In Korea, Acorn Noodles are made from ⅓ acorn flour, ⅔ wheat flour. Their taste is mild, light and somewhat sweet.
Japanese Acorn noodles are made with 1/10th acorn flour, 9/10ths wheat flour.
Other names
AKA: Dotori
French: Nouilles de farine de gland
Japanese: Donguri udon