秋田県·麺・米
Inaniwa Udon
With a smooth texture and a firm chew, the thin, flat noodles glide effortlessly through the mouth—this is Inaniwa Udon, the hand-stretched dried udon that Akita is proud of. It is said to have begun in the early Edo period when Ichibei Sato, who lived in the Inaniwa area, created dried noodles using local wheat. The first generation, Kichizaemon Inaniwa, inherited these techniques and made continuous improvements, eventually establishing the production method around 1665 (Kanbun 5). Eventually, it became an official purveyor to the Satake clan, the lords of the Akita Domain. The 'te-nai' technique—stretching the dough by hand in a figure-eight pattern around two poles—creates that signature smooth texture. It is a flavor reserved for special occasions, a long-held secret passed down through generations.
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