Gobun Inaniwa Kanzashi Udon 300g (Pack of 2), Inaniwa Handmade Kanzashi Udon Noodle from Akita Prefecture, MADE IN JAPAN

Akita Prefecture limited, Yuzawa City limited, Gobun Akita Meisei Inaniwa Handmade Udon Kanzashi! Safe and secure taste of Akita "Gobun's Inaniwa handmade udon"! The noodles are curved, which is the characteristic "Kanzashi". This is safe and secure Inaniwa udon from Gobun, made using only water, salt, and wheat from the clear streams at the foot of Mt. Kurikoma, and traditional hand-woven techniques. Inaniwa udon presented to Lord Satake of the Akita domain. Inaniwa udon is a traditional hand-stretched udon that originated in the Inaniwa region of Ugo Province (present-day Akita Prefecture) in the Kei-cho era (around 1600) and has been passed down and nurtured to this day. It was highly valued as a gift to Lord Satake of the Akita Domain, and as a souvenir to the shogunate when daimyo made alternate attendance trips to Edo. Gobun Co., Ltd. inherits 300 years of tradition and flavor. Gobun's Inaniwa Udon preserves the techniques and processes of its predecessors, and is made by repeatedly aging it over a long period of time, a Gobun tradition, for four days. We deliver the ever-evolving flavor of Gobun's Inaniwa, including Inaniwa udon, oil-free Inaniwa hiyamugi, and somen. Ingredients: Wheat flour (domestically produced), salt, starch (dusting powder). Allergens: Wheat. Country of origin: Japan. Net contents: 300g X 2 bags - Product of Japan - Limited Stock Storage method: Store at room temperature away from direct sunlight, moisture, and odors. Manufacturer: Gobun Co., Ltd. 72 Mishima, Inaniwa-cho, Yuzawa City, Akita Prefecture What is Gobun's Inaniwa Udon? Gobun's Inaniwa Udon is made by craftsmen who follow the techniques and processes of their predecessors and slowly and carefully spend four days aging the udon. The ingredients that support it are only medium-strength flour, which is ideal for udon, and kneaded with "Isoshio" from the Goto Nada Sea in Nagasaki and underground water from the Kurikoma mountain range that springs up from 100 meters underground over a long period of time. Inaniwa udon is made over a long period of four days, which is Gobun's tradition. Inaniwa hiyamugi and somen noodles that do not use oil. And we will deliver the taste of "Gobun" that continues to evolve, such as new challenges such as soba and ramen. Nutritional information (per 100g dried noodles): Energy 346kcal, protein 9.0g, fat 0.8g, carbohydrate 75.7g, salt equivalent 4.8g. How to eat udon 1. Boil about 1.8L of water for a large pot (90-100g per serving). 2. Add the noodles while shredding them, and boil for about 4-5 minutes, stirring occasionally with chopsticks. When the noodles become milky and transparent, they are done. 3. Once the noodles are done, turn off the heat, add cold water, and let them sit for 20 seconds for delicious boiling. After that, place them in a colander, rinse thoroughly with cold water, and drain. 4. Make your favorite sauce and enjoy. For extra flavor, add some seasonings (ginger, seaweed, green onions, etc.).

• Inaniwa Udon Kanzashi is the top and bottom part of the udon that is stretched over a beam when making Inaniwa Udon. This is a traditional Inaniwa Udon that is made by repeatedly aging for four days. Although Kanzashi Udon is a secondary product, the taste and smooth texture of the noodles are preserved. The curved part is slightly thicker, and the difference in thickness of the noodles gives it a unique texture.
• This smooth and delicious "Handmade Udon" is made from the clear water and high-quality wheat of the Inaniwa region. Kneading and finishing are all done by hand, with the same techniques and taste as the past 300 years, and each and every one is made with care. Please enjoy the smooth taste that is unique to hand-stretched noodles.
• Net contents: 300g X 2 bags - Product of Japan - Limited Stock