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[Original Case Pack: 20 units]
Inaniwa udon noodles from Akita Prefecture have been enjoyed in Japan for 400 years and are esteemed as one of the three most appreciated varieties of udon noodles. The medium thin, flat, pulled noodles are extremely smooth and substantially chewy. These features come from a unique production process. Ogawa’s experienced noodle-making craftspeople knead dough thoroughly to aerate it, then hand-pull and shape it into noodles. The entire process takes four days, ensuring that air is effectively trapped in the dough which gives the noodles their defining characteristic—being smooth and chewy at the same time. Additionally, because of the aeration, Inaniwa udon can be cooked in a short length of time—just 3 minutes in boiling water! Also important is that Ogawa only uses wheat flour grown in Japan, local spring water, and sea salt with no additives.
How to Use Handmade Inaniwa Udon Noodles “Ogawa":
You can enjoy Ogawa’s Inaniwa Udon hot or cold. If you choose cold, cook it in boi
$10.50
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