Ingredients :
wheat flour, water, salt, yuzu peel, cyclodextrine, dextrine, yellow gardenia, cornflour (trace)
Allergenic :
wheat
Origin :
Fukushima, Japan
Packaging :
180 gr net sachet
Storage :
keep dry away from heat
Fukushima, situated to the north east of Honshu island, is really at the limit of Japanese yuzu production, that very fresh little citrus fruit with its green mandarin orange and lemon notes. This fruit grows particularly well in mild, temperate climates. Fukushima is in a basin and has a suitable temperature.
You'll appreciate the delicious flavour, the yuzu freshness when you taste yuzumen.
We recommend eating them cold, 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).
Preparation for 180 grs of Yuzumen:
These traditional noodles, delicate to cook, must be prepared in the following manner.
-bring 2 litres of water to the boil
-plunge the noodles into the water
-stir delicately for 4 minutes
-taste to check texture -remove the noodles 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.
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
