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 a convenience store or dried noodles commonly found in supermarkets, different types of udon vary greatly in texture and cooking methods. What exactly is the difference between the 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.

Understanding the Three Major Types of Japanese Udon

The "Three Major Types of Japanese Udon" generally refer to Sanuki, Inaniwa, and Mizusawa udon, each with unique textures and cooking methods.

1. Sanuki Udon (Kagawa Prefecture)

Sanuki udon has the highest production volume in Japan, known for its square, thick noodles and extremely chewy texture. The most authentic way to cook it is "Kamaage Udon," which involves simply mixing it with soy sauce, ginger, and scallions; or serving it as a clear soup noodle with tempura, which best highlights its springy chewiness.

2. Inaniwa Udon (Akita Prefecture)

Once a tribute to the imperial court, Inaniwa udon is characterized by thin, flat, hand-pulled noodles with a delicate texture and smooth, easy-to-swallow quality. This type of udon is best served as cold noodles, accompanied by special dipping sauce or sesame sauce, offering a refreshing and non-greasy taste. It is also a top choice for high-end gifts.

3. Mizusawa Udon (Gunma Prefecture)

Mizusawa udon noodles have a translucent appearance and a texture that falls between the other two, being springy but not overly firm. Traditionally, it is served as cold noodles with soy sauce or sesame sauce, but it can also be paired with hot soup to bring out its flavor, making it suitable for diners who prefer a balanced texture.

What's the Difference Between Sanuki Udon and Inaniwa Udon?

Sanuki udon and Inaniwa udon are both among the three major types of Japanese udon, but they have distinct differences in origin, shape, texture, and serving methods. Both types are entirely different in appearance and production craftsmanship.

Origin and Historical Background

• Sanuki Udon: Originating from Kagawa Prefecture in Shikoku, Kagawa Prefecture was formerly known as "Sanuki," hence the name Sanuki udon. Sanuki udon has a long history, rumored to have been introduced by the monk Kūkai. Made from high-quality local wheat, it has always been a common dish for ordinary people and is affordably priced.
• Inaniwa Udon: Originating from Inaniwa-cho, Yuzawa City, Akita Prefecture, it was a special udon for the Akita domain during the Edo period. In ancient times, it was mainly consumed by nobles and the emperor. Inaniwa udon has always been considered a high-grade udon, often served as a gift, and is generally more expensive than Sanuki udon.
  
  

Texture and Characteristics

 

Basic Udon Cooking Steps: Frozen vs. Dried Noodles

To recreate authentic Japanese flavors, it's essential to use appropriate cooking methods for different types of udon. Commonly available udon can be broadly categorized into two types: frozen and dried.

Frozen Udon

For frozen udon, there's no need to thaw it. Simply place it directly into boiling water and cook for 1.5 to 2 minutes until the noodles separate. To achieve a firm, chewy texture, immediately transfer the cooked noodles to an ice bath ("gokoroho") to rinse off surface starch, which makes them more refreshing. If frozen udon has a slightly sour taste, it's usually due to the addition of acidity regulators (such as lactic acid), which is normal. To reduce the sourness, you can blanch the noodles in boiling water for 1 to 2 minutes, discard the water, and then cook them in fresh water. This will significantly reduce the sour taste.

Additionally, to prevent udon from sticking together after cooking, it's recommended to use a large pot with plenty of water. Once the udon is added, stir gently immediately to ensure the noodles separate, preventing them from sticking to the bottom or clumping.

Dried Udon

Dried noodles like Inaniwa udon have low water content, so they need to be cooked in a large pot of boiling water for 3 to 5 minutes. For a more delicate texture, after turning off the heat, cover the pot and let it steep for 1 minute to allow the residual heat to penetrate the noodle core. This cooking method ensures a smooth and easy-to-swallow texture. If the noodles accidentally become too soft, you can consider making stir-fried udon instead, using high heat and reducing the sauce to compensate for the softened texture.

Choose the Right Udon, Cook Authentic Japanese Flavors

Now that you understand the characteristics of the three major types of Japanese udon, you'll be able to easily distinguish between Sanuki udon and Inaniwa udon on your next supermarket trip. If you're planning to make a rich and flavorful stir-fried udon or soup noodle, Sanuki is the way to go; if you prefer a light and refreshing cold noodle dish, Inaniwa is definitely the best choice.

Looking to purchase authentic Japanese udon? Visit the Mani Japan Store Udon Series Section to explore a wide selection of high-quality udon and soup bases directly imported from Japan!