Complete Guide to Inaniwa Udon: Thorough Explanation of the History, Production Methods, and Famous Restaurants of Akita Prefecture’s Signature Local Cuisine
Inaniwa udon, known nationwide as a local specialty dish representative of Akita Prefecture, continues to captivate food connoisseurs as one of Japan’s three major udon varieties, thanks to its delicate noodles and refined throat feel. This article thoroughly explains everything about this delicious traditional taste, from the history of Inaniwa udon to its production methods and renowned restaurants where you can enjoy it in its birthplace of Akita.
What is Inaniwa Udon: The Charm of Akita Prefecture’s Representative Local Cuisine
Inaniwa udon is dried udon made using hand-drawn methods originating from Inaniwa town, Yuzawa City, Akita Prefecture. Along with Sanuki udon and Mizusawa udon, it is counted among Japan’s three major udon varieties, and was selected in 2007 by the Ministry of Agriculture, Forestry and Fisheries for the “100 Local Dishes of Mountain, Forest, and Fishing Villages.”
Characteristics of Inaniwa Udon
The greatest characteristic of Inaniwa udon lies in its unique texture and deliciousness. While being thin and flat noodles, they possess both a smooth throat feel and refined firmness. Unlike ordinary udon, since they are made using hand-drawn methods, the noodles contain air bubbles, which create their unique texture.
The noodle thickness is approximately 3mm, and the cross-section is a flat oval shape. This shape enhances the noodles’ grip with the broth and realizes a smooth throat feel. The color is pale yellow with a transparent appearance, making the noodles beautiful to look at.
Status as One of Japan’s Three Major Udon Varieties
Recognized as one of Japan’s three major udon varieties along with Sanuki udon (Kagawa Prefecture) and Mizusawa udon (Gunma Prefecture), Inaniwa udon each possesses different characteristics. While Sanuki udon is characterized by strong firmness and thick noodles, Inaniwa udon stands out for its delicacy and refinement. This contrast highlights Inaniwa udon’s unique charm.
History of Inaniwa Udon: A Tradition Spanning Over 350 Years
The Story of Its Birth: History Dating Back to the Edo Period
The history of Inaniwa udon traces back approximately 350 years or more to the early Edo period, to Kanbun 5 (1665). It is said to have originated when a man named Saitoh Ichibee, who lived in the Inaniwa district (present-day Inaniwa town, Yuzawa City), Akita Prefecture, began making dried udon using locally grown wheat.
At that time, the Inaniwa district was known as a production area for high-quality wheat, and the severe winter cold was suitable for manufacturing dried udon. Saitoh Ichibee established his own unique production methods by taking advantage of these regional characteristics.
Development as Official Provider to Akita Domain
Inaniwa udon caught the attention of Akita domain lord Satake Kouh due to its deliciousness and became the official provider to the domain. During this period, the production method was kept as secret knowledge passed down within a single family, transmitted only within limited family lines.
In particular, the hoshi-udon (dried udon) technique transmitted through the Kichizaemon family was strictly guarded. However, fearing that the transmission of technique might be interrupted, the Kichizaemon of that time specially transmitted the method to the second generation Saitoh Yousuke, which led to the expansion of Inaniwa udon manufacturing that continues to the present day.
Modernization and National Expansion
From the Meiji period onward, Inaniwa udon gradually began spreading to the general public. In 1976 (Showa 51), the Inaniwa Udon Council was established to preserve the traditional methods handed down in the production area and promote Inaniwa udon.
Furthermore, in 2001 (Heisei 13), the Akita Prefecture Inaniwa Udon Cooperative was established for further development and enrichment of the council. Through this, quality control and transmission of traditional production methods began to be conducted organizationally, and Inaniwa udon acquired nationwide recognition as a signature product representative of Akita Prefecture.
Production Methods of Inaniwa Udon: Traditional Hand-Drawn Technique
Process of Traditional Hand-Drawn Production Method
The manufacturing of Inaniwa udon is carried out using hand-drawn methods by skilled craftspeople. This method is fundamentally different from machine-made noodles, being made carefully with time and effort.
1. Mixing (kneading)
Salt water is added to wheat flour and thoroughly kneaded. In this process, the craftsman’s technique of adjusting water content according to temperature and humidity is important to draw out the stickiness and firmness of the dough.
