These Katakuriko-style Udon noodles deliver the bounce and bite you want in every slurp. They're made with wheat flour and just enough potato starch to give it that signature chew! They're smooth, creamy-white, and springy, they hold their shape beautifully whether you serve them in a hot broth or cold with dipping sauce.
Inspired by the Hokkaido style of northern Japan — where heavy snow and potato farming go hand in hand — this version uses potato starch not for flavor, but to create the ideal koshi, that firm, satisfying texture that keeps udon fans coming back.
Cook them until just tender, then drop them into dashi, sesame broth, or a chilled soy dipping sauce. However you serve them, they’re a blank canvas with real presence—and the kind of noodle that does exactly what you want it to.
Ingredients: Wheat flour, modified potato starch, salt.