うどん (うどん)

Three Japanese MAFF-registered GI udon varieties; Sanuki Udon is the global reference for udon outside Japan.
Wheat protein 10-13% (Sanuki dough development); salt 1.5-3%; thick noodle 4-8 mm (Sanuki style).
Dried udon retail export, fresh-frozen udon for Japanese-restaurant supply, premium Inaniwa gift-grade.
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.
| Japón | Food product; multiple regional GI; gluten labelling |
|---|---|
| Unión Europea | Food import; gluten allergen labelling |
| Estados Unidos | GRAS; FDA Prior Notice; gluten labelling |
| China | GACC; gluten labelling |
Hakubaku Co., Ltd.
株式会社はくばく
Fabricante japonés especialista en té de cebada (mugicha). Tostadores de 4 etapas con control de temperatura modificados en Alemania. Cebada de seis hileras 100% de origen nacional japonés.
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Showa Sangyo Co., Ltd.
昭和産業株式会社
Tokyo-listed flour-milling and food-oils group founded 1936. Operates substantial wheat / corn flour milling, vegetable-oil refining, and ingredient feedstock production. Major B2B partner for Japanese instant-noodle and confectionery industries; supplies wheat flour, frying oil, and emulsifier systems. Reference Japan-domestic flour-and-oil B2B supplier.
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