2. Twisting (nai)
The kneaded dough is extended thinly and wound around a twisting rod while applying twist. This twisting creates the unique texture characteristic of Inaniwa udon.
3. Drawing
The twisted noodles are gradually drawn out. Rather than drawing all at once, by repeating resting and drawing multiple times, air bubbles enter the noodles and unique texture is born.
4. Drying
The drawn noodles are hung on special racks to dry. The Yuzawa climate and humidity create ideal drying conditions.
5. Cutting and Sorting
The dried noodles are cut to appropriate length and sorted while confirming quality.
Unique Texture Created by Production Method
Inaniwa udon made through hand-drawn methods contains fine air bubbles within the noodles. These air bubbles create appropriate softness and elasticity when boiled, realizing a smooth throat feel.
Additionally, through the drawing process, unique texture is created on the noodle surface, which improves its grip with the broth. Here lies the deliciousness unique to handcrafted work by craftspeople, impossible to replicate with machine-made noodles.
Difference Between Dried Noodles and Fresh Noodles
While traditional Inaniwa udon is manufactured as dried noodles, some restaurants offer rare fresh noodles.
Characteristics of Dried Noodles
- Long-term storage is possible
- Unique firmness and texture
- Can be enjoyed anywhere in Japan
- Boiling time is approximately 3-4 minutes
Characteristics of Fresh Noodles
- More chewy texture
- Fresh taste immediately after production
- Special feeling that can only be experienced locally
- Shorter boiling time
Direct-operated stores such as Kanbunsannendo provide fresh noodles, allowing you to enjoy a texture different from dried noodles. When visiting Akita, be sure to try comparing the taste of fresh and dried noodles.
Delicious Ways to Enjoy Inaniwa Udon
Basic Way of Eating: Zaru Udon
The best way to fully savor the deliciousness of Inaniwa udon is simple zaru udon (seiro udon). Noodles rinsed in cold water are enjoyed by dipping them in soy sauce-based broth.
To enjoy the smooth throat feel and refined taste of the noodles themselves, it is recommended to first eat one bite without anything added. After confirming the wheat aroma and noodle texture, then taste with broth, and you will understand the true value of Inaniwa udon.
Enjoyment of Warm Udon
Warm kake udon offers different charm from cold udon. Broth made with Hinai chicken, a specialty of Akita, allows you to savor the umami unique to Akita.
In warm udon, the softness of the noodles becomes more prominent, and a sense of unity with the broth is born. Particularly in cold seasons, warm udon that warms the body is exceptional.
Arrangement Menus
In recent years, in addition to traditional ways of eating, various arrangement menus have appeared.
Curry Udon
Shrimp tempura curry udon and others—the compatibility of Inaniwa udon’s smooth texture with curry is excellent.
Sesame Miso Seiro
A variation eaten with rich sesame miso broth. You can discover new charm in Inaniwa udon.
Coconut Milk Flavor
A creative menu popular with Hinai chicken, shottsuru (fish sauce), and coconut milk added is also popular.
Famous Restaurants in Akita Where You Can Enjoy Inaniwa Udon
Kanbunsannenedo Akita Branch
The direct-operated store of the company manufacturing Inaniwa udon, Kanbunsannenedo offers Inaniwa udon that has won the highest gold award. The Akita branch offers rare fresh noodles, allowing you to enjoy a texture different from dried noodles.
In addition to Inaniwa udon, abundant local Akita cuisine is available, with offerings such as kiritanpo hot pot and hatahata dishes provided year-round. You can fully savor the deliciousness recognized by the world and the refined local Akita cuisine.
Saitoh Yousuke Shoten
An established store that continues to protect the traditional methods inherited from second-generation Saitoh Yousuke. It inherits the technique of hoshi-udon that became the provider to Akita domain lord Satake Kouh, offering Inaniwa udon with smooth throat feel.
At Saitoh Yousuke Akita store, various menus are available including soy sauce seiro, sesame miso seiro, and tempura seiro with soy sauce, allowing you to enjoy the differences in texture and throat feel between cold and warm udon. Creative menus using Hinai chicken and shottsuru are also popular.
