Ingredients :
wheat flour, powdered black rice, water, salt, cornflour (trace)
Allergenic :
wheat
Origin :
Fukushima, Japan
Packaging :
180 gr net sachet
Storage :
keep dry away from heat
The Aizu region, because of the differences in temperature between the morning and evening, is particularly suitable for growing wild black rice.
Kuromai men noodles are made from Aizu wild black rice flour . They are completely hand made in a traditional way.
When you eat them you'll appreciate especially the melt in the mouth, creamy black rice aspect. The noodles take on a pretty bordeaux colour when cooked.
We recommend eating them cold whatever the season, accompanied with a dashi soy sauce stock "dashi shoyu" (Kamebishi dashi shoyu, 1 volume of sauce for 3 to 4 volumes of water ; or Kyoto Uneno dashi shoyu as it is or 1 volume of sauce for 2 volumes of water ) or one of our delicious Hoshisan sauces, miso or yuzu miso ( diluted with a little water or dashi stock or vegetable stock).
Preparation for 180 grs of kuromao men wild black rice noodles:
This traditional pasta, delicate to cook, must be prepared in the following manner.
-bring 2 litres of water to the boil
-plunge the pasta into the water
-stir delicately for 4 minutes
-remove the pasta from the heat and place in a strainer
-rinse in cold water, stirring delicately
-strain
-eat within 5 minutes from straining to take full advantage of the flavour and texture.
Tsuyu sauce for soba, 4 people
· Basic sauce: 33 cl dashi stock + 5 cl soy sauce + 3 cl mirin
· Less salty sauce: 25 cl dashi stock + 6 cl soy sauce + 3 cl mirin
Tsuyu sauce for somen and udon noodles, 4 people
· Basic sauce: 40 cl dashi stock + 5 cl soy sauce + 4 cl mirin
· Less salty sauce: 25 cl dashi stock + 6 cl soy sauce + 5 cl mirin
