205 Grand St, Brooklyn, NY 11211
Our udon soup is carefully prepared during a two-day process. The broth consists of an elborate and blanced blend of konbu seaweed, shiitake mushrooms, flying fish, saba mackerel, katsuo bonito and maguro tuna, all of with are imported from Japan. Our udon noodles are freshly made in-house.
In Japan, the preparation of udon varies from region to region, which results in distinct from broth flavors and noodle textures, as well as the way the soup is put together and eaten. With this in mind, we are dedicated to creating udon that is unique and characteristic of where we are, to be enjoyed only here in Brooklyn. Since the texture of udon noodles is defined by the balance of protein and starch in the flour, we have thoroughly sourced our original blend from a mill in California. We invite you to take a sip of the broth, taste the delicate flavors, and savor the aromas of the ocean.
At Samurai Mama we use Kaiki Water
In contrast to contaminated, low-energy tap water, Kaiki Water is chemical free, filled with revitalizing energy, and has a natural mineral balance. The Kaiki Water filtration system was created after twenty years of research research and development, and it's ceramic purifying technology is the first of it's kind in the world.
The Kaiki Water process has stages that brgin by eliminating chlorides, germs, odors, rust, and other undesirable substances. Kaiki's original bio-ceramic filters then pH balance the water, add healthy minerals, and break apart inactive water clusters into stable molecules that are easily absorbed at the cellular level.
Because Kaiki water is filled with natural energy, it supports a healthy lifestyle and decreases environmental pollution. Kaiki water enhances the metabolic processes of humans, animals, and plants, and is ideal for drinking and cooking.
Samurai Mama uses Kaiki Water exclusively for drinking water, tea, and food preparation.