North American family Khorasan (kamut) organic wheat and a touch of Eden Sea Salt crafted at the Sobaya company of Montréal, Canada. Khorasan is an ancient wheat recently revived aka kamut. Many sensitive to modern wheat find they can enjoy it. Udon's shape and thickness is similar to linguine. Delicious, mildly sweet and smooth, it's rich in protein, thiamin B1, magnesium, and zinc, and provides fiber, iron, and niacin B3. Low sodium. Versatile for stir-fries, salads, and with dashi - a shoyu soy sauce kombu broth. Packed in reclosable boxes made of recycled paper, one of the most environmentally friendly recyclable packages available.
Eden Kamut Udon is North American family farm organically grown Khorasan (kamut) wheat with a touch of Eden Sea Salt. Traditionally crafted at the Sobaya company of Montréal, Canada using the same roll-and-cut process used for Udon and Soba in Japan. The Sobaya Company imported Japanese equipment for North America's only certified organic, traditional soba and udon noodle factory. They make the finest soba and udon in the Western hemisphere. Khorasan is an ancient wheat variety recently revived aka kamut. Its plump golden amber grains provide superb flavor and high protein. Udon's shape and thickness is similar to linguine's. Delicious, mildly sweet and smooth.
Eden Kamut Udon begins with Eden chosen organic grain, fresh milled for each production. Flour is kneaded with pure water and fine sea salt. Salt binds the dough, enhances flavor, and preserves the dried pasta. Dough is rolled out and folded onto itself eight times, then cut to length. Long strands of noodles are lifted onto racks, rolled into drying rooms, and allowed to dry slowly for up to two days depending upon thickness and ambient temperature/humidity. Dutifully tended, they are hand-cut and packed when perfectly finished. Patience and a no-shortcut approach create superior texture, flavor, and ultimately well nourished well-being.
All Eden traditional organic Japanese pasta is packed in boxes made from recycled and recyclable paperboard, one of the most environmentally friendly packages available. According to the 100% Recycled Paperboard Alliance (RPA100.com), "Fourteen trees are saved for each ton of paperboard converted to 100% recycled paperboard. Trees are critical to the sequestration of CO2 (a greenhouse gas) in North America. For each ton of paperboard converted to 100% recycled paperboard, an equal amount of recovered fiber has been diverted from municipal landfills. Production of 100% recycled paperboard uses 50% less energy than virgin grades of paperboard, thus significantly reducing greenhouse gases released into the environment."
Khorasan Triticum turgidum spp. turanicum is an ancient wheat native to Asia Minor and Egypt named Khorasan after the largest province in Persia in its northeast where it once dominated agriculture. Khorasan in Persian means 'place of the sun.' Other common names are Kamut trademarked in 1990, Camel's Tooth, Oriental, Prophet's, or King Tut's wheat. Introduced to the U.S.A. in Montana in 1949, its golden grains or berries are three times the size of modern wheat. It has the highest protein of all wheat, is closely related to the ancient grain spelt, and is a relative of durum wheat.
Many people sensitive to modern wheat find they can thoroughly enjoy this ancient variety. Although it does contain gluten, it is highly water soluble gluten making it easier to digest than common wheat. This is due to kamut's unique nutritional composition. The International Food Allergy Association (IFAA) says, 'For most wheat sensitive people, Kamut grain can be an excellent substitute for common wheat.' Dr. Ellen Yoder, President of IFAA and a team of independent scientists and physicians arrived at this conclusion after studying two groups of wheat sensitive people - those with immediate immune system responses and those with a delayed immune system response. The delayed immune response group showed a remarkable 70% greater sensitivity to common wheat than to Kamut. With the immediate immune response group, those who were severely allergic, they found that 70% had no, or minor reaction to Kamut. The Kamut Association of America and Europe call kamut 'the wheat you can eat'.
According to FDA, "Low fat diets rich in fiber-containing grain products, fruits, and vegetables may reduce the risk of some types of cancer, a disease associated with many factors." Organic Eden Kamut Udon is fat free and a good source of fiber. Also, "Diets low in sodium may reduce the risk of hypertension or high blood pressure, a disease associated with many factors.' Organic Eden Kamut Udon is low sodium, rich in protein, thiamin B1, magnesium, and zinc, and provides fiber, iron, and niacin B3.
Commercial pasta is highly refined chemically treated flour, processed in minutes through teflon dies and ultra high heat or microwave drying resulting in inferior flavor, diminished nutrition, and dubious value. Organic Eden Kamut Udon is a wise choice. Light, delicious, and nourishing because it's made with patience, care, the best grain, and handling that enhances its value.
Eden organic traditional Japanese pastas are delicious, strengthening and nourishing. With so many different flavors of Eden pastas (and beans, sea veggies, condiments, and much more ... ) you can stock your pantry and make healthy meals easily with satisfying variety. Delicious in dashi - shoyu soy sauce kombu noodle broth and ideal in salads and stir-fries, with a dipping sauce, or any way you enjoy pasta. Try it with Eden Wakame Flakes in Quick and Easy Udon Salad in our recipe section.
Traditional Cooking Instructions for Japanese Noodles
Udon and Soba can be boiled just like other pasta or you can use the traditional Japanese cooking method which takes a little longer but is well worth it. This method is called the shocking method, cold water is added to boiling water several times during the cooking process creating a firmer, al dente noodle. For this method place 2 quarts of cold water in a large pot, cover, and bring to a boil. Remove the cover, add the noodles, and stir to prevent sticking. As soon as the water comes to a boil again, add enough cold water to stop the water from boiling (about a 1/2 cup). Bring to a boil again, and add cold water again. Repeat one or two additional times until the noodles are done. Periodically check the noodles by removing a strand and biting or cutting it in half. If the center of the noodle strand is white and the outside is darker, the noodles are not done. When the center of the noodle is the same color as the outside, and the noodles are firm yet tender to the bite they are done. Rinse cooked Udon and Soba noodles under cold water. This lowers sodium and prevent clumping.