QuuBe – Factory Wholesale by Qoo10

Japan No.1 premium regional Udon series  1 Serving = about 80~90g noodle Goto / Shimabaru / Inaba / Nagasaki 4 Brand of Japanese Udong , 7 Type of Noodle.  1. Himokawa Udong 170g x 4ea (About 8 Servings)  Kiryu City , Gunma Perfecture of famous Udong It's a wide surface about 3cm wide. It has a thin, flat texture that goes smoothly and tastes different from normal udon. <img src="//gdetail.image-gmkt.com/169/603815096/2020/8/bb27b9f2-4c63-4473-8d27-fa96ef99984a.jpg" onerror="this.src='https://gdetail.image-gmkt.com/169/603815096/2020/8/bb27b9f2-4c63-4473-8d27-fa96ef99984a.jpg'; $(this).attr('onerror','');" > <img src="//gdetail.image-gmkt.com/169/603815096/2020/8/05600029-20ad-418e-b19a-beb49448f539.jpg" width="940" height="940" onerror="this.src='https://gdetail.image-gmkt.com/169/603815096/2020/8/05600029-20ad-418e-b19a-beb49448f539.jpg'; $(this).attr('onerror','');" > <img src="https://image.rakuten.co.jp/kiryu-udon/cabinet/03037871/img58854177.jpg"> <img src="https://image.rakuten.co.jp/kiryu-udon/cabinet/mc/img/image5.jpg" alt="image5.jpg"> <img src="https://image.rakuten.co.jp/kiryu-udon/cabinet/p-udon/factory.jpg"> product composition Cotton: 170g (about 2 servings) x 4 bags Source: 8 bags (8 servings) Expiration date Cotton: 1 year Source: 7 months raw material Cotton: Flour, salt Soup: Soy sauce (Japan), katsuobushi, sugar, Mirim, salts, condiments, vegetables, caramel pigments, etc. cooking method 1. Boil plenty of water and stir in the noodles while releasing them. 2. Bring high heat to a boil and simmer for 8 minutes after low. (1 Serving) 3. Rinse with cold water when cooked to suit your taste.  2. Toraya Goto Udong 200g x 2ea (About 4 Servings)  ★ 34 Years of Traditional Udon! Japan's 3rd Major Udon ★ It is the representative udon of Nagasaki Prefecture, and it is thin and chewy, so it is made by kneading it with camellia oil and maturing it. It is udon made from clean Japanese natural sea salt. <img src="https://www.rakuten.ne.jp/gold/goto-toraya/image/m001/m001_5.jpg"> <img src="https://www.rakuten.ne.jp/gold/goto-toraya/image/m001/m001_6.jpg"> <img src="https://www.rakuten.ne.jp/gold/goto-toraya/image/e001/e001_13.jpg"> <img src="https://www.rakuten.ne.jp/gold/goto-toraya/image/m001/m001_14.jpg"> <img src="https://www.rakuten.ne.jp/gold/goto-toraya/image/m001/m001_26.jpg"> <img src="https://www.rakuten.ne.jp/gold/goto-toraya/image/m001/m001_27.jpg"> product composition Cotton: 200g (about 2 servings) x 2 bags Source: 7g x 4 bags (4 servings) Expiration date List on separate products (one year from the date of manufacture of room temperature preservation) raw material Noodles: Flour, salt, and camellia oil Sauce: Salt, sugar, textrin, powdered soy sauce, condensed milk powder, yeast extract, sardines, dried anchovy powder, wheat presentation condiments, condiment powder, katsuobushi powder, grilled raw fish, green onions (wheat, beans, etc.) cooking method 1. Boil plenty of water and stir in the noodles while releasing them. 2. Bring high heat until it boils, then simmer it for 7 to 10 minutes. (1 Serving) 3. Rinse with cold water when cooked to suit your taste.  3. Inaniwa Udong 400g x 1ea (About 4 Servings)  ★Japan's Top 3 Udong It is a resilient udon noodles (1.33mm thick) made by artisans. It is 13 to 15cm long and easy to boil in a household pot. <img src="https://image.rakuten.co.jp/mugendo/cabinet/res/imgrc0070355904.jpg" alt="うどんイメージ"> <img src="//gdetail.image-gmkt.com/169/603815096/2020/8/4891c9e2-83b0-4828-938d-bdc4b5fecab5.jpg" width="940" height="324" onerror="this.src='https://gdetail.image-gmkt.com/169/603815096/2020/8/4891c9e2-83b0-4828-938d-bdc4b5fecab5.jpg'; $(this).attr('onerror','');" > ※ The length of the face is 13 to 15 cm. + 4 30ml sauces = boxed and shipped. <img src="https://image.rakuten.co.jp/mugendo/cabinet/img61201980.jpg" alt="直営店では年間約100,000食をご提供！"