Medium-thick noodle made with flour, very popular in Japanese cuisine. They are usually served with a broth based on dashi, soy sauce and miso. Different ingredients are then added that vary according to each region of Japan.
Not to be confused with fresh udon, a much larger sized noodle. The brand is Hakubaku, the most popular and preferred by the Japanese as it is one of the first to introduce ecological elements in its production.
With organically grown ingredients
