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Kijoyu Udon (recipe of udon noodle included)

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Udon is popular in Japan as a fast food meal. It is often eaten with a soup broth or tempura, but this time we will introduce "Kijoyu Udon," a simple way to enjoy udon. In this way, you can enjoy the true flavor of udon and soy sauce.


<Udon noodle recipe>
  • 300 grams cake flour or all-purpose flour
  • 135 to 145 milliliters water or warm water
  • 15 grams salt
  • Flour used to dust the surface
<Kijoyu Udon)>
  • Udon
  • Dashi soy sauce
○Condiments of your choice
  • Scallions (chopped)
  • Ginger (grated)
  • Daikon radish (grated)
  • Sesame


  1. Add salt and water into a bowl and dissolve the salt into the water completely.
  2. Put the flour in a different bowl. Add 2/3 of the salt water from step 1 and mix it well. Add the remaining salt water into the flour and mix it well. It will become damp, crumbly and yellowish in color.
  3.  Combine dough into one ball by pressing the dough, turning it over and pressing it again. Repeat this step until the dough forms a ball.

  4. Take the dough out of the bowl and press it down using your body weight. Repeat the process 20 to 30 times. When the dough becomes flat, fold the dough into thirds and place it on a smooth surface. Press it until it becomes flat again. Repeat this process 2 or 3 times until the surface became smooth.
  5. Shape the dough into a ball again and put it into a plastic bag. Let it rest for 30 minutes to 1 hour at room temperature. Let it rest until the dough can spring back to about 1/3 of its former size when it is pressed with your finger.
  6. Remove the dough from the plastic bag and knead it again. Knead it so that the edges of the dough are folded toward the center. Rotate the dough 1 to 2 times and shape into a ball.
  7. Return the dough to the plastic bag and let it rest for another 10 to 20 minutes.
  8. Flour your working area and then take out the dough and flour it as well. Press the dough with a rolling pin and flatten it into a round shape that is about 30 centimeters in diameter. With the rolling pin, roll out half of the dough from the center to the side farthest from you. After that, roll out the other half toward the side closest to you. Then, rotate the dough 90 degrees and roll it again in the same way. Repeat that process 3 to 4 times.
  9. Flour the dough again. Roll up the dough with the rolling pin and roll it down on the pastry board while applying your body weight. After stretching the dough properly, turn the rolling pin vertically while the dough is still wrapped around it. Roll the rolling pin to the side and remove the dough. This will rotate the dough 90 degrees. Then, again, roll the dough around the rolling pin from the front and stretch it while applying your body weight. Continue this process until the dough become a 3 millimeter thick square shape.

  10. Sprinkle enough flour to dough. Fold dough in thirds.
  11. Flour the dough and cut it into about 3 millimeter thicknesses. After cutting, lightly shake off the flour while loosening the noodles. This is the end of the udon noodle making process.


<Kijoyu Udon>
  1. Boil approximately 3 liters of water into a pot and put the udon in the boiling water. When the water starts to boil again, change the heat to low heat and boil it for about 10 minutes.
  2. After that time, strain the noodles and rinse them well with running water.
  3. Drain the noodle and serve them on a dish, add the condiments of your choice, pour in dashi soy sauce and enjoy! Be careful not to pour in too much dashi soy sauce.

Go to Collection of soy sauce made with Kioke

  • May 01, 2020
  • Category: Recipes
  • Comments: 0
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