packaging :
240 gr net sachet
ingredients :
wheat, salt
potato starch (to flour)
storage :
keep dry away from heat and light
origin :
Fukuoka, Japan
allergenic substances :
wheat
Appetizer
Udon pasta is the most popular in Japan. Eaten hot or cold, Udon-Josui are thin, flat and a beautiful translucent white in colour. Their pleasant sticky texture is the fruit of an unequalled know-how, each noodle being delicately hand made.
Perfectly suits
Cold, Udon Josui pasta goes well with Unéno Kyoto Shoyu Dashi, natural or diluted (10 cl of stock for 10 cl of cold water) or Unéno white Syoyu Dashi ( 10 cl of stock for 50 cl of water) or thick Kamebishi Shoyu Dashi (10 cl for 40 cl of cold water).. Don't forget to sprinkle fresh chopped chives, grated ginger and a drop of wasabi onto your bowl. Same way to eat it hot, but don't forget to reheat the dashi without boiling it (65 to 70° maximum).
Preparation secrets (for 80 grs of Udon-Josui)
-bring 3 litres of water to the boil
-slowly plunge the pasta into the water
-cook for 3 to 4 minutes
-taste to check texture --remove the pasta from the heat and place in a strainer
-rinse in cold water, stirring delicately
-strain
-serve.
BASIC SAUCES to accompany soba, sômen and udon 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
