秋田県·郷土料理
Inaniwa Udon
Slurping it down, you experience a smooth and silky texture that glides effortlessly down the throat. While the thin noodles have a firm bite, they pass smoothly through the throat. Paired with the flavorful dipping sauce, you feel like you could eat endlessly—this is Inaniwa Udon, passed down in Inaniwa, Yuzawa City. It is one of Japan's three major udon varieties, alongside Sanuki and Mizusawa. It is said to have begun when a craftsman, having learned the production method in the Yuri region during the Edo period, brought it back to Inaniwa and continuously refined it. Using a hand-stretching method where artisans stretch the dough by hand without machines and dry it over about two days, the flat dried noodles infused with air create a unique smoothness and chewiness. This is a technique that has been passed down from master to disciple. Delicious whether served cold or hot. It is an exquisite hand-stretched udon that Akita is proud of.
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