Udon is a type of thick, wheat-flour noodle used frequently in Japanese cuisine. It is often
served hot as a noodle soup in its simplest form or with any toppings you like.
Duringhot summer days, people enjoy cold udon by dipping in chilled Tsuyu dipping sauce.
Udonnoodles are sold dried, fresh or frozen and each has its own unique characteristics.
FROZEN UDON : Quick preparation and firm/chewy texture. FRESH UDON : Longer cook time, but it has great springy texture and most flavorful. DRY UDON : Longer shelf life, can be both firm and soft. Good for making cold udon dishes.
#40478 F-SANUKI STYLE UDON 8/5×8.8oz(IVP) VIEW MORE
#406511 F-HANJO REITO UDON 8/5×8.8oz VIEW MORE
#40568 F-MIYAKO KAMAAGE UDON 8/5×8.8oz VIEW MORE
#44619 F-MIYAKO PREMIUM HOSO UDON 8/5×8.8oz VIEW MORE
##70451 F-SANSHU-MENBO NAMA UDON 18/250g VIEW MORE
#70452 F-SANSHU-MENBO HOSO NAMA
UDON 18/250g VIEW MORE
Kakiage is a type of tempura and it is made by batter-dipping and deep frying a batch of ingredients. This Kakiage is made with shrimp, shredded onion, carrots and leaves of edible Chrysanthemum known as “shungiku.” You can enjoy this Kakiage on a bowl of rice with some tsuyu or eel sauce.
Extra crunchy on the outside and tender on the inside, these authentic Tempura battered shrimp are tasty and delicious as a topping for noodle/rice dishes or appetizer. They are hand-made in Vietnam with no artificial colors or additives.
Mountain vegetables “Sansai” such as bracken, bamboo shoots, mushrooms, carrots have been boiled and preserved in water. Tasty and ready to eat, these vegetables are perfect for adding color and texture to Udon or Soba noodle dishes.
#60817 SANSAI MIZUNI MIX, MATSUMI
15/2.2lbs. VIEW MORE