brand	Fumiko Farm
kinds	Udon
number of products	Four
Package information	bag
product shape	dry
flavor	plum
place of origin	Kansai region
number of units	4 meals

Supporting families whose homes are rapidly increasing due to the effects of the new coronavirus! It has a reputation for being refreshingly delicious in the hot summer when appetite declines! It is a fragrant pink udon made by kneading the flesh of Kishu Nanko plum. By adding plum meat to the special mentsuyu, the deliciousness of the noodles is further enhanced, and the plum scent that drifts gently whets the appetite.
Reliable domestic processing at Narito Seimenjo, which was founded in 1950. Narito Seimenjo also handles many noodles for famous shops in Japan and overseas. Ume udon is characterized by its chewy noodles that are as good as those in Sanuki, and the texture that goes down smoothly.
Zaru udon noodles that are beautiful to the eye can be completed in no time, such as children's lunches, those who live alone, and students who are studying for exams.
Ranked 2nd in taste evaluation nationwide in Japan's best udon match! This udon won the Excellent Taste Award at the International Taste & Quality Institute (iTQi), which is called the "Michelin Guide for Food."

Raw materials/ingredients

Noodles [wheat flour, plum meat (produced in Wakayama), salt, vegetable oil, modified starch, alcohol, cochineal dye, fragrance] Mentsuyu for cooling [soy sauce (honjozo), fructose-glucose liquid sugar, plum meat paste, salt, dried bonito, Plum vinegar, bonito extract, kelp extract, seasoning (amino acids, etc.), acidulant, caramel color, fragrance] (Contains wheat and soybeans as part of the raw materials) I'm here.

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brand	Fumiko Farm
Production area (region)	Kansai region
Production area (prefecture)	Wakayama Prefecture
Preservation method	Avoid direct sunlight, high temperature and humidity, and save.
Product type	dry
award winning	Japan's Best Udon Championship U-1 Grand Prix 2nd place nationwide iTQi International Excellent Taste Award
Container type	bag
Maker	Narito Seimenjo
Country of Origin	Japan

The meat of Kishu Nanko plum is kneaded directly into the noodles! Comes with special mentsuyu!

Even in the hot summer when it's easy to lose your appetite, the scent of plums spreads softly, and the plum-colored noodles that are beautiful to the eye will whet your appetite.

for your child's lunch.

For dinner for students preparing for exams.

For husband's liquor closing.

Even sudden guests will be delighted♪

Delicious fragrant cold udon noodles delivered from a long-established noodle factory in Wakayama.

I'm excited from the time I'm boiling it. Do you know such Wakayama udon?

Fluffy... the scent of plums. Beautiful colors that will brighten up your dining table.

By directly kneading the flesh of Kishu Nanko plum into the noodles, the noodles have a very gentle and appetizing plum scent that is not found in ordinary udon noodles.

Ume udon, which has a refreshing taste, is strong and smooth, and is pleasing to the eye, is a summer noodle unique to Wakayama that sells out more than 50,000 servings in a single summer.

Reliable domestic processing at Narito Seimenjo, which was founded in 1950.

The 3rd generation owner, Shinji Narito, is a passionate man with absolute confidence and commitment to his noodles!

A letter from a customer about 30 years ago. It said, "I want you to make udon noodles in seven different colors that children will enjoy eating. Develop a dream product."

Based on that opinion, we will work on the development of udon that makes use of local products unique to Wakayama, saying, "Udon is not just white!"

"Mikan Udon" made with mandarin orange juice. "Bincho charcoal udon" kneaded with Kishu Ubamegashi. "Mugwort udon" kneaded with mugwort, which is said to be a medicinal herb; Yam Udon".

And "Ume udon" which kneaded plum meat of Kishu Nanko plum.

“Ume Udon”, which is the most difficult to make and takes about two years to create, is very popular as a cold udon in the summer, especially in the Wakayama style.

Even now, as a popular product of Fumiko Farm, it has become a popular summer noodle that sells out about 100,000 servings in a single summer while improving the taste and texture little by little every year.

Even at the International Taste & Quality Institute (iTQi, International Taste Examination Organization), it won an excellent taste award, which is rare for noodles!

In the U-1 Grand Prix of the U-1 Grand Prix of the "Japan's Best Udon Championship" held at Yoyogi Park, it ranked third in sales. Won second place in the taste evaluation category!

The cold, straight-type mentsuyu that comes with the dish is made with bonito flakes and kombu seaweed, giving it a strong flavor.

In order to enhance the deliciousness of Ume Udon, we added plenty of Nanko Ume plum meat and Ume vinegar to create a masterpiece that brings out the flavor of Ume Udon.

Ume udon that spreads gorgeous and delicious smiles on the dining table.

It's easy to make, and you can enjoy the authentic taste of boiling at home.