Pulled & Pressed Noodle Texture

The Art of Noodle Making Technology achieving "Tender and Chewy" Texture

1. The hand-pulled ; achieving Tenderness

Method of making noodles involves stretching and pulling the dough repeatedly by hands to create thin, long, elastic noodle strips. This method requires skill and practice to achieve the desired soft elasticity and the resulting noodles are typically known for their tenderness and delicate texture.

2. The rolling pin-prossed ; achieving Chewiness

Method of making noodles involves flattening and pressing the dough with a wooden rolling pin. This method creates noodles with a chewier texture, as the dough is compressed and more gluten is developed. The art of rolling pin-presssed noodles wherein dough is kneaded with a rolling pin and cut by a knife to make noodles tender and chewy.

3. A dough aging with abundant mixture of pure water

All of the 'Hand pull & Pin pressed' Noodle Making techniques can be possibly achieved only through perfect, repeated Dough Aging process. The hydration level and equilibrium balance of 'water and flour' within Dough is altogether the key base of the optimal 'Tenderness and Chewiness' of noodle texture. In general, the more water and the better!

This sounds very simple, but the real incarnation with consistency in many different noodles making relies on not just technical knowhow but also the Artisan spirit.

Shrimp Udon

The combination of tender and chewy noodles with shrimp udon

• The best “tender and chewy” taste made within the cutting-edge noodle making techniques “the hand-pulled, rolling pin pressed.   
• Genuine taste made by self-manufactured Katsuobushi soup.
• Savory flavor frying balls and dry seaweed

1. Volume : 305g

2. Shelf Life : 12month

3. Storage Method : Cold Storage (below-18℃)

4. Packing  : 18ea / CTN

5. Cooking Method : Put 350ml of water in a pot and when the water starts to boil, add noodle and sauce and stir evenly over high heat for 3 minutes.

* Put the garnish block down.