If you purchase dried noodles in Tokorozawa,”Mikami noodle”
MIKAMI NOODLE founded in Tokorozawa where is famous for wheat,
and its history lasts more than 100 years.
Main items are udon and soba.
We are sending out new items, and now We have now more than 100 kinds of noodle.
Please enjoy our delicious and high quality noodle.
Never use additives, so that it is safe for young children.Ensuring they have a long shelf life so that they can be sent as gifts.Sharing the charms of dried noodles to the masses.
We have specialized in dried noodles since our establishment in 1912.Our noodle-making techniques have been refined over time by incorporating customer feedback, to continue to produce noodles of high quality and good flavor.
Our noodle making equipment is all developed in-house.Our noodles are made possible by our deep knowledge of the noodle-making process.
Mikami Seimen was established in Tokorozawa in 1912, a time when wheat cultivation was flourishing.At the time, food preservation technology was not as advanced, so dried noodles were widely consumed as they had a relatively long shelf life.We continue to make dried noodles despite the emergence of modern preservation technology because our noodles require no preservatives.Additionally, our specialization allows us to fully understand the benefits of dried noodles, so we believe this allows us to develop and provide products that suit our customers' needs.
- Sticky Delicious Udon
- 360yen（tax excluded）
This Udon noodles made from wheat cultivated in Japan.
Sticky like rice cake and tasty.
- ・Large stockpod（the bigger,the better result)
・Lots of boiled water( 1 liter of boiled water every 100g of noodle)
・Kitchen timer(boiling time is very critical!)
・High power stove(use the stongest one which you have in your kitchen)
- ・Cooking with lots of water makes noodles fabulous taste.
・Even small quantities of noodles need to be cooked with a lot of water.
- ・In large stockpot,bring enough water to rolling boil.
・If fully boiling,water will be returned to boil quickly after adding noodles.
・Stir the noodles lightly to keep it from sticking,and reduce the heat so it doesn't boil over.
- ・Watch the strength of the stove heat carefully so that it does not boil over.
・Drain the noodles in the sink using large strainer then rinse them with running cold water.
・Best condition is what the Japanese refer to as "koshi" or "substance",just as the Italians enjoy rtheir pasta "al dente".
- ・Once you finish cooking, dried noodles become"Fresh Food".Enjoy noodles like other fresh food.
・Cooking time may vary depending on your facility.First,try to cook as instructec.
・Try to find your feasible cooking time based on your facility at home from second time.
