{"id":40298,"date":"2018-09-04T08:00:33","date_gmt":"2018-09-03T23:00:33","guid":{"rendered":"https:\/\/voyapon.com\/?p=40298"},"modified":"2022-08-18T11:22:10","modified_gmt":"2022-08-18T02:22:10","slug":"akita-inaniwa-udon","status":"publish","type":"post","link":"https:\/\/voyapon.com\/akita-inaniwa-udon\/","title":{"rendered":"Discover Inaniwa Udon, a Local Speciality in Yuzawa"},"content":{"rendered":"\n<p class=\"note\">Due to the new coronavirus infection spread,\u00a0the Inaniwa udon-making experience has been temporarily suspended until further notice. Please check the <a href=\"https:\/\/www.sato-yoske.co.jp\/inaniwa-udon\/experience\/\" rel=\"nofollow\" class=\"ek-link\">Sato Yosuke official website<\/a> for further details. <\/p>\n\n\n\n<p>Among the many types of noodles eaten in Japan, two are the most popular: soba noodles, with a slightly brown color and made from buckwheat flour, and <strong>udon noodles, thicker white noodles<\/strong> made with soft wheat flour. Within these two categories, there are plenty of variations, depending on the regions they come from. <strong>Three types of udon are famous in Japan for being the tastiest: Sanuki udon<\/strong> from <a href=\"https:\/\/voyapon.com\/tag\/kagawa\/\" rel=\"nofollow\" class=\"ek-link\">Kagawa Prefecture<\/a>, <strong>Mizusawa udon <\/strong>from <a href=\"https:\/\/voyapon.com\/tag\/gunma\/\" class=\"ek-link\">Gunma Prefecture<\/a>, and\u00a0<strong>Inaniwa udon <\/strong>from <a href=\"https:\/\/voyapon.com\/tag\/akita\/\" class=\"ek-link\">Akita Prefecture<\/a>. So, follow me on a trip to the <b><a href=\"https:\/\/voyapon.com\/destinations\/tohoku\/\" rel=\"nofollow\" class=\"ek-link\">Tohoku region<\/a><\/b> of northern Japan, to\u00a0the small city of <strong>Yuzawa,<\/strong> to learn about the art of manufacturing one of the three best udon in Japan: <strong>the\u00a0Inaniwa udon.<\/strong><\/p>\n\n\n\n<ul class=\"toc\"><li><a href=\"#Inaniwa-Udon\" class=\"ek-link\">Inaniwa Udon: A 350-year-old recipe<\/a><\/li><li><a href=\"#Learn-How-to-Make-Inaniwa-Udon\" class=\"ek-link\">Learn How to Make Inaniwa Udon<\/a><ul><li><a href=\"#Set-Up-Your-Station\" class=\"ek-link\">Step One: Setting Up Your Station<\/a><\/li><li><a href=\"#Flatten-the-Udon\" class=\"ek-link\">Step Two: Flatten the Udon<\/a><\/li><li><a href=\"#Stretch-the-Udon\" class=\"ek-link\">Step Three: Stretch the Udon<\/a><\/li><\/ul><\/li><li><a href=\"#Eat-Inaniwa-Udon-After-Your-Udon-making-Workshop\" class=\"ek-link\">Eat Inaniwa Udon After Your Udon-making Workshop<\/a><\/li><li><a href=\"#Getting-to-Sato-Yosuke\" class=\"ek-link\">Getting to Sato Yosuke<\/a><\/li><\/ul>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img decoding=\"async\" width=\"1280\" height=\"853\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181524\/DSCF9887.jpg\" alt=\"small model showing man making japanese udon\" class=\"wp-image-40299\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181524\/DSCF9887.jpg 1280w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181524\/DSCF9887-500x333.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181524\/DSCF9887-1024x683.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181524\/DSCF9887-1170x780.jpg 1170w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"Inaniwa-Udon\">Inaniwa Udon: A 350-year-old recipe<\/h2>\n\n\n\n<p><strong>The Inaniwa udon recipe<\/strong> dates back to 1665. Unlike most udon noodles found across Japan, <strong>Inaniwa udon noodles are very thin.<\/strong> They can be cooked very quickly while keeping the softness udon are known for. The recipe for this\u00a0udon, enjoyed by lords during <strong>the Edo Era<\/strong> (\u6c5f\u6238\u6642\u4ee3,\u00a0Edo jidai), was passed down from generation to generation in <strong>Sato Yosuke\u2019s family<\/strong>. In 1860, Sato Yosuke opened his shop where everyone, including commoners, could finally get a taste of his udon. Today, we still find Inaniwa udon in <strong>high-end izakaya<\/strong> all over Japan. In 2007, the Ministry of Agriculture registered the <strong>Inaniwa udon on the list of Japan&#8217;s 100 best regional dishes.<\/strong><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img decoding=\"async\" width=\"1280\" height=\"853\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181513\/DSCF9892.jpg\" alt=\"Sato Yosuke's restaurant in Yuzawa, Akita is the original home of the Inaniwa udon recipe.\" class=\"wp-image-40300\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181513\/DSCF9892.jpg 1280w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181513\/DSCF9892-500x333.