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  • -10%
UDON (wheat) 250g

UDON (wheat) 250g

14000
€5.67 €6.30 -10%

 

Mimasa udon is a type of wheat spaghetti, made by hand and with selected raw materials.

Udon Mimasa

Udon has a long history. Wheat, its main ingredient, arrived in Japan between the end of the 4th century and the beginning of the 5th century. The original udon, which became today's spaghetti udon, was originally the Chinese wonton, which was prepared by kneading wheat flour with water to make a thin square noodle in which vegetables and meats were wrapped, and then boiled in broth. In those days, the Chinese wonton was called konton and was prepared on special dates, such as the New Year's celebrations of the Imperial Court in the 8th century.

In the late 15th century, the udon we know today was created by kneading wheat flour with water and pressing with a rolling pin to make a thin layer that was cut into narrow strips. Later, other types of spaghetti such as kishimen, somen, hiyashimen, and kochomen were made. In those days, people used the word "atsumugi" for hot boiled udon and "hiyamugi" for cold boiled udon. The term "hiyamugi" is widely used in Japan today due to the popularity of eating cold-style udon. In the 19th century, udon was considered a delicacy for the nobility.

The main component of udon is carbohydrates. Carbohydrates are transformed into glucose and glycogen in the body. Glycogen is a source of physical and mental energy. Compared to other foods, udon is digested very quickly and quickly becomes a source of energy for our body and mind, so it is recommended to consume it at times when concentration and mental effort are necessary.



  • Energy-kJ 1460
  • Energy (kcal) 345
  • Fat (g) 2,1
  • - Saturated (g) 0,4
  • Carbohydrate (g) 65,7
  • - Sugars (g) 1,1
  • Protein (g) 13,5
  • Sodium (g) 0,75
  • Salt 1,89

The main component of udon is carbohydrates. Carbohydrates are transformed into glucose and glycogen in the body. Glycogen is a source of physical and mental energy. Compared to other foods, udon is digested very quickly and quickly becomes a source of energy for our body and mind, so it is recommended to consume it at times when concentration and mental effort are necessary.

To consume the MIMASA udon, it is only necessary to boil between 10 and 15 minutes with plenty of water. The Japanese usually eat them in a bowl with the boiling water, small cut raw onion and seasoned with tamari-shoyu, like the organic one offered by MIMASA.

Wheat flour 97% sea salt 3%

250 packet

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