Inaniwa Udon

A hand-stretched dried udon passed down in the Inaniwa district of Yuzawa City, counted among Japan three great udon. The dough is kneaded, twisted, stretched, and dried over several days into flat, slender noodles known for their silky slip and elegant firmness.

Highlights

Fine air pockets visible in the cut noodle create its smoothness and suppleness. Chilled and dipped in sauce, the graceful texture shines; served warm in broth, a gentle wheat aroma rises.

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 and has long been prized as a gift.

Access and Basic Information

The birthplace of Inaniwa is reached by bus or taxi from JR Yuzawa Station. Many maker-run shops nearby also offer tours of the production process.

A Quick Tip

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