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$5.00

Udon is the thickest of all Japanese noodles and was first introduced in Shikoku
by a Buddhist priest called Kukai. Try this hot version with wakame, a type of seaweed, on a cold fall night. This udon is in a rich and flavorful bonito and kelp broth for a deep savory taste!

Try it with: Fried tofu, green onions, narutomaki (fishcake)

Directions:

1. Open lid halfway and remove packets.

2. Add seasoning packet contents and hot water to the line.

3. Cover and wait 5 minutes.

4. Add soup packet, stir, and enjoy!

•ÈÀOriginally featured in the October 2018 Umai Crate.

Udon is the thickest of all Japanese noodles and was first introduced in Shikoku
by a Buddhist priest called Kukai. Try this hot version with wakame, a type of seaweed, on a cold fall night. This udon is in a rich and flavorful bonito and kelp broth for a deep savory taste!

Try it with: Fried tofu, green onions, narutomaki (fishcake)

Directions:

1. Open lid halfway and remove packets.

2. Add seasoning packet contents and hot water to the line.

3. Cover and wait 5 minutes.

4. Add soup packet, stir, and enjoy!

•ÈÀOriginally featured in the October 2018 Umai Crate.

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