
Gluten-Free Udon Noodles
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These are not a compromise. They are proper udon noodles — thick, chewy, and with the satisfying bounce that defines the style — made entirely without wheat. Toa Foods spent two years developing them with their team of noodle craftsmen, and the result is a gluten-free udon that stands up on its own terms rather than apologising for what it leaves out.
The key is the rice. Toa Foods uses domestically grown Japanese short-grain (Japonica) rice flour, not the cheaper imported long-grain rice flour that most manufacturers default to. This makes a significant difference to both texture and flavour. The rice flour is combined with a small proportion of potato starch, and nothing else — no wheat-derived ingredients, no salt, and no additives. The noodles are produced in a dedicated gluten-free factory, and are Halal and Kosher certified.
Producer: Toa Food Industrial Co., Ltd., Himeji, Hyōgo Prefecture, Japan. Founded 1945. Toa Foods employs 50 people, 11 of whom are nationally recognised noodle experts who oversee manufacturing. The Himeji region, formerly known as Banshū, has a centuries-old reputation for noodle production.
Ingredients: Rice flour (88%), potato starch (12%)
Storage: Store at room temperature, away from sunlight, heat, and moisture.
Net: 142g
