[Original Case Pack: 20 units] Udon refers to Japanese traditional wheat noodles, which come in various shapes. Among those varieties, there is a flat and wide, fettuccine-like udon is called “kishimen”. Originating in Aichi Prefecture, kishimen is beloved throughout Japan, but it’s particularly popular with the Aichi locals along with their other regional specialties. Kintobi, an expert in grain milling and noodle making, produces Traditional Kishimen Udon Noodles that have just the perfect texture and flavor loved by the locals. They use premium wheat, the Kitahonami variety, grown in Hokkaido, and mill it optimally for kishimen. Then they blend the flour with salt and water to make the authentic Aichi-style kishimen—soft and smooth with a satisfying chewiness. It’s commonly enjoyed as soup noodles, but you can also dress them with different kinds of sauces to savor the noodles just like pasta dishes. First, you cook these dry kishimen noodles—add them into a pot of boiling water, stir quickly to prevent them from sticking together. Continue stirring until the noodles float to the top. Then keep boiling for 6 minutes, if you intend to use them for hot dishes. If you plan to use them for cold dishes, boil for 7 minutes instead. Once they are cooked through, drain and wash them in cold, running water, and drain again. For hot dishes, it’s recommended to warm the noodles again by submerging them in hot water for 10-15 seconds. Then the cooked kishimen are ready for soup noodle dishes. Japanese people often enjoy kishimen by adding them into the flavorful dashi broth at the end of nabe hot pot dining. The kishimen absorbs the flavor left in the dashi very well. If you use kishimen for cold dishes, you can skip the reheating process and directly dress them with your choice of sauce. Kishimen salad is also great—just toss the noodles with olive oil, salt, pepper, and your favorite vegetables.