Origin: Okayama pref.

Noodle type: Udon (semi-dried)

Boiling time: 5–6 min.

 

This semi-dried hand-stretched udon is cut into short lengths of about 10 cm, making it easy to cook even in small pots. The short size also makes it convenient for children and elderly diners, as the noodles do not need to be cut before serving. Despite the compact length, the noodles retain the characteristic chewy texture and smooth mouthfeel of hand-stretched udon.

Cooking tip:

Prepare plenty of boiling water (about 1.5 L per 100 g). Add the noodles while loosening them and stir lightly.

Boil for 5–6 minutes, until the noodles turn slightly translucent.

For kama-age style, transfer directly with the cooking water.

For zaru udon or hot-pot dishes, rinse well in cold water to tighten the texture before serving.