Traditionally hand crafted by the Tanaka family using very old methods from hard red winter and spring wheat flour and a bit of sea salt. They have been making udon noodles since 1906, now with four generations actively involved at their small shop. The most popular noodle in Japan, these are a perfect example of why. Similar to linguine in thickness and shape, but square edged. Udon is light, refreshing, and always satisfying, ideal with dashi - shoyu soy sauce kombu broth, Eden Ponzu, or any way you enjoy pasta. Provides healthy fiber, protein, complex carbs, and iron.