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!