Origin: Okayama pref.

Noodle type: Udon

Boiling time: 5–7 min

Specific ingredient: Yuzu juice from Kochi pref.

 

This winter-season udon is made with 100% Kochi-grown yuzu juice, kneaded directly into the dough. The noodles are created through the traditional tenobe method—repeatedly stretching and resting thin strands of dough—resulting in exceptional smoothness and a firm, resilient texture.

Because of this hand-stretched technique, the noodles do not easily become mushy and maintain their shape even when simmered. The refreshing aroma of yuzu adds a bright, comforting flavour that brings warmth to seasonal dishes.

 

Cooking tip:

Boil 90g of noodles in about 1.5L of water. Add the noodles while loosening them, cook for 5–7 minutes to your preferred firmness, then drain and rinse thoroughly under cold water.