Inaniwa Gobun Hand-Pulled Udon Noodles - 180g

Inaniwa udon is a special type of udon made in a small area of Japan since 1665. It was so special that it was typically reserved as gifts to members of the royal family with only 2 families knowing the recipe and being allowed to make them-- until 1972 when the recipe was finally released to the general public. 

Only udon made in the traditional way can call itself "Inaniwa"- the 4 day process involves mixing the flour by hand for 3 hours which creates numerous small air bubbles that allow for a much shortened boil time, and a difficult hand-stretching process that requires at least 3 years for a craftsman to master. 

Compared to regular udon, Inaniwa udon is flatter, and has a smoother feel in your throat (nodo-goshi), while having significant bounciness (koshi). 

Can be enjoyed cold simply by dipping into some mentsuyu (scallions, shiso, grated ginger a plus), or in a hot broth by diluting the mentsuyu (2.5 to 1 part water). 

Instructions for boiling:

Boil water in a large pot (about 1.8 liter of water per 100g of noodle), boil for 3 to 4 minutes checking for preferred consistency. When noodles become milky white, take out in a strainer and wash in cold water to get rid of starchy feel, remove water by shaking strainer (a tebo is very useful for this purpose). 

Product of Japan.

6.34 oz 

Wheat Flour, Salt, Starch