Pattern name:

Half-boiled mentaiko cream udon noodles

brand	Tsurutontan with the heart of a noodle master
kinds	Udon
number of products	1
Package information	bag
product shape	dried noodles
flavor	chili pepper
number of units	2 meals

Tsurutontan udon has been handed down unchanged for over 30 years since its founding in 1989. The dashi stock is made from thick kombu seaweed nurtured by the cold seas of Rishiri, Hokkaido, and high-quality nutritious bonito flakes from Makurazaki, Kagoshima. Noodles are freshly made, cut, and boiled at each store to make “Agetachi” udon.
Ingredients: Semi-raw udon (wheat flour, salt, processed starch, alcohol), walleye ovary (from Russia or the United States), salt, red pepper, seasonings (amino acids, etc.), sorbit, antioxidant (vitamin C), niacin, coloring (red No. 102, yellow No. 5), fermentation. Agent (sodium nitrite) Enzyme (some of the raw materials include soybean gelatin-derived raw materials) Foods with milk as the main raw material Fresh cream stew Mixed shavings (mackerel, urume, bonito) Processed starch Kelp Seasonings (amino acids, etc.) (raw materials Contains wheat, soybeans, and chicken)
Storage method: Be sure to store mentaiko in a refrigerator. Store udon noodles and soup stock in a cool, dark place away from heat and humidity. We will deliver it by refrigerated flight.
Expiration date: Mentaiko must be stored in the refrigerator for 7 days from the date of manufacture. Expiration date: 45 days from the production date for half-raw udon and cream udon soup Contents: half-raw udon (300g x 1 bag), cream udon soup (250g x 2 bags), mentaiko (30g x 2 bags)
Note: There is no wrapping service.

Raw materials/ingredients

Semi-raw udon (wheat flour, salt, modified starch, alcohol) Walleye ovaries (from Russia or the United States), salt, red pepper, seasonings (amino acids, etc.), sorbit, antioxidant (vitamin C), niacin, coloring (red No. 102, yellow No. 5), fermenting agent ( Sodium nitrite) Enzyme (Contains raw materials derived from soybean gelatin as part of raw materials) Foods mainly made from milk Fresh cream stew Mixed shavings (mackerel Urume bonito) Processed starch Kelp Seasonings (amino acids, etc.) (Part of the raw materials including wheat, soybeans, and chicken)

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We strive to provide accurate product information, but on rare occasions manufacturers change ingredients without prior notice. Therefore, the actual product may differ from the description on the website, so please be sure to check the product label and precautions before use. In addition, the place of origin of fresh foods such as vegetables and fruits may change depending on the season and production conditions. The image is an image. Please note that the actual product and packaging may differ. Consume fresh foods such as vegetables, fruits, meat, and fish as soon as possible after purchase.

Note : The product information on this site is for your reference in selecting products and is not intended to replace the opinions of doctors, pharmacists and other qualified professionals. Before use, be sure to check the product label and precautions that you receive. This product information cannot be used for self-diagnosis to cure illness. If you have allergies or are pregnant, please consult your doctor before purchasing.

brand	Tsurutontan with the heart of a noodle master
Product type	dried noodles
Container type	bag
Maker	Tsurutontan with the heart of a noodle master

Heartfelt and flavorful.

We want to deliver the most delicious udon noodles in Japan. Tsurutontan's udon has a long history and the passion of strong craftsmen.

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Taste and appearance that convey the forgotten taste to the present. Deep-fried udon noodle that has been polished with the skill of a craftsman who put his heart into it.

How about udon noodles from Mensho no Kokorotsukushitsuru Tontan, where customers can enjoy the true form of udon with the spirit of hospitality?

The powerful land of Japan, the delicate and beautiful water of Japan, and the techniques of Japan that have been handed down from generation to generation.

The taste of Tsurutontan, which has been preserved for 30 years, has been carefully made by the hands of fishermen, craftsmen, and farmers in carefully selected production areas.

We take the four seasons, the climate, and the ingredients seriously, and bring out the best flavor not only through our skill, but also through our experience and the passion of our people.

The chef accepts that feeling and cooks.

All for this bowl of udon.