Premium Nagoya-Style Udon: Kindobi Kishimen Flat Udon Noodles
Kishimen is a traditional flat-style udon noodle, distinct for its wide, fettuccine-like shape and smooth yet chewy texture. It originated in Aichi Prefecture, where it remains a beloved regional specialty. This premium dried kishimen is crafted by Kintobi, a noodle and flour milling specialist with deep roots in Nagoya’s grain traditions. Using Kitahonami wheat grown in Hokkaido—selected for its flavor and noodle-making properties—Kintobi mills the flour in-house and blends it with water and salt to create a perfectly balanced dough. The resulting noodles are light, smooth, and satisfyingly springy, ideal for both hot soups and cold preparations.
Expertly Milled Wheat for a Distinctively Smooth Texture
Made only from wheat flour and salt, these noodles highlight the natural flavor and structure of the flour. Kishimen absorbs broths exceptionally well, making it a perfect finish to hot pots or a base for classic noodle soup dishes. You can also enjoy it chilled and dressed with sauces—try it with sesame, soy, or even olive oil-based dressings for a fusion-style noodle salad. Its wide shape offers a pleasant mouthfeel that holds up beautifully to hearty or light ingredients alike.
How to Prepare Kishimen Noodles
Add the dry noodles to a pot of boiling water and stir gently to prevent sticking. Once the noodles float, boil for 6 minutes for hot dishes, or 7 minutes for cold. Drain and rinse under cold running water. For hot dishes, rewarm briefly in hot water before serving. For cold dishes, skip the rewarming and dress directly with your preferred sauce or toppings. A simple kishimen salad can be made with olive oil, salt, pepper, and fresh vegetables. Also great for adding to leftover hot pot broth at the end of a meal.
Mrs. Donabe's Recipe Suggestions
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