Highlights
- Made with raw mozuku seaweed from Okinawa and high-quality Hokkaido wheat flour
- Thick, chewy noodles feature the unique slightly sweet, briny taste of mozuku
- Convenient package also includes umami-rich soy sauce broth
These unique udon noodles have a thick, chewy 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 noodles using 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.
Size: 160g noodles/ 80ml soup
Storage: Room temperature
Ingredients: Noodles: Wheat flour (Hokkaido), Okinawan mozuku Broth: Organic soy sauce, kelp extract, bonito dashi, dried shiitake mushroom, sugar, sweet sake, salt, fermented wheat sauce, starch, fermented extract (includes wheat and soy)
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 noodles to 1 liter of boiling water. Cook for 10 minutes and 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 shichimi togarashi (seven-spice blend).
Substitutions: Use in stir-fries, soups, and hot pots in place of other noodles.
Recipes:
Teriyaki Tofu Udon in a Chili Peanut Soup
,
Vegan Yaki Udon with Green Tea Leaves
,
Ume Konbu Cha Stir Fried Noodles