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Ingredients: Wheat flour 86%, water, salt. May contain: Eggs.
Weight: 300 g
Average nutritional values Ø 100 g
Energy value 1415 kJ / 333 kcal
Fat 1 g | of which saturated fatty acids 0 g
Carbohydrates 73 g | of which sugars 4 g
Protein 9 g
Salt 1.2 g
A flavoursome broth is at the heart of many dishes with udon noodles. Depending on the recipe, this is prepared with seaweed, water, fish flakes, soy sauce or sake and kept warm for a long time over a low heat. The udon noodles are served in a bowl together with this broth and various vegetarian ingredients or meat and poultry side dishes.
Udon noodles were first mentioned by name in the Muromachi period, during the reign of Ashikaga Takauji (1338–1358). At the time, they were reserved only for the nobles as a delicacy in the temples. It was not until the beginning of the Edon period (1603–1868) and the falling wheat prices that they became affordable for the general population. Nowadays, they are standard fare in every Japanese snack bar.
In traditional udon-making, only boiled seawater may be used. Because the dough is so difficult to knead, clean feet are sometimes employed. For our Zenbu udon noodles, however, we use only clean drinking water and modern machinery.
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