EDEN Brown Rice Udon is patiently hand crafted of hard winter and spring wheat, short grain brown rice flour, and a bit of sea salt. Tanaka family traditionally made as they've been doing it since 1906, now with four generations actively involved at their shop. Excellent summer fare, yet satisfying in any season It is one of the most popular noodles in Japan.
EDEN Brown Rice Udon begins with wheat and brown rice flour that is sifted to remove most of the bran and germ, which is reserved. A good percentage of the reserved bran and germ is added back into the flour as it is kneaded with pure water and fine sea salt. Salt binds the dough, enhances flavor, and preserves the dried pasta. Dough is rolled out and folded onto itself eight times, then cut to length. Long strands of noodles are lifted onto racks, rolled into drying rooms, and allowed to dry slowly for up to two days depending upon thickness and ambient temperature, humidity. Dutifully tended, they are hand-cut and packed when perfectly finished. Patience and a no-shortcut approach create superior texture, flavor, and ultimately well nourished well-being.
Commercial pasta is highly refined, chemically treated flour, processed in minutes through teflon dies and ultra high heat or microwave drying, resulting in inferior flavor, diminished nutrition, and dubious value. EDEN Brown Rice Udon is a wise choice. Light, delicious, and nourishing because it's made with patience, care, the best ingredients, and handling that enhances value.
Udon is great food for children and the elderly as it's very easy to digest and is relaxing.
EDEN Brown Rice Udon is low fat, saturated fat and cholesterol free, and a good source of protein.
EDEN Brown Rice Udon is versatile for stir-fries, salads, and with dashi - a shoyu soy sauce kombu broth, with EDEN Ponzu, or any way you enjoy pasta. Cooks in 8 to 10 minutes. Do not add salt to the cooking water as these Japanese made udons and sobas are made with a bit of sea salt.
Traditional Cooking Instructions for Japanese Noodles
Soba and Udon can be boiled just like other pasta or you can use a traditional Japanese cooking method which takes a little longer but is well worth it. This method is called the shocking method, cold water is added to boiling water several times during the cooking process creating a firmer, al dente noodle. For this method place 2 quarts of cold water in a large pot, cover, and bring to a boil. Remove the cover, add the noodles, and stir to prevent sticking. As soon as the water comes to a boil again, add enough cold water to stop the water from boiling (about a 1/2 cup). Bring to a boil again, and add cold water again. Repeat one or two additional times until the noodles are done. Periodically check the noodles by removing a strand and biting or cutting it in half. If the center of the noodle strand is white and the outside is darker, the noodles are not done. When the center of the noodle is the same color as the outside, and the noodles are firm yet tender to the bite they are done. Rinse cooked Udon and Soba noodles under cold water. This lowers sodium and prevent clumping.