Origin: Okayama pref.

Noodle type: Udon (hand-stretched, mini type)

Boiling time: 5–6 min. + steaming 3–5 min.

 

This hand-stretched udon is made in short 12.5 cm lengths, making it easy to cook in a small pot and convenient for children or elderly diners who prefer shorter noodles. Despite the compact size, it retains the pleasant chew and smooth texture characteristic of hand-stretched udon.

 

Cooking tip:

Prepare plenty of boiling water (1.5 L or more per 100 g). Add the noodles while loosening them gently, and boil for 5–6 minutes. Turn off the heat, cover with a lid, and allow to steam for 3–5 minutes.

For kamaage udon, transfer directly to a bowl with the cooking water.

For zaru udon or hot pot udon, rinse well under cold water to tighten the texture.