Thick Udon noodles originated from Sanuki region. Contains for 5 servings.
<How to cook>
1. Boil 2L of water in a large pot and put one packet, 167g, of "Sanuki Thick Udon". Stire lightly.
2. Avoid the spill over by reducing the heat and cook 18 minutes for Zaru, 16 minutes for Kake. or 13 minutes for Kamaage Udon.
3. Pour them into zaru and wash with running cold water 2-3 times by hand. It will be ready after shaking off the liquid.
Wheat flour[wheat], salt