Fibre-rich udon, expertly-kneaded with chewy pearl barley.For udon noodles with a wholesome bite and especially soft, mochi-like texture, Goshiki Somen builds upon Japan\'s famously supple udon recipe with the addition of local creamy pearl barley from Ehime. An increasingly popular grain to pair with Japanese rice and noodles due to its rich fibre content, pearl barley, wheat flour and a sprinkling of Okayama sea salt is all that\'s needed to produce these special regional udon, ideal for soaking up noodle broths and stir-frying thanks to their satisfyingly chewy firmness.