Toa, Premium Hokkaido Wheat Dried Udon Noddles, 300g
Thin-cut dried udon made with Hokkaido wheat, ready in five minutes.
Hokkaido komugi udon (北海道小麦うどん): dried udon that the pack says is made with 100% Hokkaido wheat flour from specially cultivated crops, cut thinner than standard udon (hosogiri, 細切り). That means a quick five-minute boil and a smooth, springy noodle. 300g pack, three servings.
More from Toa: Maru Udon Noodles (200g), Premium Hokkaido Buckwheat Soba (200g) and Dried Soba Noodles (180g).
Why Chefs Choose This
- Quick to cook: the thin cut boils in about five minutes, so it suits fast service.
- Hokkaido wheat: the pack states 100% Hokkaido wheat flour, specially cultivated.
- Smooth and springy: a refined bite that works hot or chilled.
- Shelf-stable: dried noodles store easily and portion cleanly.
How to Use
- Kake udon: serve in hot dashi with spring onion and tempura flakes.
- Zaru udon: chill in iced water and dip in cold tsuyu.
- Yaki udon: stir-fry with pork, cabbage and a soy-based sauce.
- Beyond Japan: toss with brown butter, miso and greens, or use in a noodle salad.
Udon (うどん) are Japan's wheat noodles, made from flour, water and salt. Dried udon is the shelf-stable form, rolled, cut and dried rather than sold fresh. Hosogiri (細切り) means thin-cut: a finer noodle than the thick udon most people picture, and quicker to cook. Hokkaido, Japan's northern island, is the country's largest wheat-growing region, which is why its flour is often named on the pack.
Learn more: Japanese Noodles
What does thin dried udon taste like?
Clean and mild, with a soft wheat sweetness that lets the broth or dipping sauce lead. The texture is the point: smooth on the surface with a gentle spring, less chewy and heavy than thick udon. Chilled after cooking it firms up and becomes more slippery and elastic, which suits zaru udon. In hot broth it stays tender without turning soft if served promptly.
| Type | Hosogiri udon 細切りうどん (thin-cut dried wheat noodles) |
| Brand | Toa |
| Key Feature | Hokkaido wheat flour, per the pack; five-minute boil |
| Origin | Japan |
| Net Weight / Format | 300g pack (three servings) |
| Best Used As | Hot udon in broth, chilled zaru udon and stir-fries |
How long do I cook these udon noodles?
The pack gives a boiling time of five minutes. Bring plenty of water to a rolling boil, add the noodles, stir to separate and cook for about five minutes, tasting near the end. Drain and rinse well under cold water to remove surface starch, then reheat briefly in hot broth or chill in iced water for cold dishes.
What is the difference between thin udon and regular udon?
Regular udon is thick and chewy and takes longer to cook. Thin-cut udon (hosogiri) is finer, so it cooks faster and has a smoother, lighter bite. It suits chilled dishes and lighter broths where a heavy noodle would dominate. Use thick udon for hearty, rich soups like curry udon; use thin udon where you want elegance and speed.
How should I store dried udon?
Keep the pack sealed in a cool, dry cupboard away from humidity and strong smells. Once opened, fold the pack closed or move the noodles into an airtight container. Cooked udon is best eaten straight away; leftovers can be chilled, covered, and refreshed in boiling water briefly before serving.
SKU : S0238