brand	Long-established Sanuki Udon Konpiraya
kinds	Udon
Product weight	1000 grams
number of products	1
Package information	bag
product shape	dry
flavor	sweet wheat
package weight	1 kilogram
number of units	1000 grams

[With translation] Half-life Sanuki udon 1000g Sanuki udon

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brand	Long-established Sanuki Udon Konpiraya
product size	33 x 24 x 2cm; 1kg
Product type	dry
Container type	bag
Maker	Long-established Sanuki Udon Konpiraya
Product weight	1 Kilograms

Honba Sanuki Udon Konpiraya

Honba Sanuki Udon Konpiraya

[Uses 100% domestic wheat]

Focusing on the unique "taste and flavor" of domestic production, we use carefully selected wheat from Hokkaido in pursuit of delicious chewy and sticky udon.

[High-temperature hydration aging and low-temperature long-term relaxation aging]

Gluten, a protein that is unique to wheat flour, gives Sanuki udon its unique elasticity and chewy texture. First, the moisture is evenly penetrated into the inner layer of the flour by high temperature hydration aging. And the udon dough that is slowly aged at a low temperature for a long time, has a good flavor and luster, and the gluten structure is densely formed to create a well-finished udon.

Honba Sanuki Udon Konpiraya

Honba Sanuki Udon Konpiraya

[Uses body-friendly soft water]

The quality of udon is not determined by flour alone. If the water changes, the taste of the food will also change. Udon is no exception. Udon noodles are made with pure water that removes impurities and soft water that is most suitable for udon noodles.

[Knife cutting method for making noodles one by one]

When you cut the dough with a knife, the cross section of the dough will be slightly dented and the corners of the noodles will stand out. These corners are called "koba", and the soup is well entwined with the noodles, giving them a soft and chewy texture. These cannot be reproduced with cutting edge rolls for mass production.

["Authentic Sanuki Udon" and "Sanuki Udon"]

The clear difference between the two is the "manufacturing method". In particular, it is important to use a gentle method to stretch the dough both vertically and horizontally so that the directions of the noodle bodies intersect. "is.

Honba Sanuki Udon Konpiraya

Honba Sanuki Udon Konpiraya

Honba Sanuki Udon Konpiraya

Honba Sanuki Udon Konpiraya

Honba Sanuki Udon Konpiraya

Honba Sanuki Udon Konpiraya