Inaniwa Udon Ogawa
The main ingredients of Ogawa’s Inaniwa Udon include wheat flour, water, and salt. Through the traditional hand-stretching method of noodle-making, we achieve firmness and smoothness without the use of oil or additives. In 2004, we became the first JAS-certified factory in Japan with a focus on meticulous production processes and methods, including ingredient selection, manual craftsmanship, and dough agin, along with adherence to ISO management standards.
Starting from 2021, we launched the “TENOBE INNOVATION Project.” We are dedicated to expanding our exports overseas, and currently, our market has reached 34 countries. As we continue to pursue to offer the authentic flavor of “Inaniwa Udon,” our goal is to expand Ogawa’s “Inaniwa Udon” across the globe.
Address: 144 Oomorisawa, Inaniwa Town, Yuzawa City, Akita 012-0107 Japan
Contact: info@ogawaudon.com
Bubbles: The Secret to Inaniwa Udon’s Firm, Chewy Texture
As the name suggests, Inaniwa Town in Yuzawa City, Akita Prefecture, is the proud birthplace of “Inaniwa Udon.” The essence of Inaniwa Udon comes from the pristine water sourced from the Mt. Kurikoma Akita and the Akita Sugibayashi Forest and a patient watch over the aging process. Through a meticulous process spanning around four days, a five-stage maturation is undertaken, resulting in subtle air bubbles forming within the noodles. This is known as the “Beautiful Bubbles” of Inaniwa. It has been revealed through analyses by the Akita Prefectural Food Research Institute that these bubbles contribute to a faster cooking time and the distinct firmness yet smooth, chewy texture of the noodles.
Inaniwa Udon Ogawa
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Inaniwa Udon Ogawa
The main ingredients of Ogawa’s Inaniwa Udon include wheat flour, water, and salt. Through the traditional hand-stretching method of noodle-making, we achieve firmness and smoothness without the use of oil or additives. In 2004, we became the first JAS-certified factory in Japan with a focus on meticulous production processes and methods, including ingredient selection, manual craftsmanship, and dough agin, along with adherence to ISO management standards.
Starting from 2021, we launched the “TENOBE INNOVATION Project.” We are dedicated to expanding our exports overseas, and currently, our market has reached 34 countries. As we continue to pursue to offer the authentic flavor of “Inaniwa Udon,” our goal is to expand Ogawa’s “Inaniwa Udon” across the globe.
Address: 144 Oomorisawa, Inaniwa Town, Yuzawa City, Akita 012-0107 Japan
Email: info@ogawaudon.com
Bubbles: The Secret to
Inaniwa Udon’s Firm,
Chewy Texture
As the name suggests, Inaniwa Town in Yuzawa City, Akita Prefecture, is the proud birthplace of “Inaniwa Udon.” The essence of Inaniwa Udon comes from the pristine water sourced from the Mt. Kurikoma Akita and the Akita Sugibayashi Forest and a patient watch over the aging process. Through a meticulous process spanning around four days, a five-stage maturation is undertaken, resulting in subtle air bubbles forming within the noodles. This is known as the “Beautiful Bubbles” of Inaniwa. It has been revealed through analyses by the Akita Prefectural Food Research Institute that these bubbles contribute to a faster cooking time and the distinct firmness yet smooth, chewy texture of the noodles.