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€3.60
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Bag of Udon Kishimen Thick Noodles, AKAGI JOSHU KISHIMEN
3 Sachets of Udon Kishimen Thick Noodles, AKAGI JOSHU
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1 to 3 working days for France, Belgium and Switzerland.
3-5 working days for other countries in Germany, Italy, Spain, United Kingdom, Netherlands, Denmark and Austria
3-5 business days for other countries via DHL
This item is shipped from our warehouse in France.
You can return or exchange an item within 14 days of receiving your order. For more information, see our Return Policy
Technical Data
| Capacity | 270 g (3 x 90 g) |
|---|---|
| Product origin | made in Japan |
| Energy | 1450 KJ / 341 Kcal |
| Fat | 0.9 g |
| Carbohydrates | 71 g |
| wich Sugars | 5.0 g |
| Protein | 12 g |
| Salt | 3.7 g |
| Retention |
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3 Sachets of Thick Noodles Udon Kishimen, AKAGI JOSHU
Ingredients: Wheat flour (65%), water, salt
Preparation tips :
Put the noodles in a large amount of boiling water and cook for 8 min. Rinse with cold water, serve hot or cold.
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One of the staples of Japanese cuisine is noodles, like rice. There are several kinds such as soba, udon, or somen which include traditional Japanese noodles, and ramen or yakisoba which have been influenced by Chinese culture.
Udon is the most consumed pasta in Japan. Composed of wheat flour, salt and water, the size of the udon can vary depending on the region. They go very well in soup in broth, with a garnish or in a cold dish. These thick wheat noodles became popular from the Edo period.
Kishimen is one of the Udon varieties, the pasta is flatter and wide and comes from Nagoya prefecture.
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