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Akita’s proud udon, known for its firm chew and smooth texture, has been enjoyed for 360 years.
Akita’s famous “Inaniwa udon” is known as one of Japan’s three great udon varieties and one of its three most celebrated udon types. It began in 1665, when Inaniwa (Sato) Kizaemon started producing dried udon. The method was passed down to only one child in each generation, but to keep the technique alive, it was specially taught to Sato Yosuke II, the fourth son of the seventh-generation Kizaemon, who founded “Sato Yoske Shoten” in 1860.
The shop’s “Inaniwa Hoshi Udon” is the old name for the noodles now generally known as “Inaniwa udon.” Even today, artisans spend three days making them by hand using the hand-stretched method, carrying out every step, from kneading and twisting to stretching, by hand. Through repeated aging, the noodles develop a firm chew. Their fine shape, white color, smooth texture, and silky sheen are matched by a satisfying bite and a slick, easy-to-enjoy finish.
To prepare, bring water to a boil in a large pot and cook for Approx. 3 minutes 30 seconds, until the noodles turn slightly translucent. Drain in a colander, rinse and knead gently under cold water, then chill in ice water to bring out their firm texture even more. They are delicious with cold dipping sauce or served in warm broth.
Available for home use as well as gift sets in decorative boxes
The store also has a dining area where you can enjoy Inaniwa Hoshi Udon
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Q
If there is a problem with a product after opening, can it be returned or exchanged?
Yes.
