Noodles recommended in winter

Unique noodles from all over Japan

are a perfect winter treat !

Udon is a favorite Japanese soul food that people don’t mind eating every day. Hot udon noodles are especially appealing in cold weather. Today’s article is all about udon and other winter noodle recommendations like nyumen and soba from all over Japan. Many products include dipping sauce or soup for easy prep – give these Japanese noodles a try !

 

Just pour in hot water and wait 3 minutes !

Pour in the included sauce and

enjoy your nyumen (hot somen) !!

From Shodoshima (Shikoku region)

Shodoshima is a beautiful island located in the Seto Inland Sea. This instant somen was made with care using a traditional “hand-pulled” noodle-making technique that has been passed down on Shodoshima for over 400 years. Non-fried noodles exemplify the delicious taste of hand-pulled noodles. Includes gobo root and wakame seaweed toppings and sauce. Just pour in hot water and wait 3 minutes for a delicious bowl of nyumen noodles. Enjoy these authentic hand-pulled noodles made with Japanese ingredients.

 

Only hand-pulled udon noodles have this chewy,

smooth texture !

From Shodoshima (Shikoku region)

Shodoshima is a beautiful island located in the Seto Inland Sea. This semi-perishable udon was made with care using a traditional “hand-pulled” noodle-making technique that has been passed down on Shodoshima for over 400 years. Strong chewy bite and smooth, slick texture. Japanese people love “mochi-mochi” (chewy) and “tsuru-tsuru” (smooth) textures in food, and you will too !

*No sauce included. Use your favorite dipping sauce. Sauce in photo was made with Golden Oyster Broth.

 

Oyster broth with the tang of the sea

makes the perfect base for noodle sauce !

From Okayama (Chugoku region)

This oyster broth was made by Makarazuya, a beloved local brand for 40 years in Yorishima, Okayama Prefecture, facing the Seto Inland Sea. Extract of oysters from the Yorishima fishing port is blended with sardine, bonito, and kombu broths to form this oyster broth, the perfect base for noodle sauce! Warm noodles with savory oyster sauce make a tantalizing winter treat.

 

Recipe (1 serving) :

 basic noodle sauce made with oyster broth

Combine 400 ml water, 20 ml oyster broth, 10 ml soy sauce, and 10 ml mirin and boil. If you don’t have mirin, substitute sugar and adjust taste as desired. If you find the flavor too light, add a bit more oyster broth or soy sauce.

 

Matcha soba with plenty of matcha,

abundant flavor, and fresh aroma !

From Kyoto (Kinki region)

These dry matcha soba noodles duplicate the popular taste of matcha soba at the Itohkyuemon Cafe in Kyoto for you to enjoy right at home. This exclusive product was created with meticulous care, combining Japanese classic soba noodles with a generous helping of Uji Matcha. Enjoy the abundant flavor and fresh aroma of premium Uji Matcha and the smooth texture of noodles.

*No sauce included. Use your favorite dipping sauce. Sauce in photo was made with Golden Oyster Broth.

 

“Engi” hand-pulled red and white udon

is perfect for a festive occasion!

From Nara (Kinki region)

This firm udon was made with the traditional hand-pulled technique of Miwa Yamamoto, a veteran noodle maker with a history of 300 years. Set includes red udon with “beni koji”, valued since ancient times for its health benefits, and classic white udon. Ring in the new year with this udon in red and white, the Japanese lucky colors. Comes in beautiful red and white box for gift-giving.

*No sauce included. Use your favorite dipping sauce. Sauce in photo was made with Golden Oyster Broth.

 

Soba with mountain yam

for uniquely smooth texture

From Nara (Kinki region)

Soba made by Miwa Yamamoto, a veteran noodle maker with a history of 300 years. Features smooth, slippery texture produced by mountain yam powder. Enjoy plain or with a bit of green onion to enjoy the rich soba flavor.

*No sauce included. Use your favorite dipping sauce. Sauce in photo was made with Golden Oyster Broth.

 

Ise Udon – addictively soft super-thick noodles

with sweet-and-spicy sauce

From Mie (Tokai region)

Noodles are usually supposed to be firm, but Ise Udon is noted for its special softness. Chewy super-thick noodles are 2-3 times the diameter of regular udon, and they are enjoyed with a molasses-like rich sweet-and-spicy sauce in this unique preparation. This unusual udon is a local Ise dish dating from the Edo period, and it gradually became popular among pilgrims to Ise Shrine, eventually spreading the name of Ise Udon far and wide. We encourage you to try these unique udon noodles. You won’t be able to stop!

*This A Set contains 3 packages with 2 servings of classic handmade Ise Udon each (sauce included). No toppings included – try plain or with a bit of chopped green onion.

 

Set of 3 proud local Mie Prefecture udon varieties

– each one packs a punch !

From Mie Prefecture (Tokai region)

Kameyama Miso-Yaki Udon has an addictive sweet-and-spicy flavor with appetizing miso aroma. Ise Udon is a classic from the Ise pilgrimage, with chewy super-thick noodles mixed with a rich sauce. Black Curry Udon is made with Ise Udon super-thick noodles, 10 spices, and Japanese-style broth. Set of 3 popular local udon varieties. Each includes sauce for easy prep. Try each and discover your favorite.

*This B Set includes 3 packages of different types of handmade udon containing 2 servings each (sauce included).

 

Add “Ichimi” or “Shichimi” spice

to accent flavor !

Ichimi Togarashi and “Shichimi Togarashi” are essential when you want to accent your simple warm udon, soba, or somen noodles with a bit of spice. These classic spices are found in every Japanese household. But what if you can’t decide which one to use?

 

《If you just want a bit of heat

without altering the flavor:》

 

Add a clean spicy flavor with powdered “Ichimi” made of hot pepper!  This “Ichimi (with storage tin)” blends Japanese togarashi pepper and habanero pepper for a firm spicy and savory flavor. (Very spicy – use sparingly.)

《If you want to add heat with a bit of depth and complexity:》

Try this “Shichimi (with storage tin)”, a blend of Japanese togarashi pepper, habanero pepper, and aromatic seasonings (sesame, sansho pepper, tangerine peel, poppyseed, nori seaweed, hemp seed, shiso leaf). Enjoy the savory flavor and abundant aroma that unfolds within a strong heat. (Very spicy – use sparingly.)

You’ll be amazed at the variety of unique Japanese noodles. How can such simple ingredients produce such different results? Try them out and find  your favorite !

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