Thick, Chewy & Hearty
Thick, Chewy & Hearty

Churashima “Beautiful Island” Mozuku (Seaweed) Udon

$11.00

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Quantity
  • Description
  • Details
  • How To Use
  • Tradition to Table
Highlights
  • Thick, chewy and hearty noodles
  • Local tropical island specialty
  • Includes hints of the sea from mozuku seaweed
  • No added salt

Udon noodles are thick, chewy, and hearty wheat-based noodles that are a staple of Japanese cuisine. These local udon noodles are made in Japan's southernmost tropical islands of Okinawa and get their name from “churashima”, Okinawa’s affectionate name meaning beautiful island. Unique to these nodoles is the addition of mozuku, a type of brown, slippery seaweed grown almost exclusively in Okinawa. On its own, mozuku can have a briny flavor from the sea, but when kneaded into the dough of udon noodles, it provides a chewy smooth texture and a mild touch brininess with no extra salt added. A true local specialty!


Size: 160g
Ingredients: Domestic wheat flour, mozuku (brown seaweed) (Okinawa), lactic acid extract

DISCLAIMER:

We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.

Suggested Uses: Add the dry udon noodles to boiling water and cook for 6-10mins. We recommend eating them cold to enjoy the full chewiness of the noodles, however they are also delicious hot. Try eating them tsukemen style (dipping the cold noodles in a hot broth), adding them to a hotpot, or stir-frying them along with your favorite meat and vegetables.
Substitutions: Use as a chewy alternative to noodles or pasta.
Producer: Seiwa Shokuhin
Prefecture: Okinawa


Learn more about Seiwa Shokuhin

Churashima “Beautiful Island” Mozuku (Seaweed) Udon

$11.00

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