Mugen-do Akita Station Front Branch
Located within walking distance from Akita Station, Mugen-do is characterized by its unique interior with Dutch trading house atmosphere. In addition to Inaniwa udon, a representative product of Akita, it widely provides local Akita cuisine including kiritanpo, Hinai chicken, and fresh sashimi of fish caught in Oga.
You can enjoy Inaniwa udon, which is characterized by its flat shape, through various set menus. Set meals that combine three types of sashimi, assorted tempura, pickles, small dishes, Akita rice, and half-portion Inaniwa udon (kaiseki style) are also popular.
Points for Selecting Famous Restaurants
Here are points to consider when selecting a famous Inaniwa udon restaurant in Akita.
Direct-operated Stores of Manufacturers
At direct-operated stores of manufacturing companies, you can enjoy fresh noodles and special menus such as fresh noodles.
Combination with Local Cuisine
Restaurants that allow you to enjoy not just Inaniwa udon alone but also Akita local cuisine such as kiritanpo and Hinai chicken are recommended.
Good Accessibility
Numerous famous restaurants are located within walking distance of Akita Station. Be sure to check operating hours and reservation availability in advance.
Inaniwa Udon and Akita Local Cuisine
Compatibility with Kiritanpo
Kiritanpo is Akita local cuisine made by mashing cooked Akita rice and wrapping it around a stick, then grilling it. Kiritanpo hot pot, simmered in Hinai chicken broth, is Akita’s representative hot pot dish and is beloved as local Akita cuisine alongside Inaniwa udon.
Many Inaniwa udon specialty stores also offer kiritanpo hot pot, allowing you to savor Akita’s two major local dishes in one meal.
Umami of Hinai Chicken
Hinai chicken, originating from the Hinai region in northern Akita Prefecture, is known as one of Japan’s three major local chickens. Its deep umami and rich, flavorful broth are ideal for Inaniwa udon broth.
Inaniwa udon eaten with broth made from Hinai chicken allows you to savor the luxurious taste unique to Akita. Additionally, individual dishes such as grilled Hinai chicken and sashimi are perfectly compatible with Inaniwa udon.
Hatahata Cuisine
Hatahata is a fish designated as Akita Prefecture’s prefectural fish and is enjoyed as a winter delicacy. Shottsuru (hatahata fish sauce) is a traditional Akita seasoning used in various dishes.
Adding shottsuru to Inaniwa udon broth creates deep-flavored taste. Additionally, by ordering hatahata sashimi or grilled hatahata together with Inaniwa udon, you can simultaneously enjoy both Akita’s sea and mountain bounty.
Enjoying Inaniwa Udon at Home
Choosing Dried Noodles
Inaniwa udon is available for purchase nationwide as dried noodles. By selecting products from manufacturers affiliated with the Akita Prefecture Inaniwa Udon Cooperative, you can enjoy authentic Inaniwa udon made using traditional methods.
Famous manufacturers include Saitoh Yousuke Shoten, Kanbunsannenedo, and Mugen-do, each possessing slightly different tastes and textures. Purchasing products from several manufacturers and comparing tastes is one way to enjoy them.
Tips for Delicious Boiling
Here are tips for boiling Inaniwa udon deliciously at home.
- Use plenty of water
Prepare 1 liter or more of water for every 100g of noodles.
- Add to boiling water
Keep the heat on high until the water comes to a boil again after adding the noodles.
- Boiling time is 3-4 minutes
Follow the time indicated on the package and be careful not to over-boil.
- Rinse in cold water
In the case of zaru udon, thoroughly rinsing the boiled noodles in cold water improves firmness and throat feel.
- Drain water thoroughly
Before serving, drain water well so the broth does not become diluted.
Recommended Broth and Condiments
Inaniwa udon goes well with simple soy sauce-based broth, but various arrangements can also be enjoyed.
Basic Broth
- Soy sauce : mirin : broth = 1 : 1 : 8 ratio
- Broth made from bonito flakes and kombu is ideal
Recommended Condiments
- Green onion (small-cut)
- Wasabi
- Ginger
- Myoga
- Shiso leaf
- Seaweed
Broth made with Hinai chicken is recommended as a traditional Akita way of eating. Additionally, adding a small amount of sesame oil increases the aroma.
Nutrition and Health Benefits of Inaniwa Udon
Nutritional Components
Inaniwa udon is a food rich in carbohydrates with wheat flour as the main ingredient. At 100g of dried noodles, the caloric content is approximately 350kcal, which becomes approximately 130kcal for boiled noodles (100g of boiled noodles).
