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Japanese Udon to Enjoy Generously

[Sanuki Bussan]

Sanuki Udon (Large Quantity)

One-Line Review from the Product Committee
  • MD C

    This noodle is made in Kagawa Prefecture, the home of Japanese udon in the Shikoku region. It's made using a traditional method of kneading with plenty of water and then aging it for a long time.

  • Editor J

    It has a silky smooth surface and a chewy, springy texture. The sweetness and flavor that emerges with each chew make me feel like it's a perfectly crafted noodle.

  • Designer S

    I love udon so much that I intentionally visit Takamatsu, a pilgrimage site for udon. Eating udon made with Sanuki Bussan's noodles reminds me of that taste!

Kurly’s Comment

Noodles with "Koshi"

In Japan, the word "koshi" is used to describe the texture of udon. It refers to the elasticity and chewiness of the noodles. The Sanuki Bussan udon introduced here has lively koshi noodles. They break off smoothly yet have a chewy and springy bite. The smooth surface also gives a pleasant sensation on the tongue. I recommend this to anyone who keeps thinking about the udon they had in Japan.

About Brand

Located in the home of Japanese udon

Sanuki Bussan

Sanuki Bussan is a company specializing in Sanuki Udon, established in 1978. It is located in Kagawa Prefecture, Shikoku region, also known as the 'home of Japanese udon'. Takamatsu, a pilgrimage site for udon lovers, is also in Kagawa Prefecture. Sanuki Bussan produces a variety of noodles using carefully selected ingredients such as wheat grown in Kagawa Prefecture and first-grade wheat. Recognized for its excellent quality, it is loved not only in various parts of Japan but also exported overseas.

Enjoy plenty of Japanese Udon

[Sanuki Bussan]

Sanuki Udon (Large Quantity)

Kurly Committee's One-Line Review
  • MD C

    These noodles are made in Kagawa Prefecture, the home of Japanese udon in the Shikoku region. They are made using traditional methods, kneading with a lot of water and aging for a long time.

  • Editor J

    They have a silky smooth surface and a chewy, springy texture. The more you chew, the sweeter and more flavorful they become, making them a truly well-made noodle.

  • Designer S

    I love udon so much that I've intentionally visited Takamatsu, a pilgrimage site for udon. Eating udon made with Sanuki Bussan's noodles reminds me of that taste!

Kurly’s Comment

Noodles with 'Koshi'

In Japan, the word 'koshi' is used to describe the texture of udon. It refers to the elasticity and chewiness of the noodles. The Sanuki Bussan udon introduced here is known for its excellent koshi. It breaks gently yet is bouncy and chewy. The smooth surface also provides a pleasant sensation on the tongue. We recommend this to anyone who misses the taste of udon they've had in Japan.

About Brand

Located in the home of Japanese udon

Sanuki Bussan

Sanuki Bussan is a specialty udon company that opened in 1978. It is located in Kagawa Prefecture in the Shikoku region, also known as 'the home of Japanese udon.' Takamatsu, a pilgrimage site for udon, is also in Kagawa Prefecture. Sanuki Bussan produces various noodles using carefully selected ingredients, including wheat grown in Kagawa Prefecture and first-grade wheat. Recognized for its excellent quality, it is loved not only throughout Japan but also exported overseas.

California Proposition 65

⚠️WARNING: Consuming this product can expose you to chemicals including lead and cadmium which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.p65Warnings.ca.gov/food.

This notice is provided in accordance with California state law.
For more information, please visit www.P65Warnings.ca.gov/food.