Recently, the number of restaurants where you can easily eat in a self-style has increased, and udon is becoming established as a fast food. It's fast, cheap, and easy to digest, so it's gaining support. How delicious it is!

Speaking of such udon king, Sanuki udon is known. Did you know that this udon contains about 8% to 13% salt? It seems that salt is indispensable for giving a unique elasticity and stickiness. Yeah.

Konpira and sales without the use of any in the salt, began selling in Salt free Udon "salt Nakiko" of reproduction and health-oriented the stiffness of the Sanuki udon. It took 18 months to design and prototype. It's an extraordinary passion.


This "Shionakiko" is limited to the chewy and chewy texture of authentic Sanuki udon even if the salt is removed by blending various types of flour, strict adjustment of aging and drying time, and fine adjustment of water content. He said that he succeeded in getting closer.

By the way, this package, which I've been worried about earlier, is aimed at "Kowakawa". Kowa ... Kawa ...? It looks cute at first glance, but if you look closely, it's certainly a little scary. Why did you do this? Udon can be eaten every day, but I would like to be careful not to take too much salt by incorporating this "saltless child" into the rotation!