[　Product Features　]

Kansai’s udon is characterized by its round cut and elastic texture.

It goes well with udon soup stock, and is ideal for hot kake udon, colander udon in summer, and nabe dishes in winter.

[　About the product development　]

We have reproduced the chewy texture that Kansai people have long enjoyed.

We have realized that firmness is not the only thing that makes udon delicious.

[ How to boil (90g per serving) ]

[1] Before boiling the noodles, prepare the sauce, condiments, and utensils.

[2] Place the noodles in a liter of boiling water and boil for 10 to 11 minutes.

[3] After boiling, quickly drain the water in a colander and drain well.

[4] Serve in a bowl of rice topped with warm soup, condiments, and your favorite garnish.