Handmade Over Four Days Using a 300-Year Tradition
Gobun Inaniwa Udon
Inaniwa udon is one of Japan’s three most celebrated udon noodle styles, alongside Sanuki and Mizusawa. These hand-pulled noodles originated in the snowy Inaniwa region of Akita Prefecture in the early 1600s and have been crafted by artisans ever since. Gobun, a traditional maker based in Inaniwa, carries on this legacy with a fully in-house process—from kneading and shaping to drying and packaging. Each noodle is handmade using local water and high-quality wheat flour, then carefully aged and pressed over four days to produce a smooth, chewy texture and refined flavor.
Unlike other dried udon, Inaniwa udon has a flat, square cross-section that allows for a silky finish with a gentle snap. Gobun’s handmade approach produces noodles that are thin yet resilient, with a clean flavor that enhances both hot and cold dishes.
How to Cook:
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Bring a pot of water to a boil.
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Add noodles and cook for 3–4 minutes.
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Drain and rinse immediately under cold water to stop cooking and firm the texture.
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Serve chilled with dipping sauce, or reheat briefly in hot water before adding to a soup broth.
Inaniwa udon is especially well-suited to simple preparations—try it with mentsuyu and grated daikon, or in a hot clear broth with seasonal vegetables.
Mrs. Donabe's Recipe Suggestions
Soup Udon with Steamed Vegetables
Cold Udon with Golden Sesame Dipping Sauce
Cold Udon with Sesame Soymilk Sauce
Salmon Roe & Grated Daikon Cold Udon
Hatcho Miso Udon Hot Pot
Cold Noodle with Soy Dipping Sauce
Shrimp Miso Nikomi Udon
Nabeyaki Udon
