Inaniwa Udon — Silken Noodles of Akita
Inaniwa udon, produced in the small village of Inaniwa in southern Akita, is one of Japan's three great udon styles and has been made by hand using the same technique for over 350 years. Unlike the thick, chewy udon of Kagawa, Inaniwa noodles are thin, flat, and silky smooth, with a delicate bite that feels almost refined. The noodles are hand-stretched and dried over several days without machines. Eating them in their home region — hot in a light dashi broth or chilled in summer — is a markedly different experience from packaged versions sold elsewhere in Japan.
1–2 hours
¥1,000–¥2,000 per person
11:00–17:00 (Sato Yosuke main restaurant; other restaurants vary)
Year-round
From Akita Station, take the JR Ou Line to Yuzawa Station (approx. 1.5–1.75 hours), then a local bus or taxi to Inaniwa (approx. 30 minutes). Alternatively, drive from Akita (approx. 1.5 hours via the Akita Expressway).
Location
Why Visit
- 1
One of Japan's three great udon styles — hand-stretched and dried over several days.
- 2
Silky, flat noodles with a delicate texture unlike any other udon in Japan.
- 3
Over 350 years of unbroken production in Inaniwa village.
- 4
Best eaten fresh at a local restaurant, where the quality far exceeds packaged versions.
Local Tips
The Sato Yosuke main restaurant in Inaniwa is the most famous and tends to have queues on weekends. Arrive before opening or visit on a weekday. Take home a boxed set — the dried noodles keep well and make an excellent souvenir.
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