Organic Japanese wheat noodles with a shape and thickness like linguine. Roll-and-cut made in Japan from organic spring wheat flour, sea salt, and slow air-drying. Udon is Japan’s most popular noodle dish, served year-round. Smooth, deliciously al dente Udon is typically served in umami-rich shoyu noodle broth, dashi. Dashi broth, made with shoyu (sometimes miso), mirin, shiitake, and kombu, offers a savory umami base that complements both Eastern and Western dishes. Italian pasta is typically served with tomato or Alfredo sauce.

Udon is equally versatile and pairs well with both. Dashi broth is a welcome addition to Western cooking styles. Udon noodle dishes include pasta with a sauce (tomato, Alfredo, pesto, etc.), noodles in dashi, stir-fries, soup/stews, noodle salads, and they shine with olive oil and herbs.