Main nutritional components are as follows:
- Carbohydrates: Important as an energy source
- Protein: Component that creates noodle firmness
- Vitamin B group: Involved in energy metabolism
- Minerals: Contained in trace amounts
Good Digestibility
Inaniwa udon, made by hand-drawn methods with air bubbles contained within the noodles, has the characteristic of being easily digested and absorbed. The thin noodle shape also contributes to good digestibility.
It is easy to eat even when feeling unwell or when the stomach and intestines are weak, and warm kake udon in particular becomes a meal gentle on the body.
Balanced Way of Eating
Since Inaniwa udon centers on carbohydrates, a nutritionally balanced way of eating is important.
Addition of Protein
- Hinai chicken
- Onsen egg
- Tempura (shrimp, vegetables)
Addition of Vitamins and Minerals
- Vegetable tempura
- Vegetable dishes in small bowls
- Condiments (green onion, ginger, etc.)
By adding individual dishes or small bowls to set menus, a nutritionally balanced meal is achieved.
Purchasing and Mail Order of Inaniwa Udon
Purchase at the Location
Within Akita Prefecture, Inaniwa udon can be purchased at direct-operated stores of manufacturers, souvenir shops, and supermarkets. Numerous stores are located around Akita Station, where you can compare and purchase products from various manufacturers.
At direct-operated stores, some facilities allow observation of the manufacturing process, enabling you to purchase while learning about Inaniwa udon’s history and production methods.
Mail Order Online
From anywhere in the country, you can purchase Inaniwa udon using online shops. Major manufacturers conduct mail order through their own websites, with enriched gift set products.
Points When Purchasing
- Confirm manufacturer’s credibility
- Check expiration date
- Confirm shipping method and shipping costs
- Check availability of gift wrapping
Inaniwa Udon as a Gift
Inaniwa udon is extremely popular as a gift due to its refined taste and the brand power of being one of Japan’s three major udon varieties.
Scenes Suitable for Gift-Giving
- Midyear and year-end gifts
- Wedding and birth gifts
- Housewarming gifts
- Token of appreciation
- Souvenir when returning home
A wide variety of products are available, including products in high-quality gift boxes and products packaged with broth, allowing you to choose according to your purpose.
Inaniwa Udon Tourism: Visiting the Production Area
Trip to Yuzawa City Inaniwa Town
By visiting Yuzawa City Inaniwa town, the birthplace of Inaniwa udon, you can more deeply understand the history and traditions of Inaniwa udon. Through factory tours of manufacturers and visits to museums, you can experience the charm of Inaniwa udon with all five senses.
Observation of Manufacturing Process
Some manufacturers accept factory tours, where you can observe skilled craftspeople’s demonstrations of hand-drawn production methods. In many cases, reservations are required, so it is recommended to call in advance to inquire.
Inaniwa Udon Tours Within Akita City
Many Inaniwa udon specialty stores are concentrated around Akita Station. You can tour multiple stores within walking distance and enjoy the differences in each restaurant’s commitment and taste.
Operating hours vary by store, but most stores are open during lunch time. Popular stores may become crowded, so using reservations is recommended.
Conclusion: Tasting Akita’s Traditions with Inaniwa Udon
Inaniwa udon is Akita Prefecture’s representative local cuisine with a history spanning over 350 years. Its unique texture created by hand-drawn methods and smooth throat feel are beloved nationwide as one of Japan’s three major udon varieties.
In its birthplace of Akita, you can savor authentic taste at traditional restaurants that continue to preserve tradition, such as Kanbunsannenedo, Saitoh Yousuke Shoten, and Mugen-do. By enjoying not just Inaniwa udon alone but also together with Akita local cuisine such as kiritanpo and Hinai chicken, you can more deeply understand Akita’s food culture.
Inaniwa udon, available for purchase nationwide as dried noodles, allows you to enjoy authentic taste at home. Additionally, when visiting Akita, be sure to try fresh noodles and various arrangement menus.
Inaniwa udon, a tradition boasted by Akita Prefecture—its delicate taste will surely become a special experience you will not forget. Please fully savor this traditional local cuisine, whether in Akita or at home.
