• Semi-raw Udon that can be stored at room temperature: The semi-raw Udon from Kamejo-an is as close as possible to raw Udon, providing a fresh and chewy texture Can be stored at room temperature, so you can recreate authentic Kagawa Sanuki udon whenever you like Makes a great gift or keep for your own home • 【Industry-first method taking 3 days】The first day for creating texture and chewiness through a long two-stage maturation process Day 2 of applying pressure in 9 stages to maintain the strength without compromising the texture, achieving a clean edge Day 3 for freshness through human eyes and experience This semi life prairie Udon noodle is the specialty Udon from Kamejo-An • 【Unique blend of wheat】All ingredients are carefully selected by the head of the shop, using only safe and secure, seasonal, and truly delicious materials The wheat flour is blended using a unique formula, considering the characteristics of the wheat harvested by the head of the shop himself Furthermore, by using salt and bittern taken from the local Seto Inland Sea seawater, we achieve Kamejo-an's udon's unique chewy and sticky texture with firmness • Founded in 1984, we started as a noodle research lab in a corner of a house by the moat of Marugame Castle By scientifically unraveling the traditional methods of Sanuki and through repeated policy research, we have continued to make delicious noodles using our unique method tailored to modern wheat flour • 【Set Includes】Semi-fresh Sanuki Udon Thick Cut Noodles 120g x 10 bags 【Best Before】Semi-fresh udon: more than 40 days when stored at room temperature 【Cooking Time】Pot-boiled udon 10-12 minutes, dipping udon 13-15 minutes, zaru udon, chilled udon, chilled dipping udon 14-16 minutes