Pattern name:

normal version

brand	Turtle hermitage
kinds	Udon
Product weight	2.88 kilograms
meal type	plant base
number of products	12
Package information	bag
product shape	dried noodles
flavor	Shio
Allergy information	wheat
package weight	3.33 kilograms

[Semi-raw udon that can be stored at room temperature] Kijoan's half-raw udon has a fresh and chewy texture that is very close to raw udon. Since it can be stored at room temperature, you can recreate authentic Kagawa Sanuki udon whenever you like. Great as a gift or for your home.
[The industry's first manufacturing method that takes 3 days] The first day to create a chewy and chewy feeling with a long two-stage aging. The second day to achieve a beautiful edge by rolling in 9 stages so as not to damage the stiffness. Day 3 for freshness with the human eye and experience. Half-life Sanuki udon, which is made with great care without sparing time and effort, is Kijoan's specialty udon.
[Original blend of wheat] All of the ingredients are carefully selected by our owner, and we only use safe and secure ingredients, seasonal ingredients, and really delicious ingredients. The wheat flour is blended with a unique formula by the master himself while considering the special wheat that can be harvested. In addition, by using salt and bittern taken from the seawater of the local Seto Inland Sea, Kijoan's udon has a unique chewy and sticky texture.
[Founded in 1984] Founded as a noodle laboratory in a corner of a private house at the edge of the moat of Marugame Castle. We have scientifically unraveled the traditional methods of Sanuki and have continued to make delicious noodles with our unique manufacturing method that matches modern wheat flour.
[Set contents] Half-life Sanuki udon Noodles 240g (2 servings) x 12 bags [Expiration date] Half-life udon: 40 days or more when stored at room temperature Zaru Udon, Chilled Udon, Cold Bukkake Udon 9-10 minutes

Safety Notice

・Because it is a raw product, please eat it before the expiration date.

Raw materials/ingredients

Udon: wheat flour (domestically produced), starch, salt, brewed vinegar/processed starch, crude seawater magnesium chloride

how to use

Half-raw udon nami-cut noodles: Boil about 10 times the weight of the noodles in boiling water, and boil for about 7 minutes in the case of boiling the udon. Boil the chilled bukkake on a colander for about 10 minutes, rinse with water, and drain the water well before placing it in a colander or bowl.

Caution (Disclaimer) > Please read

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	Turtle hermitage
product size	30.2 x 29.39 x 8.61cm; 2.88kg
Production area (region)	Shikoku
Production area (prefecture)	Kagawa Prefecture
Preservation method	Semi-raw udon: Shelf life 60 days at room temperature in a dark place
by theme	Summer gift
Product type	dried noodles
caffeine type	No caffeine
By growth stage	1 year old or older
Container type	bag
Container type	box
Maker	Sansho Co., Ltd.
Country of Origin	Japan
Product weight	2.88 Kilograms

[Authentic Sanuki udon with no additives, even the soup stock]

It was founded as a noodle research institute at the edge of the moat of Marugame Castle, in a corner of a private house.

We have scientifically unraveled the traditional methods of Sanuki and have continued to make delicious noodles with our unique manufacturing method that matches modern wheat flour.

[Sanuki Udon at Kamejoan]

[Use of proprietary blended wheat] The wheat flour is blended with a unique formula by the master himself while considering the special wheat that can be harvested.	[Salt and bittern of seawater from the Seto Inland Sea] By using salt and bittern taken from the seawater of the local Seto Inland Sea, Kijoan's udon noodles have a chewy and sticky texture.	[To delicious noodles with original manufacturing method] Half-life Sanuki udon, which is made with great care and effort by people's eyes and experience, is Kijoan's specialty udon.

[Easy authentic Sanuki udon at home] Kijoan's semi-nama udon has a texture that is as close as possible to that of nama udon, and is both fresh and chewy. Since it can be stored at room temperature, you can recreate authentic Kagawa Sanuki udon whenever you like.	【Product Details】 <Set contents> Half-life Sanuki Udon Nami-kiri Noodles 240g (for 2 people) x 12 bags <Expiration date> Semi-raw udon: 40 days or more when stored at room temperature	[Recommended boiling time] <Kamaage Udon> 10-12 minutes <Kake Udon> 13-15 minutes <Zaru Udon/Chilled Udon/Bukkake> 14-16 minutes