Japan's most luxurious udon.

Inaniwa udon

Do you know Inaniwa Udon?

Inaniwa udon is one of Japan's three major udon noodles, along with Sanuki udon.
The texture and smoothness of the noodles set it apart from other udon noodles, making it Japan's finest udon noodles that are carefully hand-made.

The manufacturing method was established in the Inaniwa region of Akita Prefecture, Japan, with a history of over 350 years.

Inaniwa udon was developed at the foot of the Ou Mountains in Tohoku as a preserved food that takes advantage of the clean underground water and the four-season climate where the area is covered in snow in winter.

It is a high-quality product that has been carefully and painstakingly manufactured, and is a historical ingredient that was used heavily by the imperial family.

It has a tradition of hundreds of years, and used to be a gift for noble people, but it has only been about 50 years since commoners started eating it.

In 2007, it was selected as one of the "Top 100 Local Cuisine from Rural Areas" by the Japanese Ministry of Agriculture, Forestry and Forestry.

Characteristics of Inaniwa Udon

It is characterized by its silky white, transparent, flat noodle shape, smooth texture, and thin yet firm and strong chewiness.

About traditional manufacturing methods

The manufacturing process is done manually by trained craftsmen.
Careful hand processing creates Inaniwa udon's unique texture and characteristics.

Carefully selected raw materials

We use the abundant underground water (soft water) of the Ou Mountains as the brewing water.

The noodles are made from simple ingredients such as wheat flour, water, and salt, so the quality of the ingredients is clearly reflected in the noodles, so we use Japan's best flour, salt, and underground water.

Grinding process

From this process onwards, it will gradually start to look like udon. After cutting the noodles into thin strips with the previously kneaded and matured dough, the noodles are crushed by hand to flatten them. The important process that affects the texture requires delicacy, so it is done by hand by skilled craftsmen.

Stretching process

Slowly and carefully roll out the crushed noodles to avoid breaking them. The noodle strings are slowly dried over time in a low-temperature drying room that recreates Japan's winter environment.

By taking the time to make Inaniwa udon, the characteristics of Inaniwa udon are created: the firmness of the noodles and the smooth texture of the noodles.

Cooking recipes with Inaniwa Udon

There are many recipes for Inaniwa udon that can be eaten either cold or warm. We also recommend using it for noodle menus other than Japanese cuisine.