Restaurant Tomikura's Meat Udon Jerky
VENDOR: 株式会社とみくら
Pickup available at 北九州空港ターミナル２階
Usually ready in 24 hours
Restaurant Tomikura's Meat Udon Jerky
Default Title
北九州空港ターミナル２階
800-0306
福岡県 北九州市 小倉南区空港北町6番
ターミナル内2階
Japan
+81934711174
Hurry! Only 9 Left in Stock!
Kitakyushu Meat Udon
Kitakyushu has a dish called Niku Udon, which is rare in western Japan, with a black broth soup and plenty of ginger on top.
It is known by various names, such as "Ogura Niku Udon" and "Dogi Dogi Udon."
There are various theories about its origins, but one story goes that shortly after the war, a woman began selling meat udon noodles in order to support her family and revitalize the local community.
The meat udon sold out so quickly that it was called the legendary udon.
Nowadays, it is served at various udon restaurants in Kitakyushu, and the sweet and spicy meat udon with a pungent ginger flavor has become a soul food loved by many people every day.
| name | jerky | ||||||||
| Raw material name | Beef (Australian), soy sauce (contains wheat and soybeans), sugar, high fructose corn syrup, Salt, amino acid liquid (contains soybeans), powdered dried bonito, fermented rice seasoning, Concentrated dried sardine stock, ginger, green onion, dashi soy sauce-style seasoning (made in Japan) (powdered soy sauce, glucose, dried bonito extract powder, kelp extract powder, etc.) |
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food additives |
Seasonings (amino acids, etc.), caramel color, acidulant, fine silicon dioxide, flavoring | ||||||||
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Contents |
40g | ||||||||
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expiration date |
Written at the bottom outside the frame | ||||||||
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How to save |
Avoid direct sunlight, high temperatures and humidity, and store at room temperature (below 25°C). | ||||||||
| Seller | Tomikura Co., Ltd. 94-9 Nishiminatocho, Kokurakita-ku, Kitakyushu City, Fukuoka Prefecture | ||||||||
| Manufacturer | BRIDGE the gap Co., Ltd. 2190-1 Hosono, Kobayashi City, Miyazaki Prefecture | ||||||||
| Nutritional Information | Per 40g: Energy 178kcal, Protein 17.3g, Fat 9.32g, Carbohydrate 6.2g, Salt equivalent 1.12g | ||||||||
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