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[이시마루제면] 사누끼 우동 - Kurly USA

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[Ishimaru Seimen] Sanuki Udon

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[Ishimaru Seimen] Sanuki Udon

$14.10
19%
$14.10
$17.60
Shipping calculated at checkout.
origin See product description/detailed information
Weight/Capacity 300g
Sales unit 1 pack
Allergy Information - Contains wheat

The home of Sanuki udon [Ishimaru Seimen] Sanuki Udon

Among all udon varieties, Sanuki udon is probably one that everyone has heard of and tasted. Sanuki udon, a specialty of Kagawa Prefecture in Japan, is widely known in Korea. It captivates people of all ages with its firm and chewy noodles. To deliver an even chewier and firmer texture, Kurly is introducing Ishimaru Seimen's Sanuki udon. Ishimaru Seimen is a renowned udon maker with a history of over 100 years in Kagawa Prefecture, the home of udon, and is trusted by many. Even locally, people flock from all over Japan on udon bus tours just to taste their noodles, which speaks volumes about its popularity, doesn't it? Experience the firmness and chewiness of Sanuki udon, as if you're tasting it in its homeland, right now at Kurly.

Udon with over 100 years of history and expertise Ishimaru Seimen's Sanuki udon not only boasts great taste and texture but is also an additive-free udon that prioritizes health. The secret to its chewy and firm noodles lies in Ishimaru Seimen's unique manufacturing technique, perfected over years of expertise. No synthetic preservatives or seasonings are added. Instead of machines, the noodles are hand-kneaded and cut using specialized udon knives in a "hocho-kiri"* method, which protects the cut surface and helps maintain the original taste and texture of the udon. After more than 2 hours of fermentation and 43 hours of drying, Ishimaru Seimen's Sanuki udon is finally born.

*Hocho-kiri: A method of cutting noodles with a knife to protect the cut surface.


Kurly’s Note

About Brand

Driven by the principle that "high-quality ingredients are fundamental to udon production," Ishimaru Seimen has dedicated itself to manufacturing dried noodles. It began in 1904 when its founder, Ishimaru, started making dried noodles in Kagawa Prefecture, an area historically known for its wheat cultivation. His unwavering commitment to producing high-quality udon noodles in his hometown of Sanuki laid the foundation for Ishimaru Seimen, a specialized Sanuki udon brand with over a century of history.

Ishimaru Seimen boasts the largest factory scale in Japan and has actively invested in improving its dried noodle manufacturing facilities and technology. By introducing automation and advanced equipment, they conduct detailed quality inspections and stringent hygiene checks at each stage of the process—kneading, fermentation, cutting, drying, weighing, and packaging—with the help of the latest inspection equipment and dedicated staff. Furthermore, they offer factory tours to domestic and international tourists, striving to promote Sanuki's udon culture throughout Japan and worldwide.

Famous Sanuki Udon [Ishimaru Seimen] Sanuki Udon

Among udon varieties, Sanuki udon is probably one that everyone has heard of and tried at least once. Sanuki udon, a specialty of Kagawa Prefecture in Japan, is widely known in Korea. It boasts bouncy noodles and a chewy texture that captivates people of all ages. To deliver an even chewier and bouncier udon experience, Kurly is introducing Ishimaru Seimen's Sanuki udon. Ishimaru Seimen is a renowned udon maker with a history of over 100 years in Kagawa Prefecture, the home of udon, and is trusted by many. It's so popular that people from all over Japan flock there on udon bus tours just to taste it. Experience the bouncy and chewy texture of authentic Sanuki udon, as if you're tasting it in its homeland, right now at Kurly.

Udon with over 100 years of history and expertise Ishimaru Seimen's Sanuki udon not only offers great taste and texture but is also an additive-free udon that's good for your health. The secret to its chewy and bouncy noodles lies in Ishimaru Seimen's unique manufacturing techniques, refined over years of experience. No artificial preservatives or seasonings are added. Instead of machines, the noodles are made using a hand-kneading method and cut with special udon knives in a "hocho-kiri*" style, which protects the cut surface and helps maintain the original taste and texture of the udon. After more than 2 hours of aging and 43 hours of drying, Ishimaru Seimen's Sanuki udon is finally born.

*Hocho-kiri A method of cutting noodles with a knife to protect the cut surface.


Kurly’s Note

About Brand

Ishimaru Seimen, committed to manufacturing dried noodles based on the principle that "high-quality ingredients are fundamental to udon production," was founded in 1904 by Ishimaru in Kagawa Prefecture, an area historically rich in wheat cultivation. By dedicating his life to producing high-quality udon noodles in his hometown of Sanuki, the brand, Ishimaru Seimen, specializing in Sanuki udon with over 100 years of history, was born.

Ishimaru Seimen boasts the largest factory scale for dried noodle production in Japan, actively investing in and improving its manufacturing facilities. By adopting automation and advanced equipment, meticulous quality inspections and stringent hygiene checks are conducted at each stage of the process—kneading, aging, cutting, drying, weighing, and packaging—by the latest inspection equipment and dedicated staff. Furthermore, they offer factory tours to domestic and international tourists, striving to promote Sanuki's udon culture throughout Japan and the world.

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.