Unique to the Goto islands, many people in Japan have not tasted these noodles!
Thecamellia japonica plant has tall, dark leaves which bloom deep pink flowers with bright yellow centers. They grow along streams in the mountains of Japan and its oil is the secret behind the silky yet chewy texture of one of Japan’s rarest udon noodle: goto udon.
The shape and texture comes from hand-twisting the noodles into strands and then repeatedly pulling the noodles. Camellia oil is added to smooth the surface of the dry noodles in a process called migaki (literally “polishing”) - a technique that has been passed down over centuries. Even after boiling, you can taste the faint aroma of camellia oil from the wooded streams of Goto Islands.
How to prepare: To cook, slowly add the noodles to 2L of boiling water. Adjust the heat to keep a gentle boil and cook for 7 mins. Drain and rinse under cool water. On the Goto Islands, goto udon are typically eaten with a soy based dipping sauce combined with a raw egg. Make a simple dipping sauce by combining 1 cup ofdashi with ¼ cup ofsoysauce (available in ourCreative Beginnings: Redefining “Wa” Care Package). The noodles can also be enjoyed with a light, tomato-based sauce or added to soup.
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.