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Udon (Wheat Noodle)

うどん (うどん)

Tanya tentang Udon (Wheat Noodle)

Mengapa memilih Jepang

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

Spesifikasi utama

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

Produk akhir tipikal

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

At a glance

Pemasok terdaftar
2 pemasok
MOQ tipikal
10–100 kg dried; 25–500 kg fresh / frozen
Waktu tunggu tipikal
4–8 weeks
Daerah asal
Kagawa (Sanuki, GI), Akita (Inaniwa, GI), Gunma (Mizusawa, GI)
Kategori
Bahan makanan
Musim panen
Year-round (continuous production)
Status regulasi Jepang
Food product; multiple regional GI; gluten labelling
Nama Jepang
うどん
Romaji
うどん

Tentang bahan ini

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.

Status regulasi

JepangFood product; multiple regional GI; gluten labelling
Uni EropaFood import; gluten allergen labelling
Amerika SerikatGRAS; FDA Prior Notice; gluten labelling
TiongkokGACC; gluten labelling

Pemasok Jepang

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Tanya tentang Udon (Wheat Noodle)