The Maker Speaks
Inaniwa Udon
Akita's Specialty, From Edo To The Present
Akita's Specialty, From Edo To The Present
Inaniwa Udon is one of the three greatest udon noodles in Japan. That is dried udon produced in Inaniwa-cho, Yuzawa-shi, Akita prefecture. It is said they created how to make in 1665.
Originally, the udon had been no close to the general public because it was produced as just a delivery to the Akita government. People at large have eaten since the Meiji era.
Sato Yosuke Shoten in Akita is a historic restaurant which supplies Inaniwa Udon. They are the real posterity of the Inaniwa Kichizaemon; an old artisan kept by the government, who had made the delivery in Edo era.
We usually produce udon noodles with cutting by knives. Inaniwa ones are said to be not cut, but made longer by hands. At their restaurants, the special udon noodles are all handmade. They say they need three days in order to produce those strong bodies.
Needless to mention about the process, from selecting the ingredients to check the completion, they need their skilled hands and eyes. For example, moisture changes every day and then, the artisans have to change a time to dry the noodles daily.
Sato Yosuke Shoten, they have their branches in Korea, China and Taiwan, not only Japan. However, I believe the best way is eating their udon noodles in Akita.
Originally, the udon had been no close to the general public because it was produced as just a delivery to the Akita government. People at large have eaten since the Meiji era.
Sato Yosuke Shoten in Akita is a historic restaurant which supplies Inaniwa Udon. They are the real posterity of the Inaniwa Kichizaemon; an old artisan kept by the government, who had made the delivery in Edo era.
We usually produce udon noodles with cutting by knives. Inaniwa ones are said to be not cut, but made longer by hands. At their restaurants, the special udon noodles are all handmade. They say they need three days in order to produce those strong bodies.
Needless to mention about the process, from selecting the ingredients to check the completion, they need their skilled hands and eyes. For example, moisture changes every day and then, the artisans have to change a time to dry the noodles daily.
Sato Yosuke Shoten, they have their branches in Korea, China and Taiwan, not only Japan. However, I believe the best way is eating their udon noodles in Akita.
・Sato Yosuke Shoten | Inaniwa Udon (Japanese)
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