Pattern name:

200g x 3

brand	Tree (Iyama) ∞ Kinoshita Flour Milling Co., Ltd.
kinds	Udon
Product weight	600 grams
meal type	plant base
number of products	3
Package information	bag
product shape	dry
flavor	wheat
Allergy information	wheat
package weight	0.74 kilograms

Natural sugar cut and sufficient dietary fiber intake are possible. As a raw material, 100% whole grain type in which about 12% of wheat flour is replaced with wheat bran (dietary fiber) is used, and 9.9g of dietary fiber is included per serving (100g). The daily target intake of dietary fiber is 20g or more, but the average modern person is 15g or less (Ministry of Health, Labor and Welfare data). Therefore, it is possible to make up for the shortage with one serving of whole grain udon (100g).
The taste and texture are different from normal type dried udon (100% wheat flour). Please note that there are individual differences in taste.
Since it contains plenty of wheat bran, it is possible to achieve both a feeling of fullness and a reduction in carbohydrates.
Uses 100% whole wheat flour, a proprietary development that separates the endosperm and epidermis (manufacturing patent No. 5568335, manufacturing patent No. 6581764). You can enjoy the original flavor of wheat by cutting the unpleasant taste peculiar to conventional whole grains.
This product is popular as a small thank-you gift such as moving greetings or gifts.
The expiration date is one year after production.

Raw materials/ingredients

[Ingredients] Wheat flour (produced in Japan), salt [Nutritional information (per 100g)] Energy: 330kcal, protein: 8.9g, fat: 0.8g, carbohydrates: 74.1g (carbohydrates: 64.2g, dietary fiber: 9.9g) ), salt equivalent: 4g

how to use

Put this product in pieces in boiling water (1L or more per 100g) and gently loosen it with chopsticks. Boil it for about 5 minutes at a high heat that does not boil over to your desired hardness.

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	Tree (Iyama) ∞ Kinoshita Flour Milling Co., Ltd.
product size	23.5 x 33 x 2cm; 600g
Preservation method	Store away from direct sunlight and high temperature and humidity. Please consume immediately after opening.
Product type	dry
Container type	bag
Maker	Kinoshita Flour Milling Co., Ltd.
Country of Origin	Japan
Product weight	600 grams

We deliver flour with a difference

You may think that "wheat flour is the same regardless of where it is milled, as long as the raw material is the same".

However, in reality, milling in different places produces different types of flour, which is also a characteristic of each mill.

We deliver flour that makes you feel this difference.

Dried udon noodles made with 100% original whole wheat flour.

"Sanuki Whole Grain Udon" with plenty of dietary fiber

Sanuki Whole Wheat Udon is a dry udon noodle that uses 100% whole wheat flour that cuts off the unpleasant taste peculiar to conventional whole grains and allows you to enjoy the original flavor of wheat.

Because it uses 100% whole wheat flour (manufacturing patent No. 5568335, manufacturing patent No. 6581764), which is a proprietary development that separates the endosperm and epidermis, it cuts the unpleasant taste peculiar to conventional whole grains and retains the original flavor of wheat. You can taste it.

Features of Sanuki Whole Wheat Udon

• Udon equivalent to 100% whole wheat flour.
• Replace about 12% of wheat flour with wheat bran (dietary fiber).
• Even if you take the same amount, you can cut sugar equivalent to 12% of wheat flour.
• A unique manufacturing method cuts the unpleasant taste peculiar to whole grains
• You can get enough dietary fiber that tends to be deficient.

Raw soy sauce udon After the noodles have been boiled for a little longer, they are immediately soaked in cold water, and the soy sauce is poured directly over the noodles. You can enjoy the texture that makes you feel the firmness of udon. Please enjoy it with green onions and ginger as you like.	Zaru udon The noodles that have been boiled for a little longer are immediately soaked in cold water and placed in a bowl such as a colander. Add leeks, ginger, etc. as condiments to your favorite soup and enjoy.	Kake udon After the warm noodles are rinsed with cold water, they are served with dashi stock. Since the noodles and dashi are entwined, the taste of the dashi used will change greatly. Sprinkle green onions, tempura bits, ginger, etc. as you like.	Cod roe pasta style Mix cod roe, 50cc of milk, 20g of unsalted butter and a little mentsuyu in a bowl. Add the above to the boiled noodles and it's done. It is even more delicious when served with chopped perilla leaves.

Voices of our customers

・It didn't have the crumbly texture and peculiarity of whole grain products, and it was chewy and delicious.

・It is chewy and chewy. You can feel the unique flavor of whole wheat flour in the noodles. It's not like the bland white noodles.

・Whole wheat noodles are so delicious. The flavor of wheat in every bite.

・In addition to the honest taste and mild texture, it is also good for filling. It's a good one in the middle of the day.

・It looks like soba, but when you eat it, it tastes like udon.

- Thinner than expected

・It is saved because the distortion time is as short as 5 minutes.

There are many other reviews on this product page, so please refer to them.

Kinoshita Flour Milling Co., Ltd. and Farina Corporation

In 1946, after the war, our company began as a wheat processing company.

Wheat processing is a system in which the wheat brought in by neighboring farmers is milled and the ground flour is returned to some of the farmers. Since then, we have been in the flour milling business in Sanuki for over 70 years. Taking advantage of small-scale flour milling, we directly deliver "freshly ground flour" to udon specialty stores, bakeries, and individual users nationwide.

In recent years, we have also developed whole wheat flour with a refreshing flavor that cuts off the unpleasant taste, and have also commercialized “Brouwer Whole Wheat Flour” and “Sanuki Whole Wheat Udon”. Natural sugar cut and sufficient dietary fiber intake are now possible.

Farina Corporation became independent from Kinoshita Flour Milling Co., Ltd. in December 2000 as a BtoC sales company. It was difficult to quickly respond to the dual use with business use, and it caused inconvenience, so we became independent as a sales company exclusively for individual users.

History of Sanuki udon and dried noodles

Sanuki has long been known as a high-quality wheat production area, and is described in the encyclopedia "Wakan Sansai Zue" published in the middle of the Edo period (1713).

In addition, salt fields are more famous than wheat, and salt, along with sugar and cotton, form the so-called "Sanuki Sanpaku", and high-quality soy sauce is now made from this wheat and salt. Furthermore, Ibukijima, which floats off the coast of Kanonji City, is rich in anchovies, the raw material for dried sardines, and is used as the soup stock for udon noodles. As you can see, Sanuki has everything you need for udon.

The history of dried noodles dates back to 1598. At that time, a resident of Ikeda Town, Shozu County, was taught how to make somen noodles in Miwa, Yamato Province, on the way to Ise Shrine, and since then, somen production has continued to this day, mainly in Shodoshima.

Thanks to the efforts of our predecessors, the techniques have been handed down to the current Sanuki udon and dried noodles.