> <img src="https://image.rakuten.co.jp/mugendo/cabinet/img59849692.jpg" alt="稲庭うどん3日工程"> <img src="https://shop.r10s.jp/mugendo/cabinet/1bn824.jpg"> <img src="https://image.rakuten.co.jp/mugendo/cabinet/img60518296.jpg" alt="稲庭うどん調理方法"> product composition Cotton: 400g (about 4 servings) x 1 bag (cotton length: 13~16cm) Sauce : 30ml x 4 bags (4 servings) Expiration date 730 days from manufacturing date raw material Noodles: Flour, salt, starch Source: (Sourced Chicken Flavor Sauce) Soy sauce, sugar, salt, chicken extract, fermented condiments, yeast extract, shiitake mushroom extract, liquor, condiments, caramel pigments, acid mixtures (including some wheat, beans) cooking method 1. Prepare 1L of water in a pot. (100g per person) 2. When the water boils enough, add udon noodles. (If the water starts boiling before it boils enough or if the amount of water is small, the noodles may stick to the pot or become hard.) 3. Sometimes boil the noodles with chopsticks for about 3 1/2 minutes. (Be careful not to boil it too much. ) 4. Rinse with cold water sufficiently before removing moisture.  4. Shimabara Udong 250g x 2ea (About 6 Servings)  ※This product is shipped from Okinawa Prefecture, and it takes about +3 days to ship compared to other products.※ Udon made with Shimabara traditional handmade manufacturing method. Can taste Nagasaki Agodashi at home. <img src="https://shop.r10s.jp/settella/cabinet/new/3_1/tu10.jpg"> <img src="https://image.rakuten.co.jp/settella/cabinet/udon/tu-lp02.jpg"> <img src="https://image.rakuten.co.jp/settella/cabinet/udon/tu-lp03.jpg"> <img src="https://image.rakuten.co.jp/settella/cabinet/udon/tu-lp04.jpg"> <img src="https://image.rakuten.co.jp/settella/cabinet/udon/tu-lp05.jpg"> <img src="https://www.rakuten.ne.jp/gold/settella/rakuraku/sale-item/img/tu-lp07-02b.jpg"> <img src="https://image.rakuten.co.jp/settella/cabinet/udon/tu-lp11.jpg"> <img src="https://image.rakuten.co.jp/settella/cabinet/udon/tu-lp12.jpg"> product composition Cotton: 250g (about 3 servings) x 1 bag Source: 10g x 6 bags (6 servings) Expiration date in-product notation raw material Cotton: Flour, salt, edible oil Sauce: Salt, sugar, textrin, powdered soy sauce, dried anchovy powder, fish powder (such as katsuobushi), soy sauce, katsuobushi extract powder, kelp powder, scallion, condiments, and particulates, etc. cooking method  Boil in boiling water for 6 minutes and rinse with cold water. (1 Serving)  Dilute the sauce with 270ml of water. 5. Toraya Goto Udong Most Chewy Type 200g x 2ea (About 4 Servings) ★ 34 Years of Traditional Udon! Japan's 3rd Major Udon ★ It is the representative udon of Nagasaki Prefecture, and it is thin and chewy, so it is made by kneading it with camellia oil and maturing it. Udon noodles made from clean Japanese natural sea salt. The most chewy type of Toraya Goto Udon noodles, and can also be used as pasta noodles. <img src="https://shop.r10s.jp/goto-toraya/cabinet/udon/1bn98.jpg"> <img src="https://www.rakuten.ne.jp/gold/goto-toraya/image/m004/k-06%E3%82%BB%E3%83%83%E3%83%88%E5%86%85%E5%AE%B9.jpg"> <img src="https://www.rakuten.ne.jp/gold/goto-toraya/image/m001/m001_18.jpg"> Highest popularity with elastic chewiness It has the chewiest and softest texture of Toraya Udon. Of course, you can enjoy udon and pasta-like dishes. <img src="https://www.rakuten.ne.jp/gold/goto-toraya/image/m001/m001_6.jpg"> <img src="https://www.rakuten.ne.jp/gold/goto-toraya/image/m001/m001_13.jpg"> <img