Japan · Thick wheat noodles
Udon noodles
Follow a thick wheat noodle from salted dough to a firm, chewy strand, then compare fresh raw, cooked and frozen formats.
- Mix and rest
- Roll and cut
- Boil and serve
From ingredients to the bowl
- Mix and rest
- Wheat flour, water and salt are the starting ingredients in the Saitama regional recipe. Distribute the salt through the water, mix it into the flour and rest the dough before rolling.
- Roll and cut
- Reduce the sheet in stages. Set sheet thickness and cutter width independently. Kagawa’s Sanuki udon is a regional example of a thick, square-cut strand.
- Boil and serve
- Cook the strands in water and check the center for the texture you want. Depending on the dish, serve the noodles in hot broth or rinse them and serve with a dipping sauce.
Choose the product you will ship
- Fresh raw
- Portion the cut strands and test how easily they separate after holding. Establish cooking directions using the packed product.
- Cooked and chilled
- Cook and cool before packing. Validate the cold chain and check strand firmness after reheating.
- Cooked and frozen
- Cook, cool and portion before freezing. Compare bite and strand separation after the intended reheating step.
Production trial
What to record
Weigh flour, salt and water, then measure sheet thickness, cut width and cooked bite. Hold the flour and cutter constant when comparing rest times.