* These noodles are carefully prepared over a four day period by hand
* Taste the difference with the use of special techniques (kneading, crushing, ayakake) requiring high levels of craftsmanship to aerate the dough
* Use a special drying technique that makes noodles as white a fresh snow
* Made in Akita in northern Japan with wheat from Hokkaido with no additives
With nearly 400 years of history, Inaniwa Udon has been praised for hundreds of years by Japanese gourmands for its smooth and silky texture. Passed down by generations, Inaniwa Udon is considered one of ‘Three Great’ or ‘Three Famous’ udon recipes in Japan, sometimes being referred to a culinary masterpiece of Japan.
Udon is typically produced in 3 days, however they believe that adding one day to the process maxims the noodles flavour and texture. Inaniwa Udon is made entirely by hand without the use of machines. Taking extra time to mature the noodles creates a smooth and silky texture which produces a pleasant “nodogoshi” (sensation when swallowing). The nodogoshi of Inaniwa Udon is highly regarded among Japanese gourmands.
What makes Inaniwa udon noodles exception is the amount of tubular bubbles contained in the dried noodles. This is the direct result of their kneading technique. Because of the bubbles, the taste of the noodles Inaniwa Udon has a smoother texture while retaining its consistency.
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Akita gets about 60cm of snow in winter so the spring water which runs from the Kurikoma Mountains and the Akita Sugibayashi Forest in Omoriyama is perfect for making premium udon as the balance of minerals in this water enhances the taste of the noodles.
Preparation: Boil for 3 minutes and rinse in cold water. Eat Hot or cold with toppings of your choosing.
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