How good finished lines of udon noodles are can be determined with a glance at cut surface of noodle lines without actually tasting them. Udon noodles with great tasting texture have cut surface seen as its 4 sides equally dented. (see pattern 1 below). The one shown in pattern 2 gives good tasting sensation but does not absorb water well, resulting in long boiling time. The worst is pattren 3. But, most udon specialty restaurants (approx. over 90%) serve noodles like pattern 3. Same can be said about what's served at some of handmade restaurants. At Yamato, we have not only manufactured and sold noodle processing machines but also done a series of extensive researches on udon making through manufacturing and sales of udon at our affiliate, SunSho. Having focused on raw materials and manufacturing processes, we finally discovered our own methods to manufacture most delicious udon. Udon that is boiled in about half the time it takes regular fresh udon to be boiled, trasparent like squid sashimi, soft and elastic, and holds its quality for long (approx. 15-20 min.) after boiled, can be manufactured by anyone, just using our machines. |
>
