Toa, Maru Udon Noodles, 200g
Round dried udon from Banshu, for hot broths and chilled dipping noodles.
Maru udon (丸うどん) means round udon: thick, round-cut dried wheat noodles. The pack credits Banshu (播州), the noodle-making country of Hyōgo, and says the dough is kneaded with cold water for a smooth surface and firm bite. 200g pack, around ten minutes to cook.
More from Toa: Hokkaido Wheat Thin Udon (300g), Dried Soba Noodles (180g) and Japanese Wheat Dried Ramen (180g).
Why Chefs Choose This
- Firm bite: kneaded with cold water, per the pack, for a strong, springy chew.
- Holds in broth: a thick, round noodle that stands up to hot soup.
- Regional craft: made in Banshu, Hyōgo, an established dried-noodle region.
- Store-cupboard ready: dried noodles keep well and portion easily.
How to Use
- Kake udon: serve in hot dashi broth with spring onion and kamaboko.
- Kitsune or tempura udon: top with sweet fried tofu or prawn tempura.
- Zaru udon: chill in iced water and dip in cold tsuyu with grated ginger.
- Beyond Japan: use in a rich stir-fry or a creamy mushroom and miso sauce.
Udon (うどん) are Japan's thick wheat noodles, made from flour, water and salt. Maru (丸) means round, describing the cut. Banshu (播州) is the old name for the south-west of Hyōgo prefecture, an area with a long tradition of dried hand-worked noodles; the pack also carries a Hyōgo prefecture recommended speciality mark (兵庫県推奨優良特産品). Dried udon has a firmer, more even texture than frozen or fresh udon, and keeps for months.
Learn more: Japanese Noodles
What does dried udon taste like?
Mild and gently wheaty, a neutral base that takes on the flavour of the broth or dipping sauce. The appeal is the texture: a smooth, slightly glossy surface and a firm, springy chew that holds through a hot soup. Chilled, the noodles tighten up and become more elastic. Rinsing after boiling keeps them clean-tasting and stops them turning starchy in the bowl.
| Type | Maru udon 丸うどん (round dried wheat noodles) |
| Brand | Toa |
| Origin | Banshu, Hyōgo, Japan (per the pack) |
| Net Weight / Format | 200g pack |
| Best Used As | Hot udon in broth and chilled zaru udon |
How long do I boil maru udon?
The pack gives a boiling time of ten minutes. Use a large pan of water at a rolling boil, add the noodles and stir to separate. Taste a strand near the end: it should be cooked through with a firm centre. Drain and rinse under cold water to remove starch, then reheat briefly in hot broth or chill for zaru udon.
What is the difference between dried and frozen udon?
Frozen udon is cooked, then frozen, and is very thick and soft with a bouncy chew; it only needs reheating. Dried udon needs a full boil but stores at room temperature for months, and has a firmer, smoother, more even texture. Dried udon suits kitchens that want long shelf life and portion control; frozen suits the fastest service.
How should I store dried udon?
Keep the pack sealed in a cool, dry cupboard away from humidity and strong smells. Once opened, close the pack or decant into an airtight container. Cooked noodles are best served immediately; any leftovers should be chilled, covered, and refreshed in boiling water before use.
SKU : S0346