Deliciousness of Noodles Skillfully Created from Beautiful Bubbles
An analysis by the Akita Prefecture Comprehensive Food Research Institute has revealed that the presence of bubbles in noodles leads to quicker cooking and imparts a unique, firm texture.
Only skilled artisans have the expertise to create these ‘beautifully bubbly’ noodles.
Inaniwa Udon Noodles
The pristine water used when creating the dough in Inaniwa flows from the snowy Kurikoma Mountains. Using domestically produced wheat, flour, and sea salt, this product captures the essence of Inaniwa provided by the natural elements, cold climate, and time. Skilled artisans hand-kneed the dough for Inaniwa Udon through a meticulous process spanning over four days with five stages. The method allows bubbles to form within the noodles which creates their signature firmness. The bubbles also contribute to the quick preparation time of the noodles, a distinctive feature of Ogawa’s Inaniwa Udon which can be boiled in just three minutes rather than ten. The noodles can be served hot or cold.
Ingredients:
Wheat flour (produced in Japan), Salt, Starch
*Starch is used as a batter
Inaniwa Udon Noodles
Made with 100% Hokkaido Flour
With 100% Hokkaido made wheat flour, sea salt, and only rich, clear water flowing from the Kurikoma Mountains, it is made using a traditional method with five stages of aging. It takes four days from kneading, shaping, rolling, to drying. Please enjoy the rich aroma of Hokkaido wheat and the smooth, firm texture of the noodles.
Ingredients:
Wheat flour (produced in Hokkaido, Japan), Salt, Starch
*Starch is used as a batter
Brochure
Deliciousness of Noodles
Skillfully Created from
Beautiful Bubbles
An analysis by the Akita Prefecture Comprehensive Food Research Institute has revealed that the presence of bubbles in noodles leads to quicker cooking and imparts a unique, firm texture.
Only skilled artisans have the expertise to create these ‘beautifully bubbly’ noodles.
Inaniwa Udon Noodles
The pristine water used when creating the dough in Inaniwa flows from the snowy Kurikoma Mountains. Using domestically produced wheat, flour, and sea salt, this product captures the essence of Inaniwa provided by the natural elements, cold climate, and time. Skilled artisans hand-kneed the dough for Inaniwa Udon through a meticulous process spanning over four days with five stages. The method allows bubbles to form within the noodles which creates their signature firmness. The bubbles also contribute to the quick preparation time of the noodles, a distinctive feature of Ogawa’s Inaniwa Udon which can be boiled in just three minutes rather than ten. The noodles can be served hot or cold.
Ingredients:
Wheat flour (produced in Japan), Salt, Starch
*Starch is used as a batter
Inaniwa Udon Noodles
Made with 100% Hokkaido Flour
With 100% Hokkaido made wheat flour, sea salt, and only rich, clear water flowing from the Kurikoma Mountains, it is made using a traditional method with five stages of aging. It takes four days from kneading, shaping, rolling, to drying. Please enjoy the rich aroma of Hokkaido wheat and the smooth, firm texture of the noodles.
Ingredients:
Wheat flour (produced in Hokkaido, Japan), Salt, Starch
*Starch is used as a batter