Inaniwa Udon: Where to Eat, Prices & Hours (Akita)

A hand-stretched dried udon passed down in the Inaniwa district of Yuzawa City, counted among Japan three great udon. It is said to have begun in Inaniwa before the Kanbun era of the Edo period. The dough is kneaded, twisted, stretched, and dried over several days. Using starch as dusting flour and a distinctive method of kneading while twisting, fine air pockets form inside the noodle. It is known for its silky slip and elegant firmness.

Highlights

The fine air pockets and hollow structure visible in the cut noodle create its smoothness and suppleness. It is slightly yellow, with a flat cross-section thicker than hiyamugi. Chilled and dipped in sauce, the graceful texture shines; served warm in broth, a gentle wheat aroma rises. After the method was made public in 1972, production grew greatly and it became known nationwide.

Enjoying the Seasons

In summer, savor it cold and refreshing; in winter, warm the body with hot broth. Being a dried noodle, it can be enjoyed in any season. In 2007 it was selected among Japan hundred best local dishes, and it has long been prized as a gift.

Practical Travel Notes

The birthplace of Inaniwa is reached by bus or taxi from JR Yuzawa Station. Many maker-run shops nearby offer tours of the production process. Dried noodles keep well and are light, making them an ideal souvenir. Half-dried noodles are available locally and at antenna shops, letting you enjoy a texture closer to the original at home. Many eateries let you choose cold or warm servings, so groups of two or more can compare both.

A Quick Tip

Try both soy-based sauce and sesame dipping sauce. Comparing the two reveals the true quality of the noodles.

Practical Information for Your Visit

• Getting to the producing area: From JR Yuzawa Station, take the Ugo Kotsu "Yuzawa-Oyasu Line" bus and get off at the Inaniwa-Nakamachi bus stop. From there it is about a 1-minute walk to the Sato Yosuke Shoten head store and about a 5-minute walk to the Inaniwa Udon Densho-no-Sato Kanbun Gonen-do.
• Where you can try it: Sato Yosuke Head Store (80 Inaniwa, Inaniwa-cho, Yuzawa City / 0183-43-2911) sells products 9:00-17:00, serves meals 11:00-17:00 and offers factory tours 9:00-16:00, open all year (closed over the New Year period). Demonstrations by the craftsmen are not held on Saturdays, Sundays and public holidays, when panel displays are shown instead.
• Hands-on experience: The head store's noodle-making course and noodle-making and cooking course take about 60 minutes and cost 3,300 yen for adults (junior high school age and above) and 2,200 yen for children (elementary school age and below), tax included, with reservations required by the previous day. Tours alone are free of charge.

* Opening hours and prices at individual restaurants vary from shop to shop.

(Sources: Akita Prefecture Inaniwa Udon Cooperative Association official website, "Eating and Experiencing in the Producing Area"; Sato Yosuke Shoten official website, "Sato Yosuke Head Store")

Information Sources

This article is compiled from tourist information provided by Yuzawa City and Akita Prefecture, together with information published by the individual establishments. Prices and menus differ from shop to shop and are subject to change, so please check the official information of each establishment for details.

Sightseeing Checklist

• Budget guide: From around 1,000 yen at a specialist restaurant, and still reasonable with tempura and other extras
• Where to eat it: Specialist restaurants in its home area of Yuzawa and Inaniwa, and eateries in Akita City
• Recommended time of day: Mainly at lunchtime; chilled in summer and with hot broth in winter
• Avoiding the crowds: Famous restaurants in the home area have queues at lunch, so aim for just after opening or later in the afternoon
• Enjoy it together with: The Akinomiya hot spring villages, Oyasukyo Gorge, and local pickles and sake