src="https://www.rakuten.ne.jp/gold/goto-toraya/image/m001/m001_26.jpg"> product composition Cotton: 200g (about 2 servings) x 2 bags Source: 4 bags (4 servings) Expiration date to be listed on a separate product. raw material Noodles: Flour, salt, camellia, rape oil Sauce: Salt, sugar, powdered soy sauce, flavouring condiments, sardines, dried anchovy powder, soy sauce, kelp powder, scallion/stomach powder (such as amino acids), caramel pigments (including some wheat beans) cooking method 1. Boil plenty of water and stir in the noodles while releasing them. 2. Bring high heat until it boils, then simmer it for 7 to 10 minutes. (1 Serving) 3. Rinse with cold water when cooked to suit your taste.  6. Toraya Goto Udong Most Chewy Type 200g x 2ea (About 4 Servings) Udong noodle 300g x 2ea (about 6 servings) + Sauce 10ea (10 servings) ★ 34 Years of Traditional Udon! Japan's 3rd Major Udon ★ It is the representative udon of Nagasaki Prefecture, and it is thin and chewy, so it is made by kneading it with camellia oil and maturing it. Udon noodles made from clean Japanese natural sea salt. Sticky texture type of Toraya Goto Udon noodles, and can good match with cold Udong. <img src="https://www.rakuten.ne.jp/gold/goto-toraya/image/m001/m001_17.jpg"> <img src="https://www.rakuten.ne.jp/gold/goto-toraya/image/m001/m001_6.jpg"> <img src="https://www.rakuten.ne.jp/gold/goto-toraya/image/m001/m001_13.jpg"> <img src="https://www.rakuten.ne.jp/gold/goto-toraya/image/m001/m001_26.jpg"> product composition Cotton: 300g (about 3 servings) x 2 bags Source: 10 bags (10 servings) Expiration date to be listed on a separate product. raw material Noodles: Flour, salt, camellia, rape oil Sauce: Salt, sugar, powdered soy sauce, flavouring condiments, sardines, dried anchovy powder, soy sauce, kelp powder, scallion/stomach powder (such as amino acids), caramel pigments (including some wheat beans) cooking method 1. Boil plenty of water and stir in the noodles while releasing them. 2. Bring high heat until it boils, then simmer it for 7 to 10 minutes. (1 Serving) 3. Rinse with cold water when cooked to suit your taste.  7. Toraya Goto Udong Premium Wheat 100% 180g x 4ea (About 6 Servings) ★ 34 Years of Traditional Udon! Japan's 3rd Major Udon ★ It is the representative udon of Nagasaki Prefecture, and it is thin and chewy, so it is made by kneading it with camellia oil and maturing it. Udon noodles made from clean Japanese natural sea salt. The most Premium udon type of Toraya Goto Udon, and it is a medium chewy noodle type. <img src="https://www.rakuten.ne.jp/gold/goto-toraya/image/m001/m001_16.jpg"> <img src="https://image.rakuten.co.jp/goto-toraya/cabinet/udon/1bn68.jpg"> <img src="https://www.rakuten.ne.jp/gold/goto-toraya/image/m001/m001_6.jpg"> <img src="https://www.rakuten.ne.jp/gold/goto-toraya/image/m001/m001_13.jpg"> <img src="https://www.rakuten.ne.jp/gold/goto-toraya/image/m001/m001_26.jpg"> product composition Cotton: 180g (about 2 servings) x 4 bags Source: 7g x 8 (8 servings) Expiration date to be listed on a separate product. raw material Noodles: Flour, salt, camellia, rape oil Sauce: Salt, sugar, powdered soy sauce, flavouring condiments, sardines, dried anchovy powder, soy sauce, kelp powder, scallion/stomach powder (such as amino acids), caramel pigments (including some wheat beans) cooking method 1. Boil plenty of water and stir in the noodles while releasing them. 2. Bring high heat until it boils, then simmer it for 7 to 10 minutes. (1Serving) 3. Rinse with cold water when cooked to suit your taste.

Japan No.1 premium regional udon series 8 servings / Goto / Shimabaru / Inaba / Nagasaki