Focusing on the slippery texture peculiar to mozuku, we were committed to the manufacturing method, material and texture of mozuku udon(noodles). The ingredients of the noodles are only raw mozuku produced in Okinawa and wheat flour produced in Tokachi, Hokkaido. No salt is added.
Through this process, raw mozuku accounts for about 30% of noodles,
leading to the smooth and springy texture peculiar to mozuku udon.
The noodle broth is made from carefully selected kelp broth produced in Hokkaido and a great amount of kelp powder without any chemical seasoning.
Noodles become more delicious when eaten with the broth.
No chemical seasoning
Mozuku udon is made only from
wheat flour and raw mozuku produced in Japan.
No salt, water, glue or synthetic
additives are used.
Uses mozuku produced in Iheya Island,
the north part of the main island of Okinawa
Seiwa Shokuhin Inc.
- Raw mozuku makes up about 30% of the noodles.
- Smooth and springy texture.
- Low in calories and very nutritious.
- Kelp broth with plenty of deliciousness.
- Children enjoy eating a lot of noodles.
- Both cold and hot noodles are delicious.
- The noodles have an expiration date of about one year at normal temperature.
- No preservatives or chemical seasonings are used.
- Uses raw mozuku produced in Okinawa.
- Uses wheat flour produced in Tokachi, Hokkaido.
- No salt is added.
[How to Eat]
Wash noodles with water to cool them down.
In particular, Okinawan mozuku is characterized by its thickness and chewy texture and contains minerals and a lot of nutrients.
[How to Eat]
Put the sieve with noodles into a bowl and leave them under running water for about 8 to 10 minutes.
After a short while, mozuku expands. After tasting one or two noodles, if they don't taste salty, drain the water to prepare the noodles.
Storing in small quantities in the freezer is recommended for easier cooking.
[Nutrients and Effects of Mozuku]
- Minerals (calcium/magnesium)
Magnesium regulates the absorption of calcium and is a vital mineral which should be consumed with calcium to adjust balance.
- Folic acid
The folic acid facilitates synthesis of red blood cells, prevents arteriosclerosis and ensures the health of mucous membranes.
In particular, it’s a vital vitamin for pregnant women.
Fucoidan provides many effects as follows.
Preventing obesity and diabetes, anticancer effect, preventing constipation, preventing ulcers, recovery effect, low-cholesterol effect, increasing good cholesterol, and intestinal regulation effect.