Traditional Japanese Udon thick dry noodles
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Sanuki Udon 讃岐うどん is a typical dish from the Kagawa region (formerly called Sanuki), a region very famous for its Udon noodles: very specific, one of the artisanal steps in making Sanuki Udon is to crush the dough by treading on it with the feet to soften it!
Udon うどん are thick, soft and elastic white Japanese noodles prepared with wheat flour mixed with water and salt.
Their size varies from 2 to 4 mm in width. Udon can be eaten hot or cold, in broth or with a sauce (such as sesame).
Data sheet
| Energy kcal | 322 Kcal |
| 1347 | |
| Fat | 1.6 g |
| Saturates | 0.3 g |
| Carbohydrate | 68 g |
| Sugars | 2.5 g |
| Protein | 9 g |
| Salt | 5.3 g |
Composition: wheat flour, salt
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