Materia primaIngredientes alimentarios

Udon (Wheat Noodle)

うどん (うどん)

Por qué hacer sourcing en Japón

Three Japanese MAFF-registered GI udon varieties; Sanuki Udon is the global reference for udon outside Japan.

Spec clave

Wheat protein 10-13% (Sanuki dough development); salt 1.5-3%; thick noodle 4-8 mm (Sanuki style).

Producto final típico

Dried udon retail export, fresh-frozen udon for Japanese-restaurant supply, premium Inaniwa gift-grade.

At a glance

Proveedores listados
2 proveedores
MOQ típico
10–100 kg dried; 25–500 kg fresh / frozen
Plazo típico
4–8 weeks
Regiones de origen
Kagawa (Sanuki, GI), Akita (Inaniwa, GI), Gunma (Mizusawa, GI)
Categoría
Ingredientes alimentarios
Temporada de cosecha
Year-round (continuous production)
Estado regulatorio en Japón
Food product; multiple regional GI; gluten labelling
Nombre japonés
うどん
Romaji
うどん

Sobre este ingrediente

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.

Estado regulatorio

JapónFood product; multiple regional GI; gluten labelling
Unión EuropeaFood import; gluten allergen labelling
Estados UnidosGRAS; FDA Prior Notice; gluten labelling
ChinaGACC; gluten labelling

Proveedores japoneses

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