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181513\/DSCF9892-1024x683.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181513\/DSCF9892-1170x780.jpg 1170w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure><\/div>\n\n\n\n<p>In the city of <strong>Yuzawa<\/strong>, Sato Yosuke\u2019s shop now opens its doors to tourists, allowing them to taste the delicious Inaniwa udon in their restaurant and learn\u00a0<strong>all about the production method<\/strong> of these very popular noodles.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"Learn-How-to-Make-Inaniwa-Udon\">Learn How to Make Inaniwa Udon<\/h2>\n\n\n\n<p>The making of Inaniwa udon spans over four days and follows three different steps. First, you have to prepare the dough from soft wheat flour. Next, you form the udon, giving them their unique shape and allowing them to dry. The <a href=\"https:\/\/www.sato-yoske.co.jp\/\" target=\"_blank\" aria-label=\" (opens in a new tab)\" rel=\"noreferrer noopener\" class=\"ek-link\">Sato Yosuke shop<\/a> (\u4f50\u85e4\u990a\u52a9 \u7dcf\u672c\u5e97) offers workshops focused on the second step of the process \u2013 and the most interesting one to me. This is a great opportunity to discover and participate in the centuries-old process from which the Inaniwa udon get their distinctive shape.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"1024\" height=\"682\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172814\/inaniwa-udon-sato-yosuke-atelier-1024x682.jpeg\" alt=\"man wearing hairnet, preparing to make udon by hand in japan\" class=\"wp-image-95411\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172814\/inaniwa-udon-sato-yosuke-atelier-1024x682.jpeg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172814\/inaniwa-udon-sato-yosuke-atelier-500x333.jpeg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172814\/inaniwa-udon-sato-yosuke-atelier-300x200.jpeg 300w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172814\/inaniwa-udon-sato-yosuke-atelier-900x600.jpeg 900w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172814\/inaniwa-udon-sato-yosuke-atelier-150x100.jpeg 150w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172814\/inaniwa-udon-sato-yosuke-atelier.jpeg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n\n\n<p>With a hairnet on my head and an apron to cover my clothes, I am ready to become an udon apprentice for the next hour. My teacher briefly explained the entire <strong>Inaniwa udon<\/strong> creation process before we finally started.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"Set-Up-Your-Station\">Step One: Set Up Your Station<\/h3>\n\n\n\n<p>The dough had already been prepared the day before, coiled like a thick rope, and left to rest for an entire day. The first step consists of stretching the dough for the first time and carefully arranging it around two steel bars. This is a crucial step to master before moving on to the next phase.<\/p>\n\n\n\n<figure class=\"wp-block-gallery aligncenter has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1280\" height=\"853\" data-id=\"40316\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181051\/DSCF9962.jpg\" alt=\"closeup of udon in a coil before it is boiled\" class=\"wp-image-40316\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181051\/DSCF9962.jpg 1280w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181051\/DSCF9962-500x333.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181051\/DSCF9962-1024x683.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181051\/DSCF9962-1170x780.jpg 1170w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1280\" height=\"853\" data-id=\"40302\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181431\/DSCF9903.jpg\" alt=\"man in hair net pulling udon to prepare it for eating\" class=\"wp-image-40302\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181431\/DSCF9903.jpg 1280w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181431\/DSCF9903-500x333.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181431\/DSCF9903-1024x683.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181431\/DSCF9903-1170x780.jpg 1170w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n<\/figure>\n\n\n\n<p>Nothing is left to chance here; every gesture is careful and precise, for the udon noodles must be wrapped around the bars without ever overlapping, which is crucial at this stage. I was able to practice three rounds of this process, just enough to start gaining confidence and allow my gestures to become more precise and fast-paced.