Udon & Somen / Non Wheat Pasta
- Effectiveness of Japanese noodles
- MUSO's products
- Udon & Somen / Non Wheat Pasta
Udon is Whole Wheat pasta. It has been a popular food in Japan due to its quick and simple way of preparation. The most common use for Udon is in hot broth. To produce Udon, sea salt and wheat flour are added in that order to water and all the ingredients are stirred gently. After the dough is kneaded, it is set aside for 2 to 3 hours and cut into strands of 5 to 6 millimeter widths. MUSO has developed an original pasta line using brown rice flour and quinoa flour. Brown rice and quinoa are delicious and highly nutritious grains. These grains added to Udon have made the traditional Japanese pasta ever tastier and more enjoyable.
Somen is very thin wheat pasta; it is typically enjoyed during the hot summer months in Japan when served with a cold soup. Since the somen noodle is thinner it is aged longer and processed more slowly to avoid breakage.
Non wheat pasta
Pastas such as Bifun and Harusame are made without wheat; therefore they can be enjoyed by people who suffer from wheat allergies. These pastas are easy to prepare and versatile. Bifun is thin, Chinese style noodle, made from rice flour. Bifun is a convenient and versatile noodle which can be enjoyed in salads, in soups, with sauteed vegetables, or other combination dishes. Harusame is also a very thin noodle made from Mungbean starch. When it is cooked it appears to be transparent and can be used in Chinese style soups, salad, hot pot cooking or alone with Ponzu. Harusame is often used in salads during the hot summer months in Japan because of its pleasing appearance. 100% Soba is also non-wheat pasta. While other Soba use wheat, it is made only by Buckwheat.
Hot udon noodle soup
Udon: drying process
Somen: drying process