Udon Katakuriko, or Udon made from potato starch is made in the Hokkaido style, a mountainess region that receives heavy snowfall and is also one of the largest potato producing regions. The starch from the potato flour doesn’t provide much potato flavor, but is necessary to produce the ideal Koshi, or “strong texture” preferred by most Udon lovers. Flavor profile of Wheat Pasta, Proper Texture, Mouth-Feel. This versatile noodle can be served hot or cold, in a broth or plain with a dipping sauce. INGREDIENTS: Wheat Flour, Potato Starch, Salt. Origin: China