<\/p>\n\n\n\n<figure class=\"wp-block-gallery aligncenter has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1280\" height=\"853\" data-id=\"40303\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181416\/DSCF9905.jpg\" alt=\"a wrapping of udon noodles on medal bars to prepare it for processing\" class=\"wp-image-40303\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181416\/DSCF9905.jpg 1280w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181416\/DSCF9905-500x333.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181416\/DSCF9905-1024x683.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181416\/DSCF9905-1170x780.jpg 1170w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1280\" height=\"853\" data-id=\"40313\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181141\/DSCF9942.jpg\" alt=\"a braid of udon noodles before it is prepared\" class=\"wp-image-40313\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181141\/DSCF9942.jpg 1280w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181141\/DSCF9942-500x333.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181141\/DSCF9942-1024x683.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181141\/DSCF9942-1170x780.jpg 1170w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n<\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"Flatten-the-Udon\">Step Two: Flatten the Udon<\/h3>\n\n\n\n<p>We can now move on to the next step: stretching the udon noodles and flattening them. We then place the steel bars around which the udon noodles are wrapped on a table equipped with hooks and verify that the noodles are well positioned, meaning no strands overlap. Now we use a rolling pin to roll the noodles flat.<\/p>\n\n\n\n<figure class=\"wp-block-gallery aligncenter has-nested-images columns-default is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1280\" height=\"853\" data-id=\"40306\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181330\/DSCF9913.jpg\" alt=\"man rolling out udon noodles in japan\" class=\"wp-image-40306\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181330\/DSCF9913.jpg 1280w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181330\/DSCF9913-500x333.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181330\/DSCF9913-1024x683.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181330\/DSCF9913-1170x780.jpg 1170w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1280\" height=\"853\" data-id=\"40305\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181346\/DSCF9912.jpg\" alt=\"a man's hands preparing udon noodles in japan\" class=\"wp-image-40305\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181346\/DSCF9912.jpg 1280w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181346\/DSCF9912-500x333.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181346\/DSCF9912-1024x683.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181346\/DSCF9912-1170x780.jpg 1170w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n<\/figure>\n\n\n\n<p>We then have to unstick the individual strands of\u00a0udon once again and check that everything is arranged correctly. Little by little, I start to see the Inaniwa udon taking shape.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img decoding=\"async\" width=\"1280\" height=\"853\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181122\/DSCF9945.jpg\" alt=\"Discover Inaniwa udon, a local speciality in Yuzawa\" class=\"wp-image-40314\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181122\/DSCF9945.jpg 1280w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181122\/DSCF9945-500x333.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181122\/DSCF9945-1024x683.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181122\/DSCF9945-1170x780.jpg 1170w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure><\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"Stretch-the-Udon\">Step Three: Stretch the Udon<\/h3>\n\n\n\n<p>There is one final step to give the udon their shape. This last step is, to me, the most delicate but also the most rewarding one. The noodles are hung using one of the steel bars, ready to be stretched by gently caressing them with my hands. This is what will slowly give them their characteristic\u00a0thinness. No sudden movements here; you have to be extra careful. If you try to rush, the noodles will break and fall off. Once the noodles reached the level of my knees, my teacher told me that we were done with this step. From here, we let the <em>udon<\/em> hang, and the last few centimeters of length will be gained naturally, with the weight of the steel bar slowly stretching them down.