Hand‐Stretched Udon Noodles

Kayanoya hand-stretched udon noodles package on a white background
Bowl of Kayanoya Udon noodles with a small dish of dipping sauce on a wooden tray
Kayanoya Udon Noodle bowl with chopsticks lifting noodles from a wooden surface
Kayanoya hand-stretched udon noodles package on a white background
Bowl of Kayanoya Udon noodles with a small dish of dipping sauce on a wooden tray
Kayanoya Udon Noodle bowl with chopsticks lifting noodles from a wooden surface

Hand‐Stretched Udon Noodles

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These thin udon noodles are made using a hand-stretched technique that has been passed down for generations in the Goto Islands of Nagasaki Prefecture, located in Kyushu, western Japan.


The unique composition results in thin yet firm noodles, creating a lustrous texture that goes down smoothly.

Three Delicious Ways to Enjoy Goto Udon:

1) Enjoy the hot Kama-age udon by dipping it in noodle soup broth made with roasted flying fish broth.

2) Kama-tama style with beaten egg and soy sauce mixed with them.

3) Chilled as zaru udon.

 

Net Weight: 7.05 oz (200g)
Shelf Life: 1 year when stored in a cool place.
Ingredients: Wheat Flour, Salt, Soybean Oil, Potato Starch
Food Allergen Info: Wheat, Soybean
Product of Japan
Serving Size: 2.36 oz (67g)
Calories: 220 kcal
Total Fat: 1 g
Cholesterol: 0 mg
Sodium: 1200 mg
Total Carbohydrate: 47 g
Protein: 6 g

  1. Place 2.36 oz (67g) of noodles into at least 3 cups of boiling water, stirring gently. Boil for 6 to 7 minutes, maintaining a gentle simmer to prevent overflowing.
  2. Drain the noodles in a colander and rinse lightly.
  3. Place the noodles in a bowl, pour hot soup over them, add your favorite toppings, and enjoy!
Caution: Handle with care to avoid burns.

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