Inaniwa udon - 200 g

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.

€6.48 (tax incl.) €5.89 (tax excl.)

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Description
Data sheet

Product:

Hiyamugi

Feature:

Dry

Country of production:

Japan

General information:

When we say 'spaghetti', we think 'Kagawa' usually, but these noodles Hiyamugi (where 'hiyamugi' literally means 'wheat cold') are long, thin, and in appearance and slippery in the structure. They should be served preferably cold. The hiyamugi are commonly served on top of a bed of ice with accompaniments such as wasabi, and tsuyu (sauce for dipping) on the side. That for you is your first taste, or a passionate long-term, these noodles hiyamugi are hard to beat!