Origin: Gunma pref.

Noodle type: Flat udon

Boiling time: 10–11 min

 

“Oni-himokawa” is a specialty wide noodle produced by Hanayama Udon, one of the most historic makers of himokawa udon—a regional dish of Gunma known for its broad, ribbon-like noodles. Once boiled, each noodle reaches an impressive width of around 5 cm, offering a uniquely chewy, silky texture.

It can be enjoyed cold as zaru, warm as kake, or used in hotpot-style dishes and kamatama udon.

 

Cooking tip:

Use a large pot with plenty of boiling water (at least 1 L per pack). Add the noodles one by one to prevent sticking, then gently stir. Once the noodles rise to the surface, adjust the heat to avoid boiling over and cook for 10–11 minutes. Transfer to a sieve, rinse thoroughly in cold water, and drain well.