Suji-Aonori & Clam Fukagawa Mazed Udon

Suji-Aonori & Clam Fukagawa Mazed Udon

Chef-Crafted Udon with Premium Aonori & Clams

*This product is a collaboration with Mitaseru, part of the Mitsui Fudosan Group, a Japanese online platform that delivers dishes from renowned restaurants across Japan to your home.

A flavorful mixed udon inspired by Fukagawa, a traditional Tokyo-style clam dish. This dish combines tender clams with generous amounts of suji aonori (premium green seaweed), creating a well-balanced bowl that highlights both umami and aroma.

The rich taste of the clams is complemented by the fresh, ocean-like fragrance of the aonori. Green onions add a light sharpness, bringing everything together into a clean and balanced flavor profile.

It uses suji aonori from SEAVEGETABLE, an innovative seaweed company recognized by Forbes JAPAN as part of its “Culture Preneur 30.”
Their seaweed is cultivated using a land-based method with clean, mineral-rich deep ocean water, ensuring consistent quality and safety.

What Makes It So Good

■ Premium suji aonori
The most aromatic type of green seaweed, known for its strong, fresh ocean fragrance and vibrant color.

■ Fukagawa-style clams
Clams add a natural depth of flavor and pair well with the aroma of the aonori.

■ Clean, balanced taste
Carefully selected ingredients with no unnecessary additions, allowing the natural flavors to stand out.

What is “Suji Aonori”?

Suji aonori is considered the highest-grade variety of green seaweed. It is known for its strong aroma, bright green color, and clean, refreshing taste. It is mainly grown in brackish water areas such as Tokushima, Japan.

How to Enjoy

■ Hot (Warm Udon)
1) Remove the noodles from the package and boil in water for 2–3 minutes.
2) Heat the sauce pack in boiling water for 2–3 minutes without opening the bag.
3) Combine them, mix well, and serve.

■ Cold (Chilled Udon)
1) Remove the noodles from the package and boil in water for 2–3 minutes.
2) Rinse the cooked noodles in ice water to cool and firm them.
3) Thaw the sauce pack under running water for about 10 minutes.
4) Combine them, mix well, and serve.

Under the Direction of a Japanese Chef

This is supervised by Chef Kishio Nonaga, the third-generation owner of Nihonbashi Yukari, a long-established Japanese restaurant with a three-generation history.

Rooted in traditional Japanese cuisine, Chef Nonaga focuses on bringing out the natural qualities of each ingredient while incorporating a modern approach.
Nihonbashi Yukari is known for its refined techniques and commitment to seasonal ingredients, continuing to preserve tradition while exploring new expressions of Japanese cuisine.

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