Mizusawa Udon assortment 8 portions [Gunma] View larger

Mizusawa Udon assortment 8 portions [Gunma]

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The 1300 years history born from exquisite water and tradition - Mizusawa Udon.

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3,100 JPY

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Ingredients:noodles- floured(wheat flour, salt),(Soy sauce (brewed), sugar mixture isomerized liquid sugar, sugar, protein hydrolyzate, sodium chloride (modified starch), bonito (crushed), dried bonito extract, rude mixing (grinding), Garasupu, brewing vinegar, mirin, anchovy extract, kelp, seasoning (amino acids), including wheat, mackerel, soybean, chicken, pork part of the raw materials
Content: noodle 300g × 4, concentrated noodle soup 50ml × 4, manufacturer sesame 2.5g ×4
Storage Method:Save at room temperature to avoid places direct sunlight and high temperature and humidity
Expiration date: 90 days
Manufacturer(Region); Nanyotei(Gunma)

Mizusawa Udon is a type of Udon served at the Udon shop street established in front of the gate of Gotoku-zan Mizusawa-dera at Ikaho-cho, Shibukawa City, Gunma Prefecture.
Mizusawa-dera (temple) was founded around 1300 years ago. It is said that Mizusawa Udon first started when the Buddhist priest of that era passed down the recipe of Udon.
Udon was then served to the visitors of the temple, and gradually Udon shops like the present form started to establish in a row. Even now as each one creates a unique specialty, the traditional taste is still being preserved.
Mizusawa Udon only uses the water at the foot of Haruna mountain, flour, and salt. Once the flour is kneaded, two days are spent on traditional techniques to create a firm and chewy but transparent texture. Only Udon made from flour, salt and Mizusawa water without containing additives such as starch or rice vinegar are registered as Mizusawa Udon.

Mizusawa Udon of Udon teahouse Mizusawa Manyotei was awarded a gold prize by the Monde Selection (contest of international institute of quality selection initiated by the Belgium government established in 1961) for six consecutive years from 2009 to 2014.
Monde Selection is not only reputed for design and taste, but also for food security and safety. The gold prize awarded this time shows that our approach towards food security and safety has been greatly recognized internationally.
Also, the Japanese food culture Udon has been greatly recognized for its taste and quality.

In order to maximize the firmness and smoothness through the throat, it is recommended to have the Udon chilled (Zaru-Udon; chill with cold water after boiling the noodle) before eating.
Name: half a lifetime Udon noodles (Mizusawa Udon noodles)

■水沢うどん詰め合わせ8人前
「水沢うどん」は、群馬県渋川市伊香保町の五徳山水沢寺の門前に形成されたうどん店街で出されるうどんです。
水沢寺は約1300年前に開かれました。当時の僧侶がうどんの製法を伝えたのが水沢うどんの始まりといいます。
うどんは参拝者に振る舞われ、次第に現在のようなうどん店が並ぶようになりました。現在もそれぞれの特色を出しながら、伝統の味を守っています。
水沢うどんは、榛名山麓を流れる水と小麦粉、塩だけを使い、粉をこねてから仕上げるまで伝統の手法で2日間をかけることで、強いコシと透明感のある麺が生まれます。小麦と塩、水沢の水で打ち、デンプンや米酢などの添加物を加えていないものだけが「水沢うどん」として登録されるのです。

うどん茶屋水沢万葉亭の「水沢うどん」は、2009〜2015年7年連続でモンドセレクション(ベルギー政府主導で1961年に創設された国際品評機関のコンクール)で「最高金賞」を受賞しました。
モンドセレクションは、デザインや味だけでなく、食の安全・安心に対しての評価が高く、今回の最高金賞受賞は、弊社の食の安全・安心への取り組みが海外でも大きく評価されたことを物語っています。
そして、日本の食文化である「うどん」という食品の味・品質が高く評価されました。

コシの強さとのど越しの良さを生かすため、冷たいざるうどん(麺をゆでた後、冷水で締める)にして食べるのがオススメです。

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Mizusawa Udon assortment 8 portions [Gunma]

Mizusawa Udon assortment 8 portions [Gunma]

The 1300 years history born from exquisite water and tradition - Mizusawa Udon.