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.

初代

POPULAR ITEM

Sticky Delicious Udon
360yen(tax excluded)

This Udon noodles made from wheat cultivated in Japan.
Sticky like rice cake and tasty.

うどん

商品

HOW TO COOCK

麺

01
・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)

麺

02
・Cooking with lots of water makes noodles fabulous taste.
・Even small quantities of noodles need to be cooked with a lot of water.

麺

03
・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.

麺

04
・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".

麺

05
・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.

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