Origin: Yamagata pref.

Noodle type: Udon

Boiling time: 9–10 min.

 

Description:

Made from 100% domestically produced wheat, the dough is kneaded with plenty of water and slowly matured. This process gives the noodles a pleasantly chewy texture, smooth swallow, and rich wheat aroma—qualities that are difficult to achieve with ordinary dried udon.

 

Cooking tip:

Add the noodles gradually to 3L of boiling water, loosening them gently to prevent sticking. Boil for 9–10 minutes.

 

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

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