Hand-pulled Goto udon for commercial use Nanatsubaki (made with domestic wheat and Goto’s specialty camellia oil)

“Goto udon” is a local dish unique to Goto, packed with ingredients and culture cultivated on the beautiful islands of the Goto Islands.

It is made using the traditional hand-stretching method, which takes time and effort.

Because of this, it is difficult to mass-produce and production is limited, so it is rare and is sometimes called “phantom udon.”

“Goto udon,” which shines with craftsmanship, is different from other udon,

because the noodles are very thin, with a smooth texture and an impressive smoothness.

The noodles are exquisitely thin, elastic, and supple.

The ingredients of Goto udon are carefully selected domestic wheat, camellia oil, a specialty of the Goto Islands, and 100% Goto salt. Because the ingredients are simple, the taste of the ingredients is the deciding factor.
You can feel the richness of the ingredients from the flavor of Goto udon noodles.

This product is a frozen noodle that locks in the deliciousness of Goto Udon by using the latest freezing technology, the 3D Freezer, to maintain the moisture content of the noodles.

This frozen noodle does not require pre-boiling, so you can cook in less time.

It only takes 3 minutes to boil.

Another advantage is that the noodles remain stable after boiling, compared to boiling dried noodles.

Not only are they delicious both hot and cold, but they can also be used in other dishes such as grilled udon.

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