Mr. Negishi from NEGISHI BUSSAN Co.,Ltd visited us today!
He explained us why they make udon and soba in Gunma Prefecture and what the tips of boiling udon!
★Why they make udon and soba
Mr. Imasuke Negishi, founder of Negishi Bussan Co., Ltd. has grown wheat in Gunma Prefecture where the strong and blustery winds come down from Mt. Akagi. He handed down his knowledge and love for wheat noodles to the coming generations; “Grow the Wheat, Mill the Wheat, Knead the Wheat (powder), and Cut the Wheat (noodles)”
The old traditional Negishi method of production, following tenaciously the art and technology of the old style “Milling, Kneading, Ageing, Striking, Spreading, and Cutting” , successfully extracts the best taste and texture of wheat and hence the wheat noodles. The ingredients and secret production methods for the old traditional wheat noodles, “Fresh Raw series” have not changed since 1970. The reason why thier noodles are highly appreciated among connoisseurs of noodles is the fact that we use the entire wheat grain and not only the white interior. This makes our wheat noodles darker, and more flavorful. As in buckwheat noodles, you can also enjoy the hot water used to boil the noodles as soup, which contains much of the nutrients and vitamins.
★Tips when you boil udon
This product is frozen so you have to unfrozen it by leaving it in room temperature for a hour.
When you boil it, boil 30 seconds more than the specified time and put it in a cold water.
*After you unfrozen this products, you can keep it for a week in the fridge.
