Local specialties
Inaniwa Udon
- 05Akita
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- 05Akita
Dish log
A dried udon of flat, thin noodles made by hand-stretching, originating in Inaniwa, Yuzawa City, Akita Prefecture.
Dish profile
About this dish
- Main ingredients
- wheat flour, salt, water (starch for dusting)
- History and origin
- In the early Edo period, Inaniwa Kichizaemon is said to have inherited the techniques of Sato Ichibei of the Ozawa hamlet in Inaniwa Village and established the production method in 1665. In 1752 it is said to have become a purveyor to Lord Satake, head of the Akita domain. The method was long kept secret, but it is said to have been made public in 1972 and spread throughout the country.
- When it is eaten
- It is said to have once been used by the domain lord as a gift to other domains, and after the method was made public in 1972 ordinary people had more chances to eat it. In the cold winter it can also be eaten hot.
- How it is eaten
- It is eaten chilled with a dipping sauce accompanied by condiments such as green onion and ginger, and also with hot broth poured over it.
Sources
- 日本全国の麺文化をご紹介！ ニッポン麺探訪 第3回：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
- 秋田に来たらやっぱり食べたい、郷土料理の大定番！ | 秋田県公式観光サイト アキタファン · Tourism organization · Source checked 2026-10-12
- 稲庭うどん - Wikipedia · Encyclopedia · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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