CITY SUPER SANUKI TENOBE UDON 讃岐手延うどん

A hand-pulled noodle technician mixes flour, salt and water, and applies sesame oil to the noodles dough cut into thick strips to prevent the noodles from drying out.

Gradually adding twists and thinning, while taking a little time to mature. The noodles that are hung in the shape of a figure 8 on a sticks are stretched by hand of technician to complete the udon noodles.

This manufacturing method gives udon noodles a smooth and bouncy but a bit firm texture which is peculiar to Tenobe style(Hand pulled).

手延製麺技能士が小麦粉・塩・水をミキシングし、帯状に切り出した麺体に表麺乾燥を防ぐためごま油を塗布します。

徐々にひねりを加えて細めていきながら熟成も重ねて行きます。棒に８の字にかけた麺体を手作業で引き延ばしてうどんを完成させます。

この製法が手延特有のなめらかな口あたりともっちりとした粘りのあるコシをうどんに与えます。