Welcome to Imasuke Noodles

Video

Watch our video to learn more about IMASUKE NOODLES. 

WHAT MAKES GREAT UDON?

Great Udon noodles possess a soft, chewy bite and slippery smooth texture.  

The noodles should highlight the sweetness and flavor of the wheat. 

Imasuke

THE HEART and SOUL OF GREAT UDON

Imasuke Negishi, founder of IMASUKE, spent his life perfecting the taste and texture of UDON. He loved noodles and the endless ways they could be used in a variety of recipes.  He knew that fresh noodles were always the best. 


IMASUKE UDON are prized among connoisseurs because we use the entire wheat grain, making our noodles darker and more flavorful.


Today, we diligently follow the methods of our founder, following an 84 year old style processes of milling, kneading, resting/ageing, striking, spreading, and cutting to extract the best taste and texture from the wheat. The result is a highly prized and superior UDON. 

HOW IMASUKE MAKES SUPERIOR NOODLES

The key is the Wheat. And the Water, and one other Secret.

The Wheat

The best wheat for making noodles is Kinuno nami which is culitvated in Japan's Gunma prefecture, where the Winters are brisk and the Summers hot and long.

 

The extreme weather here imparts a rich taste to the wheat, which is planted in Autumn, raised in Winter and harvested in June. 


The severe weather makes the wheat grow strong, keeping both its taste and nutrition. This wheat is then blended with other wheats from around the world, resulting in the perfect springy texture. 

The Water

Water is also important. IMASUKE fresh noodles are made with a natural spring water sourced only from an area of Japan surrounded by mountains and a volcano. The soft water found here imparts a slight sweetness to the finished noodle.  

One other Secret

The final secret to IMASUKE UDON is how we knead and process our dough. Our proprietary process allows for 4-5 hours to properly rest the dough. The result is a consistently soft and chewy noodle, fresh and fragrant.  

IMASUKE makes two kinds of raw UDON. HOSOGIRI (thin cut) and FUTOUCHI (thick cut).   

IMASUKE RAW UDON

Hosogiri (Thin cut)

Cooking Time (minutes) 

6 for cold udon.

5 for hot udon.

Futo uchi (Thick cut)

Cooking Time (minutes) 

8 for cold udon.

6 for hot udon.

IMASUKE RAW SOBA

Raw soba

IMASUKE also makes raw SOBA noodles. The buckwheat flavor and texture is both delicious and nutritious, as good as any homemade Soba.  


 

Cooking Time (minutes) 

3 for cold udon.

2 for hot udon.

testimonials

JIN SHO

JIN SHO: Executive-Class Japanese Cuisine in Palo Alto, California

"We are very happy with Imasuke's raw soba. 

We used to serve kan men (dried noodles) but does not taste good. 

Imasuke has perfect texture any other noodles."


JIN SHO

454 S. California Ave Palo Alto, CA 94306
650-321-3454 

"SHIME" with IMASUKE UDON

SHIME in Japan means the finish, or the last course of an informal meal.

Add SHIME to your izakaya (informal) menu. After sake and heavy food, your customers will appreciate a simple serving of easy to digest Imasuke Udon or Soba.


SHIME in Japan means the finish, or the last course to an informal meal.


To the Japanese, a meal doesn't seem complete without a serving of rice or noodles. More than side dishes, these starches have been traditionally considered the very core of the meal. Meat, fish, or vegetables courses are considered highlights.


Increase your profits while separating yourself from the competition by serving high quality, low calorie Imasuke noodles.


Here is a recipe for Cold Yuzu Udon that is sure to please your customers.

Cold Yuzu Udon

Ingredients

Noodles, Sauce and Toppings 


Noodles:

1 pack Imasuke thin cut udon noodles


Sauce:

1 tbsp soy sauce

1 tbsp mirin

1/2 tsp sugar

1/2 tsp dashi

Salt to taste


Toppings:

1 ½ ounces of daikon radish sprouts (kaiware)

1 tsp (or more) yuzu juice or fresh lime juice

Pinch of sesame seeds


Preparation

Combine soy sauce, mirin, sugar and salt in a pan. Stir on medium high heat and bring to a boil. Once done, add the dashi and 100ml water. Stir thoroughly until the dashi completely dissolves. Remove from heat and place sauce in a refrigerator to quickly cool.


Add Imasuke thin cut udon noodles to boiling water. Cook for 8 minutes or until soft. Drain in a colander, then rinse with cold water before setting them aside in a large donburi bowl.  


Pour the cool sauce over the cold udon in a donburi bowl.


Place kaiware on top of the udon, then squeeze fresh yuzu (or use yuzu extract).

 

Sprinkle with sesame seeds. Serve immediately.

Contact Us

To all restaurant owners, chefs, and retailers - Imasuke raw Udon and Soba noodles are readily available through our distributor. Please contact us with any questions regarding Imasuke products