Pasta

Inaniwa Udon have been acclaimed by Japanese foodies for hundreds of years for their smooth and silky texture. They were so popular that they were regularly given as gifts to "Daimyo", the Japanese lords. Handed down from generation to generation, the preparation of Inaniwa Udon is considered one of the "big three recipes", often referred to as a culinary masterpiece of Japan. With nearly 400 years of history, Inaniwa Udon are believed to have been created by Ichibei Sato, who lived in Akita's Inaniwa District and made dried udon from locally grown wheat flour.

The konjac is the root of a plant, the amorphophallus konjac. The root of the konjac, it looks like a big beet. This plant fiber can absorb up to a hundred times its weight in water, thanks to its viscosity, giving rise to a soft gelatinous mass. In the form of paste, the shirataki konjac are pleasing to the palate. Easy-to-prepare do not have a particular taste but soak the sauce or preparation that accompany them

Somen is very thin white Japanese noodles made from wheat flour less than 1.3 mm in diameter. These noodles are usually served cold. The diameter of the noodles is the main distinction between somen and hiyamugi noodles and Japanese wheat "udon" noodles.

This package contains a portion of the noodle yakisoba to cook to your liking! There are envelopes of aromas or the other, it is sufficient to boil for a minute and cook it according to your own tastes.

This pack of ramen noodle is composed of 8 bundles of noodle broken. Perfect for the preparation of any type of ramen in japan.

Udon Noodles - 600 g
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Classic udon, versatile and suitable for any occasion. Pack of 4 portions.

When we say 'spaghetti', we usually think 'Sanuki' but these hiyamugi noodles (where 'hiyamugi' literally means 'cold grain') are long, thin and slippery in appearance and texture. They should preferably be served cold. Hiyamugi are commonly served atop a bed of ice with accompaniments such as wasabi and tsuyu (dipping sauce) on the side. Whether it's your first taste or a lifelong aficionado, these hiyamugi noodles are hard to beat!

These Udon are made from wheat flour, water and salt. Even if the udon can be served cold, these soft noodles white are usually served hot with various toppings, added to a pot of stew and cooked with other ingredients, or sometimes included in a curry soup. The udon can replace the soba noodles in the traditional recipes of soba, and in some dishes you can even mix soba and udon to give a variety of texture to the dishes.

Noodle somen - 270 g
Somen are very thin white Japanese noodles based on wheat flour with less than 1.3 mm in diameter. These noodles are usually served cold. Noodle diameter is the main distinction between somen and hiyamugi noodles and Japanese wheat noodles "udon".

The ramen noodle without gluten are spaghetti, rice-based. The noodles of rice flour are dietary food. Typically, the noodles are not suitable as a dietetic food, because they contain a large amount of carbohydrates. However, the noodles of rice flour have less calories, less fat and more protein than the noodle made of wheat flour.

The ramen noodle without gluten are spaghetti, rice-based. The noodles of rice flour are dietary food. Typically, the noodles are not suitable as a dietetic food, because they contain a large amount of carbohydrates. However, the noodles of rice flour have less calories, less fat and more protein than the noodle made of wheat flour.