Traditional Sanuki Udon with Dashi Broth Set (serves 4)

Traditional Sanuki Udon with Dashi Broth Set

with Toppings Set of Tempura Flakes, Bonito Flakes, and Sudachi Citrus Juice

With the ease of convenience in mind, this Traditional Sanuki Udon with Dashi Broth Set comes with everything you need.

The star of the show, you will find ‘half-made(半生)’ udon noodles cut with a kitchen knife. This is to ensure that the noodles have sharply defined edges where it is boiled and  then neatly wrapped up to be packaged.

This process is done so that the soup absorbs into the udon easier once it is prepared. It makes each mouthful flavoursome and allows for it to be chewed and swallowed without any strain.

No udon meal is complete if there is not any ‘Mentsuyu’.
This is a dark, somewhat smoky soup base used for noodle dishes like udon.
It is made from a combination of various ingredients like soy sauce, mirin, bonito flakes, and sake.

The taste is delicate, yet distinct and packed full of umami. 

For additional toppings included,

1. ‘tenkasu’(Tempura Flakes)
Fried tempura bits that provide some variety in texture. These are made using healthy canola oil, allowing for its soft fragrance  and subtle flavour to shine.

2. ‘katsuobushi’ (Dried bonito flakes)
They provide an extra layer of depth and sophistication to the taste of the dish. The ones used in this case specifically is ‘honkarebushi’, essentially a more premium version of katsuobushi where it goes through an extra fermentation process called ‘kabitsuke’.

3. Lastly, you will find ‘sudachi’ juice.
Similar to yuzu, it is a sour citrus fruit where its extract is used for culinary purposes. Depending on your preference, you can add as much of it to the mentsuyu as you like, altering the flavour of it with some tartness.

Founded over 110 years ago, the company of Ishimaru Seimen has been devoted in creating the highest quality and best tasting noodles.
Always striving towards this goal, they believe in using traditional techniques that made noodles in the Kagawa Prefecture here so famous.
While these traditional techniques have been improved upon through innovation and  technology, it is still a core belief that locally grown wheat is the golden key in their  products.
Known across Japan as the udon prefecture, Kagawa is abundant with restaurants  that feature the renowned Sanuki udon.
It is so popular in fact that many people embark on a tour across the prefecture to try udon in multiple places in search of the greatest one. 
Fortunately, Ishimaru Seimen has developed their own Sanuki bukkake udon product,  bringing the famous flavours of Kagawa right to your doorstep.

Triumphs in Consecutive Dry Noodle Grand Prix

"The Dry Noodle Grand Prix" is the ultimate competition to determine the best noodles in Japan, showcasing the pinnacle of traditional Japanese staple.
Noodles of exceptional quality from all corners of Japan come together in this event, where participants cast their votes for the top choice among the competing menus.
In this championship, Ishimaru Seimen's udon not only clinched the overall grand prize but also achieved a back-to-back victory in the udon category.

Evolution in Udon Craftsmanship since 1904

Paired with the continual study of techniques for the production phase, it is an  assured progression of advancement for the quality. 
‘Sanuki no Yume’, which is a type of domestic wheat that has been specifically  manufactured to use in the creation of Sanuki udon is a core ingredient.

Story of Ishimaru Seimen