Sanuki udon is the most famous of all Japanese udon, the pride of Kagawa on the island of Shikoku and the benchmark by which the noodle is judged. What sets this Sanuki udon apart is its koshi, the firm, elastic, deeply satisfying chew that a great udon must have, paired with a smooth, glossy surface that carries broth beautifully. These are domestically made in Japan in a generous ozumori large portion and supplied frozen, which is precisely why they are so good.

Freezing is the secret to premium udon. The noodles are boiled to perfection and then flash frozen, locking in the fresh, just cooked bounce and slippery texture that dried noodles can never quite recover. The result, once reheated, is a noodle indistinguishable from one made fresh in a Kagawa noodle house, thick, springy and tender all at once.

They could not be easier to use. Straight from frozen, a portion needs only about a minute in boiling water, or a short spell in the microwave, to be ready to serve. From there the possibilities are wide: bathed in a hot dashi broth for kake udon, chilled and dipped for zaru or bukkake style, dressed with kitsune fried tofu or tempura, simmered in a nabeyaki hotpot, or stir fried into yaki udon.

Why choose Sea House Sanuki Udon?

• The benchmark udon. Authentic Sanuki style, the most celebrated udon in Japan.
• Signature springy chew. Prized koshi, the firm, elastic bite that defines a great udon.
• Frozen for freshness. Flash frozen after boiling to preserve a just made texture dried noodles cannot match.
• Ready in about a minute. Straight from frozen to the bowl by boiling or microwave.
• Endlessly versatile. For hot kake, cold zaru, tempura udon, nabeyaki and yaki udon, in 5 handy 250g portions.