{"id":905,"date":"2022-12-30T18:00:35","date_gmt":"2022-12-30T09:00:35","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=905"},"modified":"2025-07-21T18:03:15","modified_gmt":"2025-07-21T09:03:15","slug":"22093","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/22093\/","title":{"rendered":"How to eat <em>Inaniwa udon<\/em> (<em>udon<\/em> noodles from Inaniwa) |  One of Japan&#8217;s three great tasting <em>udon<\/em>, the pride of Akita Prefecture in the Tohoku region"},"content":{"rendered":"<h2 class=\"num\">What is<em> Inaniwa udon<\/em>?<\/h2>\r\n<div class=\"article-img-wide\"><img decoding=\"async\" src=\"https:\/\/goodie-foodie.com\/wp-content\/uploads\/2022\/12\/22093_01_221116-0102.jpg\" alt=\"What is Inaniwa udon?\" width=\"1500\" height=\"1000\" class=\"alignnone size-full wp-image-4251\" \/><\/div>\r\n<p><em>Inaniwa udon<\/em> is a local dish of the Inaniwa area of Yuzawa City in Akita Prefecture. It is made using the hand-stretching method, and is characterized by its thin noodles that are smooth and slippery, with a springy texture.<br \/>\r\nAccording to the manager, who is from Akita Prefecture, after boiling, the noodles are cooled in ice water to firm them up which gives them their springy texture and brings out their genuine flavor.<\/p>\r\n<h2 class=\"num\">Popular <em>shoyu dare<\/em> (soy sauce-based sauce)<\/h2>\r\n<div class=\"article-img-small\"><img decoding=\"async\" src=\"https:\/\/goodie-foodie.com\/wp-content\/uploads\/2022\/12\/22093_02_221116-0105.jpg\" alt=\"Popular shoyu dare (soy sauce-based sauce)\" width=\"1500\" height=\"1000\" class=\"alignnone size-full wp-image-4252\" \/><\/div>\r\n<p>Chilled Inaniwa udon is usually served as a dipping style of noodle.<br \/>\r\nFirst, try it with the standard <em>shoyu dare<\/em>.<\/p>\r\n<div class=\"article-img-small\"><img decoding=\"async\" src=\"https:\/\/goodie-foodie.com\/wp-content\/uploads\/2022\/12\/22093_03_221116-0107.jpg\" alt=\"Popular shoyu dare (soy sauce-based sauce)\" width=\"1500\" height=\"1000\" class=\"alignnone size-full wp-image-4253\" \/><\/div>\r\n<p>The shoyu dare is made of <em>kaeshi shoyu<\/em> (soy sauce, sugar and <em>mirin<\/em> mixture) with bonito and mackerel broth, which is aromatic and stimulates your appetite. Enjoy bite after bite of the<em> Inaniwa udon<\/em> with its smooth and slippery texture!<\/p>\r\n<h2 class=\"num\">Add toppings<\/h2>\r\n<div class=\"article-img-small\"><img decoding=\"async\" src=\"https:\/\/goodie-foodie.com\/wp-content\/uploads\/2022\/12\/22093_04_221116-0111.jpg\" alt=\"Add toppings\" width=\"1500\" height=\"1000\" class=\"alignnone size-full wp-image-4254\" \/><\/div>\r\n<p>Toppings<em> include shoga<\/em> (ginger) and <em>negi<\/em> (leek). They go perfectly with the <em>shoyu dare<\/em>. The piquant accent enhances the genuine flavor of the sauce.<\/p>\r\n<h2 class=\"num\">Try with <em>goma dare<\/em> (sesame sauce) as well<\/h2>\r\n<div class=\"article-img-wide\"><img decoding=\"async\" src=\"https:\/\/goodie-foodie.com\/wp-content\/uploads\/2022\/12\/22093_05_221116-0113.jpg\" alt=\"Try with goma dare (sesame sauce) as well\" width=\"1500\" height=\"1000\" class=\"alignnone size-full wp-image-4255\" \/><\/div>\r\n<p>Another staple of <em>Inaniwa udon<\/em> is goma dare. It is recommended to mix it well with the noodles before enjoying. The rich and sweet <em>goma dare<\/em> brings out the salty flavor of<em> Inaniwa udon<\/em>.<\/p>\r\n<p>Both the <em>shoyu dare<\/em> and <em>goma dare<\/em> are undeniably amazing! Enjoy <em>Inaniwa udon<\/em> while trying out both of these sauces.<\/p>\r\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Inaniwa udon, known as one of Japan&#8217;s three great tasting udon dishes, is a local cuisine of Akita Prefecture in the Tohoku region. In this installment, we asked the staff at AKITA DINING Namahage Ginza to show us how to enjoy this great tasting dish with ease!<\/p>\n","protected":false},"author":2,"featured_media":890,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[56,77,94,100],"class_list":["post-905","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-what","tag-local-noodle","tag-soba-udon","tag-tohoku"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/905","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=905"}],"version-history":[{"count":9,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/905\/revisions"}],"predecessor-version":[{"id":2308,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/905\/revisions\/2308"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/890"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=905"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}