Pattern name:

Half-baked Kaketsuyu Udon

brand	Tsurutontan with the heart of a noodle master
kinds	Udon
Product weight	300 grams
number of products	2
Package information	bag
product shape	dried noodles
flavor	soy sauce
number of units	1 piece

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, modified starch, alcohol), dipping sauce (soy sauce, sugar, mirin), mixed bonito flakes (mackerel, urume, bonito), kelp, seasonings (amino acids, etc.) (some include soybeans and wheat)
Storage method: Avoid high temperature and humidity, and store in a cool and dark place.
Expiration date: 45 days from date of manufacture Contents: Half-raw udon (300g x 1 bag), Kaketsuyu (300ml x 2 bags)
Note: There is no wrapping service.

Raw materials/ingredients

Half-raw udon (wheat flour, salt, processed starch, alcohol), dipping sauce (soy sauce, sugar, mirin), mixed bonito flakes (mackerel, urume, bonito), kelp, seasonings (amino acids, etc.) (some include soybeans and wheat)

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brand	Tsurutontan with the heart of a noodle master
Product weight	300 grams
Product type	dried noodles
Container type	bag
Maker	Tsurutontan with the heart of a noodle master
Product weight	300 grams

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 Kokoro Tsutsutsutsu Tontan, where you can enjoy the original appearance 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.