Hand-Pulled Noodles Inaniwa Udon Noodles by Ogawa
Inaniwa udon is one of Japan's three most celebrated udon varieties, originating in Akita Prefecture where it has been crafted for over 400 years. Unlike the thick, round udon most people are familiar with, Inaniwa noodles are notably thinner, flatter, and silkier and prized for their exceptionally smooth texture and satisfying chew. Only Japanese wheat flour, local spring water, and sea salt are used. No additives, nothing more.
Handmade in Akita, Japan
Ogawa is a specialist noodle maker based in Akita Prefecture, dedicated to preserving the traditional craft of Inaniwa udon making. Every batch is made entirely by hand, following the same time-honored techniques that have defined this regional specialty for centuries. The result is a noodle of exceptional quality and one that cooks in just 3 minutes, yet delivers a texture and depth of flavor that speaks to generations of dedication and care.
How to Enjoy Inaniwa Udon
Inaniwa udon is wonderful served both hot and cold. For cold noodles, cook in boiling water for about 3 minutes, stirring occasionally. Once the milky white color turns half-translucent, drain, transfer to ice water, and rinse well. For hot noodles, drain the cooked noodles, rinse briefly, and place directly into hot broth. For an extra chewy texture, rinse in ice water after cooking, then briefly warm in hot water again before serving in soup.
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
Shrimp Miso Nikomi Udon
Nabeyaki Udon
- Net weight: 7.05 oz | 200g
- Ingredients: Wheat flour, salt, starch
- No additives
- Producer: Ogawa
- Origin: Akita, Japan
