A Complete Guide to Udon Cooking Methods and Varieties: What are the Differences Between Sanuki and Inaniwa Udon?

Udon is one of the most representative noodle dishes in Japanese cuisine. Whether it's frozen udon from convenience stores or dried noodles commonly found in supermarkets, different types of udon have a great deal to offer in terms of texture and cooking methods. But what exactly is the difference between the most commonly heard "Sanuki Udon" and "Inaniwa Udon"? This article will introduce you to the three major types of Japanese udon and teach you how to cook a perfect bowl of udon.

Get to know Japan's three major udon brands

The "Three Great Udon of Japan" generally refer to Sanuki, Inaniwa, and Mizusawa udon, each with its own unique characteristics in terms of taste and cooking method.

1. Sanuki Udon (Kagawa Prefecture)

The restaurant boasts the highest daily production volume and is renowned for its square, thick noodles with an exceptionally chewy texture. The most authentic way to cook udon is "Karamachi Udon," which is simply mixed with soy sauce, ginger, and scallions; or it can be served with tempura as a clear soup noodle dish, which best highlights its springy and chewy texture.

2. Inaniwa Udon (Akita Prefecture)

Once a royal tribute, this dish is characterized by its thin, flat, hand-pulled noodles, which have a delicate texture and a smooth, easy-to-swallow feel. This type of udon is best served cold, with a special broth or sesame sauce, offering a refreshing and non-greasy taste, making it a top choice for a sophisticated souvenir.

3. Mizusawa Udon (Gunma Prefecture)

The noodles have a translucent appearance and a texture somewhere between chewy and firm. Traditionally, they are served cold with soy sauce or sesame paste, but they can also be paired with hot soup to highlight their flavor, making them suitable for diners who prefer a balanced taste.

What's the difference between Sanuki udon and Inaniwa udon?

Sanuki udon and Inaniwa udon are both among the three major types of udon in Japan , but they differ significantly in origin, shape, taste, and cooking method . Furthermore, they are completely different in appearance and production process.

Origin and Historical Background

• Sanuki Udon : Originating from Kagawa Prefecture in Shikoku, which was formerly known as "Sanuki," hence the name Sanuki Udon. Sanuki Udon has a long history, and it is said to have been introduced by the monk Kukai. Made with high-quality local wheat, it has always been a popular and affordable dish.
• Inaniwa Udon : Originating from Inaniwa-cho, Yuzawa City, Akita Prefecture, it was the official udon of the Akita Domain during the Edo period, and was traditionally served to nobles and the Emperor. Inaniwa Udon has always been considered a high-class udon, often given as a souvenir, and is generally more expensive than Sanuki Udon.
  
  

Taste and characteristics

Basic steps for cooking udon noodles: frozen vs. dried noodles

To recreate the authentic Japanese flavor, the appropriate cooking method must be used for different types of udon. Commonly available udon is mainly divided into two categories: frozen and dried.

Frozen Udon

Frozen udon noodles don't need to be thawed; simply put them directly into boiling water and cook for 1.5 to 2 minutes until they break apart. To achieve a firm, chewy texture, immediately rinse them in ice water after cooking to remove surface starch and make them more refreshing. If frozen udon noodles have a slightly sour taste, it's usually because acidity regulators (such as lactic acid) have been added, which is normal. To reduce the sourness, blanch them in boiling water for 1 to 2 minutes, drain the water, and then cook them in fresh water; the sourness will be significantly reduced.

In addition, to prevent udon from sticking together after cooking, it is recommended to use a large pot with plenty of water. After the udon is put into the pot, it should be stirred gently immediately to ensure that the noodles are separated, thus avoiding sticking to the bottom or clumping.

Dried Udon

Dried noodles like Inaniwa udon have low water content, so they need to be boiled in a large pot of water for 3 to 5 minutes. For a smoother texture, after turning off the heat, cover the pot and let it sit for 1 minute to allow the residual heat to penetrate the noodles. This method of cooking udon ensures a smooth and easy texture. If you accidentally overcook it, you can consider stir-frying it instead, using high heat to quickly stir-fry and reduce the sauce to make up for any lack of texture.

Choose the right udon noodles and cook them to create a Japanese flavor.

Once you understand the characteristics of Japan's three major udon varieties, you'll be able to easily distinguish between Sanuki udon and Inaniwa udon the next time you go to the supermarket. If you want to make a strongly flavored stir-fried udon or soup udon, Sanuki is the right choice; if you want to enjoy a refreshing and unique cold noodle experience, Inaniwa is definitely the best option.

Looking to buy the most authentic Japanese udon? Welcome to the Mi Japan store's udon section to select from a variety of high-quality udon and soup bases directly imported from Japan!