I was told this when I was selling udon noodles at a department store event hall.
"It won't fit in the freezer..."
"It'll take a while to get home..."
"Fresh noodles are tastier than frozen udon!"
Even so, Mugiya only makes frozen udon.
The reason is...
Those who have boiled udon noodles will know that for fresh or semi-fresh noodles (those that have been cut, such as the udon you often see in souvenir shops), boil 120g-130g of noodles for 12-15 minutes to make one serving (200g-220g). For dried noodles (those that have been thoroughly dried, like somen or pasta, and are often thin), boil 100g of noodles for 10-15 minutes to make one serving.
As you may have noticed, both types of noodles have absorbed 40% to 55% of the water when they are boiled. This is a lot of water. Therefore, by using delicious water not only for kneading the noodles but also for boiling them and finishing them with the final touch, you can serve your customers even more delicious udon.
Another thing is that the ideal way to boil udon is to use a lot of water, at high temperature, and quickly.
At Udon Kobo Mugiya, we boil a large amount of water (over 1,000 liters) in a boiler and cook our udon noodles until they are fluffy and chewy in about half the time it normally takes to boil them at home.
Mugiya started making udon noodles in this area in search of the best water for udon.
We want to use this wonderful water, which contains just the right amount of minerals, in all processes used to make udon, and that is why we are committed to making ``frozen udon'' in this location.
The idea that "frozen udon is not tasty" or "frozen udon is bought by people who want to take shortcuts" does not apply to Mugiya's udon at all. We freeze our udon because we want you to enjoy it.
As mentioned at the beginning, we cannot ignore the feedback from our customers, but our only goal is to "enjoy delicious udon." Please try Mugiya's udon at least once.