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Udon noodles, pulled from a classic wheat dough, are as popular in Japan as soba or ramen.
Ingredients: Wheat flour 86%, water, salt. May contain: Eggs.
Weight: 300 g
Average nutritional value Ø 100 g
Energy value 1415 kJ / 333 kcal
Fat 1 g | of which saturated fatty acids 0 g
Carbohydrates 73 g | of which sugar 4 g
Protein 9 g
Salt 1.2 g
The heart of many dishes with udon noodles is the strong broth. Depending on the recipe, this is prepared from seaweed, water, fish flakes, soy sauce or sake and kept warm over a fire for a long time at low heat. The udon noodles are served in a bowl together with this broth and different vegetarian ingredients or meat and poultry side dishes.
Udon noodles were first mentioned by name in the Muromachi period, when the great Japanese regent Ashikaga Takauji ruled (1338-1358). At that time, they were exclusively reserved for the nobility as a delicacy in the temples. It was not until the beginning of the Edon period (1603-1868) and the falling prices of wheat that they became affordable for the general population. Today, they are part of the standard assortment of every Japanese snack stand.
According to a strict ritual, only boiled seawater may be used in the traditional preparation of udon noodles. Because the dough is so hard to knead, sometimes feet are used—of course, clean ones! For our Zenbu Udon Noodles, however, we use only clean drinking water and machine support.
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