Origin: Kagawa pref.

Noodle type: Sanuki udon (semi-dried)

Boiling time: 15–16 min.

(For chilled udon: 18–19 min.)

Made with 100% domestically grown wheat, this semi-dried Sanuki udon is kneaded with a high water content and slowly aged, resulting in a firm, springy texture and a gentle wheat aroma. The noodles offer the characteristic chewiness of Sanuki-style udon while retaining a smooth, satisfying bite.

 

Cooking tip:

Boil plenty of water (at least 3 L per pack). Loosen the noodles lightly as you add them.

Once it returns to a boil, reduce heat to prevent overflow and cook for 15–16 minutes, then drain and rinse well in cold water.

For chilled udon dishes, cook slightly longer (18–19 minutes) for the best texture.