Inaniwa Udon

Inaniwa udon is a Japanese variety of udon noodles that are thinner and smoother than other types. The noodles are made by hand in the Inaniwa area of Akita prefecture. They're repeatedly kneaded and aged for a while. The aged udon noodles are then kneaded again so they can take in as many air bubbles as possible, and it's these tiny bubbles make the noodles chewy.

It takes about four days to produce the noodles, which are later slightly dried. Inaniwa udon dates back to the Edo era in the 17th century, and back then it was only served to the Imperial family. Nowadays, these smooth-textured noodles are served year round, hot in winter and cold in summer.

One of the most common ways of serving Inaniwa udon in winter is in a hot clear broth that's topped with pickles and shiso leaves, while the summer version is typically served on a bamboo mat and accompanied by dipping sauces such as seasme, miso, and soy sauce.