Inaniwa udon is a Japanese variety of udon noodles that are thinner and smoother than other types. The noodles are made by hand in the Inaniwa area of Akita prefecture. They’re repeatedly kneaded and aged for a while. The aged udon noodles are then kneaded again so they can take in as many air bubbles as possible, and it’s these tiny bubbles make the noodles chewy. It takes about four days to produce the noodles, which are later slightly dried.
One of the most common ways of serving Inaniwa udon in winter is in a hot clear broth that’s topped with pickles and shiso leaves, while the summer version is typically served on a bamboo mat and accompanied by dipping sauces such as sesame, miso, and soy sauce.
Add inaniwa udon noodles to the boiling water. Cook the noodles for about 3-4 minutes. Be careful not to overcook the noodles as they can become mushy. Once the noodles are cooked, drain them and rinse them under cold running water to remove any excess starch and to stop the cooking process.
稻庭烏冬同來自秋田縣，麵條呈扁長形，口感細滑。 製作稻庭烏冬，不僅對原材料的要求很高，而且製作工藝也比較繁瑣，所以生產量很少。 一開始稻庭烏冬並不是量產的，明治時代以後變成秋田的名產，之後經過文明開化，引進先進技術之後才開始能大量生產的。
- Best Before : 2025.02