Akita Prefecture's local B-class gourmet "Inaniwa Udon" is a specialty product that is counted as one of the three great udon noodles in Japan. Inaniwa Udon has been carefully passed down in this area blessed with the pure water of the Minase River and fertile land, and is still loved by many people today.

Let's explore the characteristics and history of Inaniwa udon.

Characteristics of Inaniwa Udon

Inaniwa udon is a thin, flat dried noodle. It is hand-stretched, giving it a smooth texture, firmness, and a silky smooth feel.

Its translucent and glossy appearance is beautiful, and the smoothness you feel the moment you put it in your mouth is impressive. It's easy to sip.

It can be eaten hot or cold, but we especially recommend the "zaru udon." The deliciousness of the noodles really stands out, and dipping it in a rich bonito stock or mellow sesame miso broth brings out the flavor of the ingredients even more.

The recipe for Inaniwa udon

"Inaniwa Udon" is made using traditional methods, and is made by skilled craftsmen with meticulous techniques. It is this craftsmanship that guarantees the quality and reliability of Inaniwa Udon.

Making Inaniwa udon starts with finely adjusting the distribution of water and salt depending on the temperature and humidity of the day. The ingredients are simple - wheat flour, salt, and starch (dusting flour), but these fine adjustments have a big impact on the firmness and smoothness of the noodles. Inaniwa udon dough is made carefully over a period of 3 to 4 days. By allowing it to mature properly, the unique firmness of the noodles is brought out.

Inaniwa udon is made using a unique hand-stretched method that involves four processes: kneading, hand-twisting, stretching, and drying, and then maturing the noodles.

First, the dough is kneaded by hand. It takes as long as three hours to knead the dough by hand, not by machine, which creates many air holes in the dough. These air holes allow Inaniwa udon to cook quickly, are easy to digest, and give it its unique smooth texture.

The next step is "te-nai" (hand-rolling). After rolling the dough into small rolls, the craftsman wraps the noodles around two sticks in an eight-shape and stretches them out to about 120cm. This process stretches the noodles thinly, giving them the smoothness and firmness that is characteristic of Inaniwa udon.

Although it is made in a similar way to somen noodles, Inaniwa udon does not use oil, which gives it a light and elegant flavor.

It takes at least three years of training to make Inaniwa udon. The deliciousness of Inaniwa udon is a traditional taste that has been preserved by skilled craftsmen.

The history of Inaniwa udon

The history of Inaniwa udon dates back to the early Edo period.

In the Inaniwa region, which receives heavy snowfall, winter can last for six months. For this reason, local resident Sato Ichibei used locally produced wheat flour to make dried udon noodles as a preserved food, which is how Inaniwa udon began.

Then, the first Inaniwa (Sato) Yoshizaemon, who inherited Sato Ichibei's techniques, established the method of making Inaniwa udon in 1665.

Due to its refined taste, Inaniwa udon became the official supplier to Lord Satake of Akita in 1752, and was presented to the shogunate and feudal lords. At the time, production was limited, so Inaniwa udon was considered a luxury item and was rarely eaten by ordinary people.

For a long time, the recipe for Inaniwa udon was passed down from father to son and was kept secret. However, in 1972, the seventh generation, Yosuke Sato, made the recipe public, and Inaniwa udon spread throughout the country.

The Inaniwa Udon Council was established in 1976, and the Akita Prefecture Inaniwa Udon Cooperative was born in 2001.

In 2016, Inaniwa udon was selected as a "local specialty" by the city of Yuzawa, and since then, its name has spread throughout Japan and even the world. Inaniwa udon was also included in the 7th edition of the Kojien dictionary, released in 2019, and its social status has been widely recognized.

Inaniwa udon has been passed down to the present day while preserving its traditions.

Akita Prefecture Tourism Information and Access

Akita, where you can eat Kiritanpo, has a variety of tourist spots. This time, we will introduce three popular tourist spots in Akita.

Senshu Park

Senshu Park, located within walking distance of Akita Station, is a Japanese garden with a quiet and calm atmosphere. This place was once the castle of Akita Domain's Satake Yoshitaka, and was developed into a garden during the Meiji period.

The name "Chiaki" contains the meanings of longevity and Akita. Historical buildings are dotted throughout the park, and the view of the moat with lotus flowers blooming is magnificent. It is a popular spot bustling with tourists in the spring when over 700 cherry trees bloom, and in the fall when the leaves turn beautiful.

Ogashinzan Folklore Museum

When you think of Akita, you think of "Namahage." You can experience the charm of Namahage at the Ogashinzan Folklore Museum. Here, reenactments and demonstrations of Namahage events are held, allowing you to feel the power of Namahage up close. The sight of Namahage running around the house is a spectacular sight.

The Namahage customs of the Mayama area continue to preserve ancient traditions and customs, and were designated an Important Intangible Folk Cultural Property of Japan in 1978, and registered as a UNESCO Intangible Cultural Heritage in 2018.

Tsuchida Farm

Tsuchida Ranch, located on the Nikaho Plateau with Mt. Chokai in the background, is a popular tourist ranch.

About 180 Jersey cows are raised here, and you can taste what the manager calls "Japan's safest milk" and original sausages. The soft serve ice cream at the "Milk House" is particularly delicious and highly recommended. You can also interact with rabbits and St. Bernards, milk cows, and have fun all day long surrounded by magnificent nature.

Akita, an attractive place for both gourmet food and sightseeing, has a variety of ways to access it.

It is also easily accessible from Japan's three largest cities, Tokyo, Osaka, and Nagoya. If you fly from these cities, it takes about 1 hour and 30 minutes to get there.

We also recommend taking a leisurely drive to Akita. Find the best way to get there.

Location of Akita Prefecture

summary

Inaniwa udon is made using a unique hand-stretching method, giving it a smooth texture and a firm texture with an excellent throat feel. With just one bite, you'll be able to enjoy its light, refined flavor and sophisticated taste.

If you visit Akita, be sure to try Inaniwa udon.

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