Inaniwa udon is made by hand and has a smooth and chewy texture.

Inaniwa udon, which is one of Japan's three major udon noodles along with Sanuki udon from Kagawa Prefecture and Mizusawa udon from Gunma Prefecture, is a local Akita dish made in Yuzawa City, Akita Prefecture. It has a smooth texture and a smooth sensation down your throat, so it goes down your throat even when it's hot and you don't have an appetite.

It was born about 350 years ago in the early Edo period. The dried udon noodles, which are made using a unique method using locally produced high-quality wheat and pure water, were so popular that they were even presented to the Akita feudal lord, Lord Satake. Today, Yuzawa City is still dotted with udon restaurants that carry on this tradition and carry out most of the process by hand.

The ingredients for Inaniwa udon are only flour, water, and salt. After repeated kneading and aging, the dough goes through ''teiui'', which involves hanging the string-like dough on a stick, and ''tsubushi'', which flattens the noodles, before moving on to the aging and drying process. Each of these is an important task that creates a smooth mouthfeel and a pleasant body. It will take 3 to 4 days to complete. The freshly boiled noodles are milky white and glossy, and taste as elegant as they look.

Inaniwa udon, carefully made in Yuzawa City, can also be enjoyed at restaurants in Akita City. Each store has an arranged menu, so why not give it a try?