Hand‐Stretched Udon Noodles

These thin udon noodles are made using a hand-stretched technique that has been passed down for generations in the Goto Islands of Nagasaki Prefecture, located in Kyushu, western Japan. The unique composition results in thin yet firm noodles, creating a lustrous texture that goes down smoothly.   Three Delicious Ways to Enjoy Goto Udon: 1) Enjoy the hot Kama-age udon by dipping it in noodle soup broth made with roasted flying fish broth. 2) Kama-tama style with beaten egg and soy sauce mixed with them. 3) Chilled as zaru udon.   [This product's "best before" date is 365 days after the date of packaging. 100% of our products are created in carefully monitored facilities in Japan, and then shipped to overseas markets, so please note that our "best before" date may be sooner than packaged products that contain preservatives. No products can be exchanged within 30 days of the "best before. Thank you for your understanding.]