Dried

Japanese Name: 国産 春雨

Kenmin Kokusan Harusame uses carefully selected domestic starches of sweet potato and potato for an ingredient. It does not break up easily while boiling, so that is suitable for soups and pots. It also can be used for stir-fried dishes, salad, etc.

Available in 1KG. 

Prefecture: Hyogo

Japanese Name: 稲庭手揉饂飩

Kyoya Inaniwa Temomi Udon is a speciality in Kyoto, characterized by a silky yet chewy texture which goes down smoothly.  It is made from carefully selected flour and water with a traditional technique of the manufacturer.

Available in 200g.

Prefecture: Akita

Japanese Name: マルツネ　乙姬 うどん

Marutsune Otohime Udon has a thick and round shape noodle. Because of the shape, it has a more chewy texture, so that you can enjoy the original flavour of Udon Wheat.

Available in 250g.

Cook Yaki Udon

Ingredients

Japanese Name: 丸榮製粉 細いそうめん

The Maruei Hosoi Somen are thin noodles that cooks easily. All it needs is 60 seconds in boiling water and they are ready to be served. These extra-fine noodles also have a moist and chewy texture, making it perfect for Tsuyu and Soups. 

Prefecture: Niigata

Available in 270g

Japanese Name: 丸栄製粉 平たいうどん

Available in 270g

Japanese Name: 信州そば「山芋入り」

Shinshu- Soba is specialty of Nagano prefecture, know as its clear and smooth texture.

Ohmy Shinshu Soba contains yam potato in Soba, which results its chewy texture and rich flavour as well as its smoothness.

Prefecture: Akita

Available in 250g

Japanese Name: 揖保の糸そうめん

Ibo No Ito Somen is made from high quality wheat cultivated in abundant solid in Harima-district, natural Akaho salt, and pure water from Ibo river. It has an original texture of dried noodle created by Marutsune’s traditional manufacturing method.

Available in 300g 

Prefecture: Hyogo

Japanese Name: モチっと 旨うどん

Maruei Uma Udon has a chewy texture and goes down smoothly. Has been loved for all generations. It can be enjoyed as both hot/cold udon.

Available in 200g

Cook Onsen Tamago Udon

1. Boil Maruei Uma Udon for 5 mins to be cooked and filter the water away 
2. Season the Udon with bonito sauce and sesame oil and stir it well
3. Place the udon in a bowl and crack the Onsen Tamago over the top
4. Lightly season the Tamago with a dash of soy sauce and sprinkle some spring onions or chilli oil  and you are ready to eat

Japanese Name: 麺知人うどん

Maruei Menchi-jin Udon is made from locally harvested high-quality Koshi-Hikari rice flour with a traditional technique of craftsmen. It has a rich flavour of flour, which goes well with udon soup.

Available in 300g.

Cook Kitsune Udon in 3 Simple Steps

1. Boil Maruei Menchi-jin Udon with hot water and drain it
2. Boil Futaba Don Don Tsuyu with water as the soup base
3. Place cooked Udon into the soup base and garnish with your favourite beancurd, fishcake or chilli powder.

Japanese Name: 国産 春雨

A smooth kuzukuri Harusame made from potato starch and this kudzu powder. It is suitable for pots because it does not easily break up while boiling.

Available in 500g

Prefecture: Hyogo

Japanese Name: 播州　茶そば

Itomen Cha Shoba uses Matcha as an ingredient for bringing out Cha ( Green tea) flavour. Please enjoy its perfect balance of soba and green tea flavour. Can be cooked as hot soba or cold dipping soba.

Available in 250g.

Prefecture: Hyogo

Cook Hot Soba in 3 simple steps

1. Boil Bonito Soba Sauce with water as a soup base

2. Add your Soba noodles inside the soup base

3. Add your own ingredients like bonito flakes to enhance the taste

Cook Cold Dipping Soba in 3 simple steps

1. Filter the Soba Noodles with boiling water

2. Place the cooked Soba into a plate of ice 

3. Mix Bonito Soba Tsuyu with hot boiling water and you are ready to dip your cold noodles into the Tsuyu base.

* Add a spoon of sesame oil to the Tsuyu base for a enhanced flavor.

Japanese Name: マルツネ　友白髪そうめん

Marutsune Tomoshiraga Somen is made by carefully kneading high-quality somen powder and Akaho salt with the underground water (soft water) of the Ibo River, and ageing the product for about 1 year. Its smooth and refreshing flavour is appetizing.

Available in 250g.

Prefecture: Hyogo

Japanese Name: 白滝

Traditional Japanese noodles made from the konjac yam. The word "shirataki" means white waterfall, referring to the appearance of these noodles. Sometimes also called konjac noodles. They are often a fun addition to your bowl of oden. 

Available in 200g.

Japanese Name: 柄木田 信州そば

Available in 250g.