The Perfect Blend of Wellness and Visual Appeal Capturing the top US trends of "health-consciousness" and "Instagrammable" aesthetics, our vibrant green Aonori Seaweed Udon is a seaweed-based, healthy option that stands out on any menu.
Unmatched Customization (OEM)
We offer full OEM flexibility. We can customize ingredients, colors, thickness, and length to meet your brand’s specific needs.
For example, our green Aonori and pink "Kouhaku" udon perfectly match the iconic theme colors of The Beverly Hills Hotel.
Innovative Concepts for California
Tailored for the warm California climate, we suggest modern takes on traditional cold udon:
Portable: One-handed cup-style servings for festivals.
Refreshing: Zesty infusions with lemon or lime.
Spicy: Chili-kneaded noodles for a bold kick.
| Manufacturing Process -AONORI SEAWEED UDON - |
Prepare salt water with a salinity of 9–11%. Mix 50 kg of wheat flour with 18–22 kg of salt water, starch, and aonori powder in a mixer, and knead the dough. Roll the dough with a roller to develop gluten. Age the dough in a controlled room at 17–24 °C for 20–24 hours. Stretch the aged dough using a hand-operated roller. Cut the dough into noodles with an electric noodle cutter. Boil at 99.4 °C for about 10 minutes. Rinse in water for about 20 seconds, then cool in 5 °C water for about 10 seconds. Place noodles in freezing trays, weigh and visually inspect for foreign materials. Quick-freeze at –48 °C for about 30 minutes. Package, inspect (visual and metal detector), place in boxes, and store in freezer. Before shipping, check product condition randomly and ship after confirmation. |
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| Reference Wholesale Price (Estimated for Long Beach Port delivery) *Subject to change depending on various conditions. | US$ 5.85 |
| Manufacturing Process -AONORI SEAWEED UDON - |
salt water with a salinity of 9–11% Mix 50 kg of flour, 18 to 22 kg of salt water, and cochineal pigment in a mixer and knead Roll the dough with a roller to develop gluten Age the dough in a controlled room at 17–24 °C for 20–24 hours Stretch the aged dough using a hand-operated roller Cut the dough into noodles with an electric noodle cutter Boil at 99.4 °C for about 10 minutes Rinse in water for about 20 seconds, then cool in 5 °C water for about 10 seconds Place noodles in freezing trays, weigh and visually inspect for foreign materials Quick-freeze at –48 °C for about 30 minutes Package, inspect (visual and metal detector), place in boxes, and store in freezer Before shipping, check product condition randomly and ship after confirmation |
|---|---|
| Reference Wholesale Price (Estimated for Long Beach Port delivery) *Subject to change depending on various conditions. | US$ 6.23 |