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Kumamoto Hand-stretched Udon (Japan-origin), dry

$ 12.00

Water is the mother of all good foods, and the noodle is no stranger to that. This is why Kumamoto produces very good quality noodle. Ramen is popular there, yet the most traditional Japanese noodle is Soba and Udon!

The Maker, Higo Sogawa adopts unique noodle making process known as hand-stretching method that is very tedious and time-consuming. Higo Sogawa also run their own noodle restaurants. We now proudly introduce this silky dry noodle patronized by the local noodle lovers for years, to Singapore. Enjoy!

Suggested Serving:
Cold noodle, aka Hiyashi Udon: Boil 1.5l water for a person’s portion. Put half of the noodle (90g) into the water, stir it by cooking chopsticks. Once it is boiled again, adjust the fire and boil it for another 15 to 17 min. Scoop the noodles by colander, and wash it with water. Soak it into cold water for a while. Lift up the colander, drain the water well and put the noodle into the bowl. Pour 50cc of udon dipping soup sauce (Mentsuyu) and serve. Add chopped Japanese green onion or roasted sesame for extra flavor. Hot noodle: Boil 750cc water for a person’s portion. Put half of the noodle (90g) into the water, stir it by cooking chopsticks. Once it is boiled again, adjust the fire and boil it for another 9min. Pour 50cc of udon dipping soup sauce (Mentsuyu) without any dilution into the pot. Continue to boil for another 5 min and serve. Do not overadd the Mentsuyu. The noodle itself will produce the ‘umami’ (taste) and natural seawater saltiness into the soup. Freely add your favorite ingredients like simmered vegetables, cooked beef, egg, or fish ball, etc.
Recommend with Hokkaido Dashi and Moribun Mentsuyu.

Product Volume: 180g ( For 2 bowls )

Origin: Kumamoto, Japan
Farm/ Factory: HIGO SOUKAWA

Best Before Date: 31-May-2022

Availability: In stock

Purchase this product now and earn 24 Points!
Weight 0.18 kg
Dimensions 8 × 19.5 × 2 cm

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