North American family organic spelt, a touch of Eden Sea Salt, crafted at the Sobaya company of Montréal, Canada. Spelt, aka dinkel or farro, is an ancient, distantly related variety of, modern wheat. Many sensitive to modern wheat enjoy spelt and its water soluble gluten. 'It produces a strong body and healthy blood for those who eat it and it makes the spirit of man light and cheerful,' said 12th century healer St. Hildegard. Udon's shape and thickness is similar to linguine. Smooth sweet taste and delightful texture. Provides thiamin B1, niacin B3, magnesium, and zinc. Low sodium. Packed in reclosable boxes of recycled paper, one of the most environmentally friendly, recyclable, packages available.
Eden Spelt Udon is North American family organic spelt with a touch of Eden Sea Salt. Crafted at the Sobaya company of Montréal, Canada using the same roll-and-cut process used for Soba and Udon in Japan. 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.
Eden Spelt 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."
Spelt Triticum spelta is an ancient and distant relative of modern wheat grown about 9,000 years ago in the Fertile Crest area around Iraq, Iran, Jordan, and northern Greece. In Italy spelt is known as 'farro, farricello, Zea, and siligo' and in Germany as 'dinkle'. This ancient grain was the staple bread wheat of Europe and the Middle East until it was displaced by modern hybrid wheat. In Europe spelt is still a major food crop especially in Germany, Switzerland, and the Ardens region of Belgium. Spelt has a strong hull that clings to the grain and is difficult to clean with regular threshing. The hull, however, is a great asset protecting the grain from insects and pollutants, while retaining nutrients, moisture, and freshness during storage. Spelt requires very little nitrogen in the soil to grow well and naturally tend to choke out weeds. A perfect crop for organic agriculture.
The twelfth century healer St. Hildegard von Bingen wrote about spelt, "Spelt is the best of grains. It is rich and nourishing and milder than other grains. It produces a strong body and healthy blood for those who eat it and it makes the spirit of man light and cheerful.' She believed spelt was 'the easiest to digest of all grain."
A significant quality of spelt is that it is allergy friendly. Although it does contain some gluten, it is different than that of modern wheat. The gluten in spelt is highly water soluble, making it easier to digest for people who have allergies to common wheat. Research has found that like kamut, spelt can be an excellent substitute for common wheat for most with allergies.
According to FDA, 'Diets low in sodium may reduce the risk of hypertension or high blood pressure, a disease with many factors.' Eden Spelt Udon is low sodium, low fat, saturated fat free, cholesterol free, and provides thiamin B1, niacin B3, magnesium, and zinc.
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 Spelt 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 traditional Japanese organic 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 the Cold Sesame Udon with Broccoli in the recipe section.
Traditional Cooking Instructions for Japanese Noodles
Soba and Udon can be boiled just like other pasta or you can use a 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.