Instant Tempura Udon Noodle Bowl 튀김우동 용기 1BOX(12ea X 3.88oz)

Manufacturer: Eden Brand: Eden

A traditionally crafted noodle made simply from hard red winter and spring wheat flour and fine sea salt. The most popular noodle in Japan, consistently rated 'ichi-ban' or number one. Similar in shape, texture and cooking time to linguini. Light refreshing and always satisfying. Ideal with a kombu/shoyu broth (dashi), with a dipping sauce or any way you enjoy pasta. Low fat and a good source of dietary fiber and protein.

Manufacturer: Nong Shim Brand: Nong Shim

Nong Shim Japanese Style Udon Noodle Soup is another product from Nong Shim.

Manufacturer: Maruchan Brand: Maruchan

Pour the hot water, If you wait five minutes, you will eat. popular instant udon & tempura soba noodles in Japan.

Manufacturer: Organic Planet Brand: Organic Planet

Udon is a thick, chewy, round, traditional Japanese-style pasta resembling linguine, favored in Kyoto and southern Japan. Perfect served hot in winter or cold in summer. ORGANIC PLANET Traditional Whole Wheat Udon noodles are the smoothest, quickest cooking organic Asian-style whole wheat pasta ever to be sold in the natural foods market. While both Udon and Soba can be stir-fried, Udon more readily absorbs the flavor of broths, sauces, and seasonings because of its less assertive flavor. By the same token, when serving Udon with dipping broth, the most popular use of noodles in Japan, the broth is usually less intensely flavored with shoyu and mirin than when using Soba. Also, whereas broth for Soba is traditionally flavored with wasabi, Japanese seven-spice is more commonly used with Udon.

Brand: Myojo

Myojo Japanese Style Noodles (Jumbo Udon) in 19.89oz (564g) pack. Makes 3 servings. Product of United States. Serving suggestion: If desired, add condiments such as chopped green onions, red pepper and kamaboko fish cake. Myojo Nama Udon can also be served in sukiyaki or nabemono (one pot cooking)

Brand: Nissin

Raw materials and ingredients Or fried tofu noodles (wheat flour, vegetable oil, salt, vegetable protein, soy dietary fiber), soup (salt, seafood extract, soy, fish, onion, kelp extract, sugar, spices, seafood seasoning oil) (seasoned tofu, kamaboko), finally, processing starch, seasonings (amino acid etc.), polysaccharide, phosphate (Na), calcium carbonate, caramel, pH adjusting agents, emulsifiers, antioxidants (vitamin E), flavoring, spice extract, paprika pigment, gardenia pigment, vitamin B2, monascus pigment, vitamin B1, (part of the raw materials into milk, mackerel, Gelatin containing)

Brand: Shimaya

Manufacturer: Kohinata Brand: Kohinata Model: 62200

In soba Nagano Prefecture Shinshu Togakushi we did our own milling-own noodle. The self-grind the buckwheat flour (Sarashina powder) in the domestic green tea and wheat flour was added, and the mixture was raised dough with water of Togakushi plateau. Fresh and flavorful "tea soba" the cold soba noodles with dipping sauce, soba salad, enjoy cooking of seasons soup such as the four seasons. It is a secret that can delicious become to eat in cooking immediately after is.

Manufacturer: Sokensha Brand: Sanuki

Fourth generation Udon craftsmen inherited the tradition process of founding 100 years, it was made with great selection of Kagawa Prefecture wheat and Kagawa Prefecture salt, water only the use Kiyoshi Makoto. Slowly moisture is missing by natural dry in Hamakaze, it adds a unique flavor of wheat. Aged by exposure to water once the noodles, last Setouchi four days can be dried naturally in Hamakaze, it is a process that creates a unique flavor and taste.