[Shipping included] [Gunma Prefecture] Hanayama Udon Hanayama Udon, Himokawa, Oni Himokawa Assortment/with soup

The set includes three types of noodles: "Hanayama Udon," made using only domestic wheat and first-class flour from Gunma Prefecture, which is chewy and firm; "Himokawa," a wide noodle from Gunma; and "Oni Himokawa," which is about 5 cm wide when boiled. With this set, you can enjoy a variety of textures and flavors.

Hanayama udon is simple yet chewy and rich in flavor. Himokawa is a wide, flat udon that goes down easily and has a unique texture. Oni Himokawa is about 5cm wide when boiled, and is filling yet smooth to the touch.

In addition, it comes with an authentic soup with a fragrant dashi broth that reproduces the taste of the restaurant directly managed by the restaurant. It uses no chemical seasonings and brings out the rich flavor and richness of the original bonito, further enhancing the deliciousness of each type of udon.

＜Recommended for these people＞

For udon lovers: The chewy and firm Hanayama udon, the wide Himogawa and Oni Himogawa are irresistible delicacies for udon lovers.
For those looking for high-quality ingredients: Our authentic soup, made using domestic wheat and free of chemical seasonings, can be enjoyed safely by health-conscious people.
For those who want to enjoy a luxurious meal: Japan's best udon noodles and authentic soup will create a luxurious dining experience for special occasions.
Looking for a gift? This set is luxurious and time-honored, making it the perfect gift for someone special.
For those looking for a new food experience: Enjoy the unique texture and flavor you can't find anywhere else, such as the Oni Himokawa, which is about 5cm wide when boiled.

<Recommended way to eat>

Chilled udon: Boil the udon noodles, rinse them in cold water, and serve them with cold soup to enhance the smoothness of the noodles. Perfect for hot weather.
Kamaage udon: By dipping freshly boiled udon directly into the hot soup, you can enjoy the chewy texture of warm udon.
Nabeyaki Udon: By simmering the ingredients in a clay pot, the broth soaks into the noodles, making it the perfect dish for the cold season.
Curry udon: If you add curry powder to the soup base and enjoy it as curry udon, you can enjoy a rich flavor.
Tempura udon: When eaten with freshly fried tempura, you can enjoy the contrast between the crispy and chewy textures. It goes especially well with Oni Himokawa.