Shimada zukuri jigona udon
These are handmade udon noodles made with wheat flour from Saitama Prefecture. They are distinguished by their firm texture and specific thickness.
Saitama is the second largest prefecture in Japan in terms of udon production, just after Kagawa Prefecture, making it a little-known udon country.
The most distinctive feature of Saitama's udon culture is the existence of noodles and the ways of eating them that vary by region. There are about 30 different types.
Wheat flour, salt, thickener: oxidized starch.
Nutritional Values per 100 g- ENERGY 345 kcal
- FATS 1.2 g
- INCLUDING SATURATED FATTY ACIDS 0.2 g
- CARBOHYDRATES 67 g
- DON'T SUGAR 0 g
- PROTEINS 7.3 g
- SALT 6.31 g