Sanuki Futomen Tsuyokoshi Udon (Japanese Dried Thick Noodle)

Origin: Japan

One of Japan’s top three udon varieties, Sanuki Udon, known for its “chewy yet firm texture and excellent elastic bite.”

This udon is thick, with a strong, firm texture and a satisfying chew. The recommended boiling time is 12–14 minutes. Sanuki Thick Udon with Strong Texture.

In Kagawa, Sanuki Shisei continues to produce and sell additive-free dried udon that is delicious and safe for people of all ages, from children to seniors.

Cooking Instructions:

Bring about 1 liter of water to a boil for every 100g of noodles.
Add the noodles and gently loosen them with chopsticks.
Adjust the heat so the noodles spin in the water, preventing them from sticking together.
Before they’re fully cooked, take 2–3 noodles out, cool them, taste-test, and adjust the cooking time to your preferred firmness.
Boil for about 10–12 minutes.
Once cooked, drain the noodles in a colander and rinse with cold water.
Serve with your preferred condiments and enjoy!

NET: 600g (6 Servings)