Medium thick udon noodles of Kyoto absorbs the dashi easily
The Northern food that has supported Kyoto cuisine has turned into delicious Kyoto udon. The flour used in making the Kyoto brand approved product “Kyo udon doudosu” is Kitanokaori of Iwamizawa, Hokkaido. The producers at JA Iwamizawa Kitanokaori Group are putting a lot of effort in making good wheat and flour. The characteristic of Kyoto udon is the superb combination with the だしsoup. The noodles are soft yet springy, and they go so well with the だし. It is because the recipe is of a simple and traditional method where flour is kneaded with salt water and is matured well.