Chewy udon noodles simmered in an umami rich miso broth with savory pork, earthy shiitake mushrooms, fresh scallions, and the subtle sweetness of carrots.
Manufactured on equipment shared with tree nuts, peanut, sesame, wheat, soy, egg, milk, fish, and shellfish.
Traditional udon-making involves kneading the dough with one's feet, a practice known as "treading udon." While this method is less common today, it reflects the historical roots of the dish.