<\/p>\n\n\n\n<figure class=\"wp-block-gallery aligncenter has-nested-images columns-2 is-cropped wp-block-gallery-4 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1280\" height=\"853\" data-id=\"40308\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181301\/DSCF9920.jpg\" alt=\"man stretching out udon noodles in japan\" class=\"wp-image-40308\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181301\/DSCF9920.jpg 1280w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181301\/DSCF9920-500x333.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181301\/DSCF9920-1024x683.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181301\/DSCF9920-1170x780.jpg 1170w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1280\" height=\"853\" data-id=\"40310\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181226\/DSCF9928.jpg\" alt=\"closeup of udon noodles in japan\" class=\"wp-image-40310\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181226\/DSCF9928.jpg 1280w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181226\/DSCF9928-500x333.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181226\/DSCF9928-1024x683.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181226\/DSCF9928-1170x780.jpg 1170w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1280\" height=\"853\" data-id=\"40311\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181211\/DSCF9933.jpg\" alt=\"workshop of udon noodles handing off bars in japan\" class=\"wp-image-40311\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181211\/DSCF9933.jpg 1280w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181211\/DSCF9933-500x333.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181211\/DSCF9933-1024x683.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18181211\/DSCF9933-1170x780.jpg 1170w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n<\/figure>\n\n\n\n<p>And that\u2019s it. The udon, which has become as thin as possible during this process, will now be left to dry for two days. I get to fill a bag with scraps to bring back home. The udon I just made will be sent directly to where I am staying within a week.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"1024\" height=\"682\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172826\/Inaniwa-Udon-1024x682.jpeg\" alt=\"a bag of freshly made udon in japan\" class=\"wp-image-95413\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172826\/Inaniwa-Udon-1024x682.jpeg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172826\/Inaniwa-Udon-500x333.jpeg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172826\/Inaniwa-Udon-300x200.jpeg 300w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172826\/Inaniwa-Udon-900x600.jpeg 900w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172826\/Inaniwa-Udon-150x100.jpeg 150w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172826\/Inaniwa-Udon.jpeg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n\n\n<p>The fascinating procedures I was taught during the workshop are the same ones used to produce all Inaniwa udon found in Japan. <strong>They are made by hand, following this same process passed on from generation to generation for centuries.<\/strong> Of course, the expert hands that have been practicing for years can repeat these gestures with impressive dexterity and fast pace. I watched in awe as my teacher performed these procedures with the speed and precision of a master. Even if you do not take part in a workshop, you can still have the opportunity to witness <strong>Sato Yosuke\u2019s craftsmen<\/strong> working in the factory. Large windows into the factory allow anyone to watch the craftsmen making Inaniwa udon.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"Eat-Inaniwa-Udon-After-Your-Udon-making-Workshop\">Eat Inaniwa Udon After Your Udon-making Workshop<\/h2>\n\n\n\n<p>After experiencing how to make\u00a0Inaniwa udon, I was curious to finally taste this famous dish, popular all over Japan. And where could one find a better sample of Inaniwa udon than the restaurant of the family who created the recipe?<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img decoding=\"async\" width=\"1280\" height=\"853\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18180953\/DSCF9976.jpg\" alt=\"Inaniwa udon served cold with dipping sauces in Yuzawa city, Akita.\" class=\"wp-image-40320\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18180953\/DSCF9976.jpg 1280w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18180953\/DSCF9976-500x333.