※] mark at the beginning is subject to the reduced tax rate. Made with "Sanuki no Yume" wheat from Kagawa Prefecture. "Sanuki no Yume," a wheat grown in Kagawa Prefecture, was created in response to the passionate desire of many Kagawa residents, including farmers, to make and eat Sanuki udon noodles using local Kagawa wheat. It is precisely because of this precious wheat that Ishimaru, a long-established Sanuki udon store with over 100 years of history, carefully kneads the udon, carefully cuts each piece with a knife, and slowly dries it. The unique "sticky firmness" and "fragrance" that brings back memories of the udon noodles you ate in the past are the pride of Sanuki. [Name] Udon [Ingredients] Wheat flour (Kagawa Prefecture), salt, starch [Nutritional information (per 100g of dried noodles)] Calorie content: 333kcal Protein: 6.9g Fat: 1.3g Carbohydrates: 73.4g Salt equivalent: 4.8g Salt equivalent per 100g of dried noodles after cooking: 0.7g *These displayed values ​​are only a guide. [How to enjoy] ・For Zaru Udon and Kake Udon: Boil for 15 minutes Please prepare the broth and seasoning before boiling the noodles. *Caution: Use hot water. (1) Boiling Boil plenty of water in a large pot (at least 3 liters for each bag (270g, about 3 servings)) for 15 minutes, then add the udon noodles separately. Gently loosen the noodles with chopsticks and boil to your desired doneness without adding additional water, being careful not to let the water boil over. (2) Rinse in cold water to remove slime Quickly wash the noodles 2-3 times in cold water to remove any stickiness. [Storage method] Store at room temperature away from direct sunlight, high temperatures and humidity. [Caution] ・After opening, store in a sealed container at room temperature, taking care to prevent moisture absorption and insect damage.