◆Spec
2 servings of udon noodles ( 180g of noodles, 20ml of included soup)
You avoid direct rays of the sun, high temperature and humidity, and please save it at normal temperature.
Expiration date: November 2023 ( 1 year from manufacture)
Raw material name:
Noodles [wheat flour (manufactured in Japan)]
Soup sauce [soy sauce (contains soybeans and wheat) (manufactured in Japan), fructose-glucose liquid sugar, salt, sugar, bonito flakes, sardines, fermented rice seasoning, kombu extract (contains mackerel) / seasonings (amino acids, etc.)]
Specified raw materials: wheat, soybeans, mackerel
◆ Product description
What do you do for lunch at camp?
When we asked about problems with lunch in the questionnaire, we received more voices than expected, such as feeling bored after setting up, feeling tired after setting up, and having a hard time washing dishes.
Speaking of Kagawa Prefecture, where TIFG is located, udon noodles.
Dried noodles don't take up space in the cooler, and since you can always have them on hand, you'll have less shopping to do when you go camping.
Camping should be more enjoyable if you can easily make delicious things with the ingredients you always have at home!
That's where the "Kama Butter Udon" that can be made with just one mestin was born .
◆This is Takeda from Fish Hook!
THE IRON FIELD GEAR's office is located in Kagawa Prefecture! Speaking of udon...Kagawa Prefecture, right? Wouldn't it be nice to be able to eat authentic Kagawa udon while fishing in a mountain stream or outdoors ? Also, don't underestimate it because it's dried noodles. The noodle-making technology of this product is based on the noodle-making technology of Ishimaru Seimen, which was founded in 1904 in the same Kagawa prefecture.
* Example of presentation when eating at Takeda's
My wife and I ate the "Mestin de Kama Butter Udon" given by President Moriyama of THE IRON FIELD GEAR , and it was so delicious that we ended up having another second.
◆ Product point
[Preparation] 3 ingredients to prepare
①Water 200ml ②Egg ③Butter If you like, you can add green onions, bonito flakes, and black pepper to make it even more delicious.
[How to make] Easy cooking with one mestin!
Step ①
Add the noodles (half the amount of the bag) to 200ml of boiling water and boil for 5 minutes (until the water evaporates) over medium to low heat while stirring.
Step ②
After turning off the heat, add butter and eggs (only egg yolks are recommended!) and add your favorite condiments and the accompanying sauce to complete! Mix well and enjoy.
*In this gif image, green onions, bonito flakes, ginger, and finally black pepper are used as condiments.
[Easy] Easy cooking without draining hot water
① The secret "unsalted udon" that is difficult to reproduce with ordinary udon
When eating udon at camp, the bottleneck is the broth. Considering the amount of water needed and the time it takes to throw away the broth, you may feel that the hurdles are a little high.
When normal udon noodles are boiled, the salt melts out of the noodles , so if you boil them in less water, they will become salty .
"Unsalted udon" does not leave a salty taste even if it is boiled in a small amount of water, so it can be boiled with only a glass of water. And in 5 minutes , the water will be gone and it will be boiled , so you don't need to drain the water!
②Because udon is boiled in a small amount of water, it is a perfect match for “kamama butter”!
If you boil the noodles with less water, the broth will thicken .
The "thickness" involved in the noodles matches the butter and eggs , creating a taste that is difficult to reproduce with normal udon that has been drained of hot water !
[Tradition] Special noodles made by a manufacturer with over 100 years of history
When it comes to Sanuki udon, chewiness is the key. Add salt and use your feet to make it firmer.
If there is no salt and you don't need to drain the water, the noodles will stretch while you're eating them, and you'll end up breaking them every time you pick them up with your chopsticks. When I ate while thinking that, I was able to eat the noodles without breaking until the end !
This is based on the noodle-making technology of Ishimaru Seimen, which was founded in 1904 and is located in Kagawa Prefecture where TIFG is located.
Thoroughly researched hand-making techniques and developed a unique machine. Ishimaru Seimen, which has continued to challenge the fusion of Sanuki traditional techniques and the latest technology, has created high-quality noodles that are delicious to the last bite.
This time, the noodles are made with a unique blend of 1st grade flour of Kagawa Prefecture wheat “Sanuki no Yume” and foreign wheat “ASW (Australian Standard White)” .
This combination allows for a short boiling time of 5 minutes, and it is a particular noodle that can maintain high quality .