There are water drops in the package of Shoutao brand udon noodles, which may be because the bag is broken and there is water in it.

Udon noodle is one of the noodles with the most Japanese characteristics. Together with Japanese buckwheat noodles and green tea noodles, it is also called the three major Japanese noodles, and it is an indispensable protagonist of Japanese restaurants. Its taste is between sliced noodles and rice flour, and it is soft, and with carefully prepared soup, it becomes a delicious pasta. It is a thick white noodle (4 mm ~6 mm in diameter) made by mixing salt and water into flour. Add hot soup in winter and cool it in summer. Cold udon noodles can be eaten with a thick sauce called "noodle seasoning juice". The most classic Japanese udon noodle method is inseparable from beef and broth. The noodles are smooth and soft, and the sauce soup is rich. Therefore, if you go to Japan, you must try a bowl of beef udon noodles from Kagawa Prefecture.