It’s not surprising that Udon Noodles are quickly becoming a favorite and stealing center stage in all things noodles (sorry Ramen). This thick and slurpable noodle delivers a soft and chewy bite with a smooth texture. This amazing noodle is adaptable to fresh flavors of the sea or the comfort of beef and chicken. Not only that, but because of Udon’s thick and filling attributes they are a key ingredient for simple and clean dishes.
Clean and Simple Traditional Japanese Udon
Udon Noodles are not a new invention, the tradition of these noodles date all the way back to 1241 AD. In today’s world, the consumer pursuit of clean and simple ingredients has naturally led to the spike in popularity of Udon Noodles. The same wholesome ingredients that warmed bowls centuries ago are making a reappearance right before your very eyes. So much of the world may have changed, but Udon Noodles are the same. Simple, clean, satisfying.
Nanka Seimen has been producing quality GMO Free Japanese Udon Noodles since 1905, using only the traditional production methods passed down for generations. Clean, simple and GMO Free ingredients make our Udon Noodles a perfect choice for any restaurant or family.
Udon is one of the few noodles that is both satisfyingly filling and delicate on the palate. It’s the perfect noodle choice for simple and clean dishes – hot or cold with toppings and broths, customized to your menu and satisfy your hungry customers.
Why Choose Nanka Seimen Udon Noodles?
- Strong, preventing breakage during preparation.
- Sheeted production & multi-day drying process provides excellent flavor absorption.
- Holds up well to staging and maintains fresh flavor
- Delicate bite that is firm & soft – never mushy
Try Nanka Seimen Traditional Udon Noodles – Free!
We personally invite you (Professional Chefs, Restaurants and food distributors) to try Nanka Seimen Non GMO Traditional Udon Noodles – Free.
All of noodles are clean label, authentic Japanese recipes starting with high protein flour and premier salt. Using the traditional Japanese method, noodle dough is sheeted, layered and slit to provide each noodle with numerous layers. This crafts our noodles with a natural bouncy bite and superior flavor absorption.