Thick, chewy udon noodles have become one of Japan's most iconic dishes.
These unique udon noodles have an even chewier texture thanks to the addition of mozuku, a type of brown seaweed found only in the seas surrounding Okinawa, Japan’s southernmost tropical islands. Mozuku is known for its slimy texture and slightly briny taste with a hint of sweetness which adds a special local twist to udon noodles.
Seiwa Shokuhin makes these mozuku noodlesusing two simple ingredients: raw mozuku harvested around Iheya Island in Okinawa and wheat flour produced in Hokkaido. The mozuku accounts for about 30% of the noodles while the umami-rich broth is made from organic soy sauce and seasonings from the seas of Okinawa.
How to prepare: Add noodles to 1 liter of boiling water for 10 mins then drain. For hot udon, add the noodles to a bowl of the broth mixed with 400-500ml of hot water. For cold udon, dip the noodles into a bowl of the broth mixed with 100-200ml of cold water. You can also add chopped green onions, wasabi or a dash of Hontaka Shichimi Togarashi (Seven Spice Blend).
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.