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Gobun Handmade Inaniwa Udon Noodles

Inaniwa Handmade Udon Noodles Pantry Umami Insider
Inaniwa Handmade Udon Noodles Pantry Umami Insider
Gobun Handmade Inaniwa Udon Noodles Pantry Umami Insider
Inaniwa Handmade Udon Noodles Pantry Umami Insider
Inaniwa Handmade Udon Noodles Pantry Umami Insider
Inaniwa Handmade Udon Noodles Pantry Umami Insider
Inaniwa Handmade Udon Noodles Pantry Umami Insider
Gobun Handmade Inaniwa Udon Noodles Pantry Umami Insider
Inaniwa Handmade Udon Noodles Pantry Umami Insider
Inaniwa Handmade Udon Noodles Pantry Umami Insider
Umami Insider

Gobun Handmade Inaniwa Udon Noodles

$10.95

Description

These handmade noodles stand out from the pack. With a versatile thinness unlike traditional udon, yet with the same slurpy, chewy texture that’s distinctive of the noodle, Inaniwa udon has been handmade by artisans for over 300 years. The process takes four whole days: The noodles are kneaded on a starched surface before drying, followed by a series of hand kneading sessions before they’re shaped into their final form and left to sit. The resulting noodles are silky smooth with a mild taste, with a lovely kick of salt that makes the flavor come alive.

Ingredients

Wheat flour, salt, starch

Allergens: gluten

Specs

Net Weight: 6.34 ounces
Place of Origin: Japan

How to use

These can be enjoyed hot or cold—simply boil for three minutes and run under cold water for 10 seconds to stop the cooking process. Kake udon (simple warm noodles) simply requires the boiled udon and a simple sauce: boil water and mentsuyu together in a pan, using two parts water to one part mentsuyu. Pour the liquid into a bowl, plop in the noodles and garnish with scallions and shichimi pepper. We also love them in a simple stir fry or tossed with peanut sauce and sesame.

Gobun Handmade Inaniwa Udon Noodles

$10.95
$9.86Store Member
sold out
Once given as gifts to samurais, inaniwa is a particularly thin type of udon noodle, which are usually quite thick. They hail from the Akita Prefecture and are made with a recipe that dates back to 1665.

Once given as gifts to samurais, inaniwa is a particularly thin type of udon noodle, which are usually quite thick. They hail from the Akita Prefecture and are made with a recipe that dates back to 1665.

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