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Introduction of Food Ingredients
Wheat Flour Imported from Japan
The Sanuki-styple udon noodle made by our shop is springy,
chewy and sticky. The secret of the delicacy lies in the wheat
flour produced in Kagawa, Japan, which is the most famous
wheat flour especially for udon noodles locally with a price that
is 6 times that of common wheat flour and a protein content of
about 8 to 9%. Our shop adopts the traditional method of making
Sanuki-styple udon noodles including repeated and hard dough
rubbing, dough maturation and cutting in order to make springy
noodles with most authentic flavored Sanuki-styple.
Soup Stock - Stewed with Kelp & Bonito
A good partner of udon noodles - thick kelp bonito soup stock stewed for 4 hours can make the soup of the noodles full of a sweet and fresh taste.
The fresh noodles are chewy and smooth and the refreshing soup sets off a subtle sweet smell of the noodles. Anyone who has tasted the noodles will be deeply attracted by the simple flavor.
Water - Soft Water for Noodle Making & Cooking
Our shop uses soft water to make and cook the noodles to
ensure they are springy, and avoid easily broken or overly swollen noodles,
which is the key to deliciously flavored udon noodles.
Soy Sauce Imported from Japan
The thick soy sauce imported from Kansai, Japan is adopted by our shop because of its thick viscosity and low salt concentration. After adding it with mirin and granulated sugar and then naturally fermented for 7 - 14 days, the special soy sauce we use is created.
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