Hokkaido Dried Udon – Hidechan Haruyutaka Wheat & Deep Ocean Water, 3.53oz

Hokkaido Dried Udon is made with one of Japan's rarest wheat varieties: Haruyutaka — known as the "phantom wheat" for its exceptional flavor and the difficulty of growing it. This udon uses Hidechan wheat, grown exclusively by Miou Sangyo, one of the few remaining Haruyutaka farmers in Bihoro, Hokkaido. It is blended with mineral-rich deep ocean water from the Okhotsk Sea. The result is a noodle unlike any other.

The Story Behind Hokkaido Dried Udon Hidechan Haruyutaka

Haruyutaka is called "phantom wheat" for good reason — it is notoriously difficult to cultivate, and very few farmers in Japan still grow it. Miou Sangyo of Bihoro Town is one of them. This Hokkaido Dried Udon was co-developed directly with their farm, ensuring complete traceability from field to noodle. Beyond that, each batch is hand-cut by skilled artisans, so no two noodles are identical in length or thickness. That imperfection is intentional — it is the mark of genuine handcraft.

How to Cook Hokkaido Dried Udon

Simple to prepare, versatile in use. Boil in plenty of unsalted water for best results:

• Hot udon: boil 10–12 minutes, serve in kombu or dashi broth
• Zaru udon (cold): boil, rinse in cold water, serve with tsuyu dipping sauce
• Yaki udon (stir-fried): boil, drain, stir-fry with vegetables and soy sauce
• Curry udon: serve in Japanese curry broth for a warming winter bowl
• Western-style: toss with olive oil, garlic, and parmesan for a Japanese-Italian twist

Key Facts

• Wheat: Haruyutaka "Hidechan" — grown by Miou Sangyo, Bihoro, Hokkaido
• Water: Deep ocean water from the Okhotsk Sea
• Hand-cut by artisans — natural variation in thickness and length
• Net weight: 3.53oz (100g) · Origin: Hokkaido, Japan
• Vegan · No artificial additives

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