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
Udon-Iroha pasta is eaten hot or cold like spaghetti or sautéed like Chinese noodles. It is not forbidden to eat them with a hot or cold stock, on the contrary. In this case, use a 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).
Preparation secrets (for 80 grs of Udon-Josui)
-bring 1 litre 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
