Pattern name:

No soup

brand	Turtle hermitage
kinds	Udon
Product weight	1.5 kilograms
number of products	Five
Package information	bag
product shape	dry
flavor	salt
Allergy information	wheat
package weight	3.91 pounds
place of origin	Shikoku

[Semi-raw udon that can be stored at room temperature] Since it can be stored at room temperature, you can reproduce the chewy Sanuki udon of authentic Kagawa whenever you like. Great as a gift or for your home.
[Original blend of wheat] All of the ingredients are carefully selected by the owner, and only safe, secure, seasonal, and really delicious ingredients are used. 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.
[The industry's first manufacturing method that takes 3 days] Half-raw Sanuki udon made over 3 days has a texture that is as close as possible to raw udon while being able to be stored at room temperature. Kijoan's semi-raw udon is very similar to raw udon, and retains its freshness and chewy texture.
Our thickest udon noodles. The boiling time is about 17 minutes for kamaage udon, about 19 minutes for kake udon, and about 20 minutes for chilled udon.
[Set contents] Half-life Sanuki udon extra thick noodles 300g (2-3 servings) x 5 bags [Expiration date] Half-life udon: 40 days or more when stored at room temperature

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 extra-thick noodles: Boil about 10 times the weight of the noodles in boiling water, and boil for about 15 minutes. Serve in a bowl with Boil the nabe udon noodles for about 12 minutes, rinse with water, drain well, and then use them to finish the nabemono.

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	29.5 x 21.5 x 8.5cm; 1.5kg
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	For parties and other celebrations
Product type	dry
By growth stage	3 years old or older
Container type	bag
Maker	Sansho Co., Ltd.
Country of Origin	Japan
Product weight	1.5 Kilograms

Kijoan was founded in 1984 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. Until now, we continue to pursue better taste by repeating research every day.

In the process on the first day, salt water and wheat are mixed and the udon dough is formed.

The semi-raw Sanuki udon, which is made over three days, can be stored at room temperature and has a texture that is as close to raw udon as possible.

In the process on the first day, salt water and wheat are mixed, and then the udon dough that has passed through the tempering process is aged overnight.

Half-life udon process on the second day

On the second day, the udon dough that has been rested overnight is gradually rolled so as not to break the gluten structure, and finally cut with a knife. Sanuki udon is called Sanuki udon because it was cut with a kitchen knife. It is hung on a pole and dried with cold air overnight while maintaining the temperature and humidity.

The process of the third day and the last is to have the customer cook deliciously

On the 3rd day, the moisture content of semi-dried udon will drop from 40% to 25%. However, since the moisture content of raw udon is generally 26% or more, it will be half-raw udon that is as close as possible to raw udon. Kijoan's semi-raw udon is very similar to raw udon, and retains its freshness and chewy texture.

After delivery to the customer, there is a cooking process so that the customer can enjoy the freshly boiled product.

Enjoy a variety of delicious recipes

There are various ways to enjoy it. In the summer, we recommend rinsing the udon with cold water and serving it as shimezaru udon or bukkake udon. In particular, you can enjoy the simple texture of the noodles with zaru udon. In winter, we recommend kake udon, kamaage udon that does not require washing, and kamatama udon. In particular, Kamatama udon is a simple and delicious recipe that is prepared by stirring raw eggs without rinsing with water and adding a little soy sauce or dashi soy sauce.