Origin: Okayama pref.

Noodle type: Udon (semi-dried, hand-stretched)

Boiling time: 12–17 min. + 5–6 min. resting

 

This semi-dried hand-stretched udon is crafted to recreate the traditional texture of authentic tenobe udon. The noodles have a pleasantly chewy, mochi-like consistency, and include the characteristic flat “fushi” sections—an element unique to hand-stretched production that adds variety in texture and appearance.

Using an original flour blend and a mixing process developed in-house to maximise gluten development, the noodles offer a rich wheat aroma and a resilient, satisfying bite. They are especially suitable for dishes like tama-kake udon, zaru udon, and kama-age udon, where the texture of the noodles takes centre stage.

 

Cooking tip:

Prepare plenty of boiling water (about 1.5 L per 100 g of noodles). Add the noodles and boil for 12–17 minutes, until they become slightly translucent.

Turn off the heat and let the noodles rest without a lid for 5–6 minutes.

Rinse thoroughly with cold water to tighten the texture before serving.