Origin: Kumamoto pref.

Noodle type: Udon

Boiling time: 13–15 min.

 

Description:

This udon is made through a long, careful process of maturing and pressing the dough, resulting in firm, resilient noodles. It uses a traditional thick-cut style, producing a plump finish after boiling. The thick noodles offer a pronounced chew and smooth texture.

 

Cooking tip:

Add the noodles gradually to 2L of boiling water, loosening gently to prevent sticking. Boil for 13–15 minutes.

 

For cold udon: Drain immediately, cool quickly under running water, then rinse thoroughly in cold water and drain well.

For hot udon: Place the cooked noodles directly (without rinsing) into a bowl of hot broth, add preferred condiments, and serve.