Kanpyo Udon: Once you try it, you'll be hooked.
Oyama is a town with abundant nature, located just 60km from Tokyo.This Kanpyo Udon is made by grinding wheat grown in southern Tochigi Prefecture and *yugao* (from which kanpyo is made).The chewy texture comes from the kanpyo, and the smooth, slippery mouthfeel comes from the domestic wheat.Everything is made in Japan with peace of mind and safety. We use kanpyo produced in Tochigi Prefecture, which has the largest production volume in Japan. We also use wheat from the same Tochigi Prefecture, and knead powdered kanpyo into the dough. We use famous soy sauce from Nikko. The noodles have a chewy texture. The soy sauce flavor, unique to Japan and reminiscent of traditional Chinese noodles, will have you addicted after just one taste.
[Producer/Manufacturer] Daichi + AK Co., Ltd. (Oyama City, Tochigi Prefecture)[Set Contents] 16 servings, 640g[Ingredients] Wheat flour (wheat (Tochigi-grown)), *Yugao* powder (*yugao* (Tochigi-grown)), salt[Allergens] Wheat[How to Prepare]1. Prepare plenty of water in a large pot (2 liters per bag).2. Once about 2 liters of water are fully boiling, add one bag of Kanpyo Udon, loosening it well. Quickly add it to the pot, stirring occasionally with chopsticks, and adjust the heat to prevent boiling over.3. Boil the flat udon for about 8 minutes. Once cooked to your liking, quickly drain in a colander, rinse in cold water, and drain thoroughly.4. Prepare your broth and toppings in advance, and enjoy either hot or cold depending on the season and your preference.
Special FeaturesCharacterized by its strong firmness, chewy texture, and smooth, slippery mouthfeel.
[Shipping Schedule] Approximately 3-5 days after order (room temperature shipping)[Best Before Date] One year from manufacturing date[Storage Method] Store at room temperature, avoiding high temperatures, high humidity, and direct sunlight.
| Product # | OS-OYAMA-JIMAN-003 |
|---|---|
| Weight | 1500 g |
| Product package size | 30 x 15 x 20 cm |
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