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Kato Sangyo Menyuraku Sanuki Udon noodles 500g
Kato Sangyo Menyuraku Sanuki Udon noodles 500g
- Authentic Sanuki Udon, celebrated for its superior texture and quality.
- Known for its signature Koshin (firm, chewy) texture, characteristic of high-quality Udon.
- 500g package, providing a suitable quantity for family meals or multiple servings.
- Features a neutral flavor profile, making it versatile for hot broth or cold dipping sauces.
Unleash the flavor of Japan & Korea: Kato Sangyo Menyuraku Sanuki Udon noodles 500g!
The Legendary Sanuki Koshi
Sanuki Udon is renowned for its superior "koshi" (chewiness or firmness). Kato Sangyo Menyuraku brings this authentic, sought-after texture directly to your kitchen. These thick, square-cut noodles are carefully crafted using traditional methods, resulting in a delightfully firm bite and elastic springiness that distinguishes them from standard udon varieties. This dedication to authentic texture ensures a satisfying and traditional Japanese dining experience every time you prepare them.Rich Wheat Flavor and Smooth Finish
While the exceptional texture is the primary highlight, these Sanuki Udon noodles boast a subtle, clean flavour derived from high-quality wheat flour. When cooked, the surface remains incredibly smooth, allowing it to perfectly capture and complement the flavour of rich dashi broth, soy sauce, or delicate sauces. The neutral, yet robust, wheat taste ensures it serves as an excellent, versatile foundation for both hot soups (Kake Udon) and chilled dipping dishes (Zaru Udon).How to Enjoy
To prepare the perfect Sanuki Udon, koshienhancing cooking is crucial. Boil the noodles in plenty of water (approximately 4 litres) for 12–15 minutes until they reach your preferred level of firmness. Stir gently during cooking to prevent sticking. Once cooked, drain immediately and rinse thoroughly under cold running water to halt the cooking process and achieve maximum springiness. Serve hot in a savory dashi soup or chilled with mentsuyu dipping sauce and your favorite garnishes.Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 30.09.2026
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. The product description was created using AI tools and was carefully reviewed and approved by our editorial team before publication. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 1347kj/322kcal |
| Fat - of which saturated |
1.6g 0.3g |
| Corbohydrate - of which sugar |
68g 2.6g |
| Protein | 9g |
| Natrium (Salt) | 5.3g |
WHEAT flour, salt
Details & Importer
Manufacturer: Kato Sangyo
SSP Konsumgüter Trade & Consult GmbHPhilipp-Reis-Straße 15 B3/B463128 DietzenbachDeutschland
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Frequently asked questions
What is the recommended cooking time for the Menyuraku Sanuki Udon to achieve optimal texture?
The standard cooking time is 10 to 12 minutes in rapidly boiling water. Adjust the time slightly based on your preference for firmness (al dente) or softness.
Should the udon be rinsed with cold water after boiling if preparing a hot soup dish?
Yes, even for hot dishes, quickly rinsing the noodles in cold water immediately after draining removes excess starch, prevents sticking, and improves the final texture before adding them to the hot soup base.
What is the best way to adjust the flavor profile of the udon when using a concentrated tsuyu (soup base)?
Dilute the concentrated tsuyu gradually with hot water according to package instructions, tasting frequently. For deeper flavor, try adding a dash of mirin or soy sauce, or garnishing with thinly sliced negi (scallions) and shichimi togarashi spice.
How does the texture and preparation of this Sanuki Udon differ from typical instant ramen noodles?
Sanuki Udon is characterized by its thickness and chewy, firm texture (koshi). It requires significantly longer boiling time (10-12 minutes) compared to instant ramen, which cooks quickly due to being precooked and fried or dried thinly.
If preparing these noodles chilled for Zaru Udon, how should the boiling process be modified?
Boil the udon for the standard 10-12 minutes. After draining, rinse the noodles thoroughly under very cold running water until completely chilled, then drain well. This enhances the chewy texture crucial for cold serving.
FAQ Note: Content combines real customer questions and AI topics. All answers are verified by our Content Team.
