[LIMITED TIME ONLY]

Prefecture: Okinawa
Producer: Seiwa Shokuhin
Ingredients: Domestic wheat flour, mozuku (brown seaweed) (Okinawa), lactic acid extract
Vegan, Dairy-free, Soy-free
Size: 160g

Okinawan food has long been based on the ingredients the islands naturally provide. These delightfully chewy “churashima” (Okinawa’s affectionate name meaning beautiful island) udon noodles are made using mozuku, a type of brown seaweed grown almost exclusively in Okinawa. In traditional dishes like soups and salads, the slippery sliminess of the thin strands of mozuku is apparent. However, when kneaded into the dough of udon noodles, it provides a chewy smooth texture and imparts a mild flavor similar to wakame. Harvested from the waters surrounding the northern island of Iheya, the raw mozuku used in these noodles adds a touch of brininess with no extra salt added.

Having started as a small cafeteria serving noodles nearly 40 years ago, Seiwa Shokuhin believes in connecting people through meals. Once a small operation, the company has since expanded to become a name people know and love. By collaborating with local producers to source the ingredients for its products, the company supports Okinawa’s unique food culture and those who have kept it alive. In addition to producing delicious food items the company also works to share knowledge about regional ingredients, like mozuku, while fostering a sense of gratitude for both the land and those cultivating it.
 

Suggested uses: Add the dry udon noodles to boiling water and cook for 6-10mins. We recommend eating them cold to enjoy the full chewiness of the noodles, however they are also delicious hot. Try eating them tsukemen style (dipping the cold noodles in a hot broth), adding them to a hotpot, or stir-frying them along with your favorite meat and vegetables.