Sell Japanese Authentic Soumen from SANUKI for 3 Servings Made in Japan [270g] (1pc) [DIRECT FROM JAPAN] best price
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ratings
₱766
Ships from | Japan |
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Product Description
Made in Japan
This Soumen is characterized by its smooth and slippery texture and the firmness unique to Sanuki.
Ingredients (place of origin): wheat flour (made in Japan), salt
Allergenic Substances: Wheat
[How to eat]
Please boil about 3 minutes with boiled water.
Then cool the noodle with cold water.
Drain well before eating.
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QUESTION:
What are differences among Soumen, Hiyamugi, Udon and Soba in Japan ?
ANSWER:
In modern times, Soumen, Hiyamugi and Udon noodles are differentiated by noodle thickness, and machine noodles are differentiated by the following standards according to the Japan Agricultural Standards.
[Soumen]
In the case of machine made noodles, square bars are 0.7-1.2mm wide and less than 1.0mm thick, and round bars are 0.8mm-1.3mm in diameter. ~Round bars are 0.8-1.3mm in diameter.
[Hiyamugi]
In the case of machine-made noodles, square bars are 1.2-1.7 mm wide and 1.0-2.0 mm thick, and round bars are 1.0 mm in diameter. .3 to 1.7 mm.
[Udon]
Udon noodles are defined as noodles thicker than 1.7mm.
"Maru Udon" means round bars.
[Soba]
While Udon noodles, Hiyamugi and Soumen noodles are made from wheat flour, soba noodles are made from ground buckwheat flour.
Ni(2) Hachi(8) Soba : Using wheat flour 20% and buckwheat flour 80%. It has long noodles and slippery feeling.
Ju(10) wari Soba : Using buckwheat flour 100%. It has rough texture and strong aroma.
Sanuki, Sarashina and Shinshu are the region names of wheat origins in Japan.
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Product Specifications
Country of Origin | Japan |
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Dietary Needs | Organic |
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