When it comes to famous noodles from Japan, almost everyone has heard about ramen. But are you familiar with Futonaga Udon? Udon is quickly becoming one of the most well known Japanese noodles around the world. Most commonly used in soups, but equally delicious cold with a dipping sauce or in a salad, this thick Japanese noodle is sure to be a hit on any menu.
Not All Noodles are made the same
Futonaga Udon Noodles can range in size, shape, ingredients as well as varied production methods. Not all brands use quality ingredients or follow traditional Japanese noodle making methods.
Success starts with choosing a noodle that is consistent in quality, production and also meets the growing demand for GMO free alternative foods.
Authentic Traditional Japanese Futonaga Noodles
For more than 115 years Nanka Seimen has been producing Authentic Futonaga Udon using simple ingredients and strictly adhering to the time honored Japanese methods that have been passed down for generations. Each batch of our Futonaga Udon is made using locally procured clean ingredients that are Non-GMO, Certified Halal and Certified Kosher.
The four-day process begins with creating noodle dough in small batches using Non-GMO high protein flour and premier salt which is aged, allowing the ingredients to activate – a key factor for achieving excellent noodle strength. As is the custom in Japan, multiple sheets of noodle dough are pressed, providing multiple layers, which give our noodles its authentic bouncy texture, and superior flavor absorption. Our final step incorporates a gentle slow-drying process over multiple days which creates the noodles authentic texture, strength, and integrity.
Traditional sheeting, combined with our small batch process allows the ingredients to thoroughly mix for a consistent high quality Udon all the way through.
Nanka Seimen Udon Futonaga hold-up very well in pre-staging, our noodles absorb the flavor of the broth without becoming mushy – Always delivering a firm, bouncy texture.
Try Nanka Seimen Traditional Futonaga Udon Noodles – Free
We personally invite you (Professional Chefs, Restaurants and Food Distributors) to try Nanka Seimen Traditional Japanese Noodles and Egg Roll Wrappers absolutely free.
Our traditional Japanese Noodles and Wrappers deliver a light, tasty bite that few can resist. Compare the quality, taste and texture to your current brand – Experience the difference a quality traditional Udon Futonaga can have on your menu items.
We guarantee Nanka Seimen Traditional Japanese Noodles will:
- Hold up better to staging and maintain a fresher flavor, delivering a better plate presentation.
- Always produced using traditional sheeted production and multi-day drying process to provide excellent flavor absorption.
- Be strong, preventing breakage during preparation.
- Have a delicate bite that is firm yet soft and never mushy.
- 100% Cholesterol & Trans Fat Free.
- 100% Preservative Free, never any artificial flavors added.
- 100% Kosher and Halal.
- 100% Non-GMO
After you’ve requested your Free Sample Kit, please take a minute and browse our Recipe Section.
About Nanka Seimen
Since 1905, Nanka Seimen has been proudly produced in the United States and has continuously produced an assortment of Japanese Noodles and Skins out of our manufacturing facility located in Los Angeles, CA. Our time honored recipes and methods are based on traditional processes that are practiced to this day in Japan. Today, Nanka Seimen is still a proud family business located in Southern California and honored to be serving customers worldwide.
In addition to dry noodles, Nanka Seimen produces quality Fresh Noodles and Skins/Wrappers, using authentic ingredients and Traditional Japanese processes. We proudly offer all of our customers an authentic taste of Japan right here in Southern California. We firmly hold to our Traditions and our Quality to the highest standard.
I have bought Nanka Seimen Golden Dragon Egg Noodles for years, and only within the last year, it was brought to my attention that the sodium content in that product is 670 mg per serving (28% daily value). The ingredients; Enriched Unbleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Egg Yolk, Salt.
I do not understand why the sodium content is so high, especially when salt is listed at the end of the ingredients, indicating it is smallest amount. This is alarming to me, as I am very conscious of sodium consumption.
Is it a typographical error? (The parenthesis before Wheat Flour, might be, because there is no end parenthesis).
Please advise and reply to this email message.
Sharon, Thank you for being a customer and asking your question about the sodium content of our Nanka Seimen noodles. Because our noodles are made in small batches and slow dried in the traditional Japanese methods, there is a certain salt level required to make sure the noodles dry properly to deliver the ideal noodle texture. However, when the noodles are cooked a high percent of this salt is leached out into the water and only about 20-25% of the sodium remains in the product. So the sodium level is greatly reduced after cooking and rinsing the noodles, which is why the noodles do not taste salty after cooking. But the FDA labeling laws require us to calculate the total sodium level based on the formula and not after the noodles are cooked therefore we need to list the total sodium content as formulated on the label. If you would like to see the lab report showing the sodium level after cooking please send me a request on our website “Contact Us” tab and I will share the report with you. Thank you and I hope this answers your question.