Ichiban-Nobashi Tenobe Udon The best hand-stretched udon

Product code: 9623
JAN code: 4971788000833
Weight/Expiration date: 220g [229g] / 24 months
Number of units: 1

Medium-thick noodles that take 9 minutes to boil and have a chewy texture similar to raw noodles.

The traditional hand-stretched method, which has been handed down since the Edo period, involves repeated maturing and stretching without the use of blades, and the process continues without a break for approximately 30 hours from the time the dough is prepared to the time the noodles are made.
Because the dough is continuously stretched in a certain direction, the gluten forms into a fibrous form, which means that compared to machine-made noodles, the noodles are less likely to stretch after boiling and less likely to fall apart when cooked.
The texture is firm, elastic, and silky smooth, just like freshly pounded rice cakes.

[Ingredients]

Wheat flour (domestically produced), salt, edible vegetable oil, starch/modified starch (contains wheat)

【How to boil noodles】

Boil the noodles in a lot of water (approximately 1L of water for 100g of dried noodles) to prevent them from becoming sticky.
Make sure to use boiling water, sprinkle the noodles into the boiling water, and boil for the specified time.
When the noodles are done, be sure to taste one or two pieces to determine how done they are.
As a general rule, there is no need to add water, but if the pot is small, the boiling water will evaporate and become sticky, so the trick to boiling them deliciously is to add water every now and then to increase the amount of water and boil in plenty of water.
(Once the udon is done, turn off the heat, cover the pot, and leave it to boil evenly for about 5 minutes.)