Inaniwa Udon

Inaniwa udon is made from wheat flour, water and salt. Its traditional shaping includes tenai, twisting the dough while looping it between supports, followed by flattening and stretching. The process produces slender, flattened noodles through repeated work and resting rather than simply cutting a finished sheet into strips.^[1][2]

Producer Kanbun Gonendo describes kneading the dough, resting it, rolling it out and cutting it into strips. These become rounded cords, which are coiled and then twisted and looped in the tenai stage. The noodles are pressed flat, rested, stretched again on drying supports and dried with attention to humidity and airflow. Once dry, they are cut to uniform lengths.^[1]