brand	Goto Udon
kinds	Udon
number of products	11
product shape	dry
flavor	soy
package weight	0.83 kilograms
number of units	1 piece

[Taste/Flavor] Noodles: Noodles that are thinner than regular udon noodles, and are characterized by their chewy, chewy texture and smoothness. Soup: The light soup made from flying fish has no odor and retains its flavor and richness.
[Contents] [Udon] Goto hand-rolled udon (rose) 240g x 3 bags [Agodashi soup] (powder type) 10g x 8 bags [Raw materials] [Goto hand-rolled udon] Wheat flour, salt, camellia oil, rapeseed oil, soybean oil [Powder udon soup] Salt, sugar, glucose, flavor ingredients (bonito flakes extract, dried sardine powder, grilled chin powder), powdered soy sauce, seasonings (amino acids, etc.), caramel pigment, (wheat, mackerel, soybeans are part of the ingredients) include)
[Cooking method] 1 Boil plenty of hot water (about 3 L) in a pan, add the udon noodles little by little, and mix lightly with chopsticks. 2 Heat for about 7 to 10 minutes while adjusting the heat so that it does not boil over. *Please adjust the boiling time according to your preference. 3 When the noodles become slightly transparent, turn off the heat, transfer to a colander and wash with water. 4 Dissolve 10g of udon soup in 300mL of hot water, add udon and you are done.

Raw materials/ingredients

Wheat flour, salt, camellia oil, rapeseed oil, soybean oil

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brand	Goto Udon
packing size	24.7 x 15.3 x 4.9cm; 830g
Production area (prefecture)	Nagasaki Prefecture
Product type	dry
Maker	Malmouth
Country of Origin	Japan
Product weight	830 grams

We deliver "delicious" from Kyushu

We deliver "delicious" from all over Kyushu carefully selected by buyers.

Goto udon's commitment "strong chewy noodles" The characteristics of Goto udon are that it is thin but strong and has a smooth texture. Enjoy the smoothness and springy texture of "Goto Hand-stretched Udon" made with the best flour.	Goto udon's commitment "Goto salt" The salt used for udon is made from the clear sea water of Goto.	Goto udon's commitment "camellia oil" The Goto Islands are known as one of Japan's leading producers of camellia oil. The noodles are coated with camellia oil to prevent them from sticking to each other, creating a "strong body" that is a feature of Goto udon. Of course, we use camellia oil from Goto.	Goto udon's commitment "Agodashi" "Ago" means flying fish. In Goto, the soup stock that can be taken from the "chin" has been useful for a long time. It's a light soup with no odor, but it's deep.

A clear golden dashi with a deep and elegant flavor Even though it has a light taste, it is a soup base where you can feel the flavor of the chin.