Easy20 min
Where it comes from
Hailing from Akita Prefecture in Tohoku, Inaniwa Udon is renowned for its thin, silky texture, a result of a traditional hand-stretching technique.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Cook Inaniwa udon noodles in boiling water until tender, then rinse in cold water.
- 2
Prepare dashi by simmering kombu and bonito flakes, then strain.
- 3
Add soy sauce and mirin to the dashi for flavor.
- 4
Reheat noodles briefly in the broth before serving.
- 5
Garnish with green onions and yuzu zest before serving.