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18180953\/DSCF9976-1024x683.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2018\/08\/18180953\/DSCF9976-1170x780.jpg 1170w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure><\/div>\n\n\n\n<p>The Inaniwa udon lived up to its reputation, leaving a great sensation in my mouth. Smooth and soft, their thinness makes them a very different culinary experience from the other udon you can eat in Japan. <strong>There are two ways to enjoy Inaniwa udon. <\/strong>With the first one, you dip the noodles in a small bowl of sauce made from soy or sesame before eating them. This way, the noodles don\u2019t sit too long in the sauce and become too soft by absorbing the liquid. It is also a great way to try various sauces during one meal. Served this way, it is a cold dish ideal during the summer.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"1024\" height=\"682\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172838\/Inaniwa-udon-2-1024x682.jpeg\" alt=\"\" class=\"wp-image-95414\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172838\/Inaniwa-udon-2-1024x682.jpeg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172838\/Inaniwa-udon-2-500x333.jpeg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172838\/Inaniwa-udon-2-300x200.jpeg 300w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172838\/Inaniwa-udon-2-900x600.jpeg 900w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172838\/Inaniwa-udon-2-150x100.jpeg 150w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/2022\/08\/17172838\/Inaniwa-udon-2.jpeg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n\n\n<p>You can also enjoy the noodles in a broth. The broth&#8217;s flavor is subtle and does not overpower the udon\u2019s taste. This hot dish is ideal for warming up on a cold winter evening.<\/p>\n\n\n\n<iframe src=\"https:\/\/www.google.com\/maps\/embed?pb=!1m18!1m12!1m3!1d99071.2437516544!2d140.49381883603579!3d39.10700820000001!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x5f8edf69e246c6f7%3A0x9e4844a392c546!2sSato%20Yosuke%20Shoten%20Flagship%20Store!5e0!3m2!1ses!2ses!4v1660725557252!5m2!1ses!2ses\" width=\"850\" height=\"450\" allowfullscreen=\"\"><\/iframe>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"Getting-to-Sato-Yosuke\">Getting to Sato Yosuke<\/h2>\n\n\n\n<p>To reach Sato Yosuke in Yuzawa, take a bus at the stop in front of Yuzawa Station. Get on the <strong>Ugo Kotsu<\/strong> bus towards Oyasu and stop at<strong> Inaniwa Naka machi<\/strong>, just next to the shop. This trip costs 660 yen.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th class=\"has-text-align-left\" data-align=\"left\">Inaniwa udon-making experience<\/th><th><\/th><\/tr><\/thead><tbody><tr><td class=\"has-text-align-left\" data-align=\"left\">Reception Time<\/td><td>11:00-13:00 <em>*<a href=\"mailto:ys@sato-yoske.co.jp\" class=\"ek-link\">Reservation required by the day before<\/a><\/em><\/td><\/tr><tr><td class=\"has-text-align-left\" data-align=\"left\">Required Time to complete<\/td><td>Approximately 60 minutes<\/td><\/tr><tr><td class=\"has-text-align-left\" data-align=\"left\">Fee<\/td><td>Adults: 1,800 yen<br>Children: 1,000 yen<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>The udon-making workshop costs 1,800 yen for adults, and you can choose whether to pick up the udon you made at the shop a few days later or send them to your address. To give you an idea of the pricing, having the udon sent to Tokyo costs 970 yen.<\/p>\n\n\n\n<p class=\"has-small-font-size\">Sponsored by Yuzawa city <br>Translation: Marion Pont <br><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Due to the new coronavirus infection spread,\u00a0the Inaniwa udon-making experience has been temporarily suspended until further notice. Please check the&#8230;<\/p>\n","protected":false},"author":103,"featured_media":40320,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"pgc_meta":"","_editorskit_title_hidden":false,"_editorskit_reading_time":6,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[21,1,1407],"tags":[1236,1352,1712,1356,1362],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Inaniwa Udon: Eat &amp; Make One of the Best Udon Noodles in Japan<\/title>\n<meta name=\"description\" content=\"Take a trip to Akita Prefecture to Yuzawa city to learn all about the art of making one of the three best udon in Japan:\u00a0Inaniwa udon.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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