Why source from Japan
Three Japanese MAFF-registered GI udon varieties; Sanuki Udon is the global reference for udon outside Japan.
Key spec
Wheat protein 10-13% (Sanuki dough development); salt 1.5-3%; thick noodle 4-8 mm (Sanuki style).
Typical end-product
Dried udon retail export, fresh-frozen udon for Japanese-restaurant supply, premium Inaniwa gift-grade.
At a glance
- Suppliers listed
- 2 suppliers
- Typical MOQ
- 10–100 kg dried; 25–500 kg fresh / frozen
- Typical lead time
- 4–8 weeks
- Regions of origin
- Kagawa (Sanuki, GI), Akita (Inaniwa, GI), Gunma (Mizusawa, GI)
- Category
- Food ingredients
- Harvest season
- Year-round (continuous production)
- Japan regulatory status
- Food product; multiple regional GI; gluten labelling
- Japanese name
- うどん
- Romaji
- うどん
About this ingredient
Thick wheat noodle, Japan's most-consumed noodle category by volume. Three regional GI-protected varieties: Sanuki Udon (Kagawa, the world-recognised reference), Inaniwa Udon (Akita, the thin-noodle premium variety), and Mizusawa Udon (Gunma). Sanuki Udon production at Kagawa industrial scale anchors export retail; Inaniwa Udon's tatamiage-noshi technique commands premium pricing. Distinct from existing soba / wheat-derived entries.
Regulatory status
| Japan | Food product; multiple regional GI; gluten labelling |
|---|---|
| EU | Food import; gluten allergen labelling |
| United States | GRAS; FDA Prior Notice; gluten labelling |
| China | GACC; gluten labelling |
Looking for alternatives?
Common reasons buyers swap to a different ingredient — and what we'd suggest based on this ingredient's profile.
Vegan / plant-based alternatives
Udon (Wheat Noodle) is animal-derived. If you need a non-animal source with similar functions, consider:
Sansho Pepper
山椒
Zanthoxylum piperitum source; INCI Zanthoxylum Piperitum Fruit Extract; MOQ from 1–10 kg (dried peppercorn); 100 g – 5 kg (powder).
Plant-based· shares 3 categories
Wasabi Powder
山葵粉末
Wasabia japonica (Eutrema japonicum) source; INCI Wasabia Japonica Root Powder; MOQ from 1–10 kg (powder); 100 kg+ (bulk paste).
Plant-based· shares 3 categories
Shio Koji
塩麹
MOQ from 20–100 kg.
Plant-based· shares 3 categories
When does it make sense to swap an ingredient? Read the swap guide →
Japanese suppliers
Hakubaku Co., Ltd.
株式会社はくばく
Fujikawa, YamanashiEst. 1941English supportExport experienceUdon noodle production
Showa Sangyo Co., Ltd.
昭和産業株式会社
Chiyoda, TokyoEst. 1936English supportExport experienceFSSC 22000ISO 22000Wheat-flour B2B supply for udon production
Disclaimer
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Last updated: 2026-05-05