Inaniwa noodle is considered as one of the best noodles in Japan. They started to make Inaniwa noodle three hundred years ago. And many famous people (the governor samurai of Akita in Edo period or diplomats during Meiji period) loved Inaniwa noodle.
Since then, the taste and the process of making the noodle have not changed.

The process is divided into 4 steps; kneading, making shapes, stretching, and drying. We use the best flour and pure water and knead with a special care. This is a traditional and professional skill we have been keeping.
It takes more than two days for the whole process.
Enjoy this special and smooth taste of our noodle! You will just love it!
Hot noodle Cold noodlr

1. Cook the noodle with a big amount of water (you need 0.26 gallon of water per 3.52 oz noodle) and do not add extra water while you are boiling
2. Boil the water long enough before you put the noodle
3. Stir the noodles slowly (cooking time: 3-4 minutes *Do not overcook)
4. When the noodle becomes transparent, wash the noodles with running water until it gets non-sticky
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