Mugendo Inaniwa Somen 無限堂稻庭素麺
Inaniwa udon is a Japanese variety of udon noodles that are thinner and smoother than other types. The noodles are made by hand in the Inaniwa area of Akita prefecture. They're repeatedly kneaded and aged for a while. The aged udon noodles are then kneaded again so they can take in as many air bubbles as possible, and it's these tiny bubbles make the noodles chewy. It takes about four days to produce the noodles, which are later slightly dried.
One of the most common ways of serving Inaniwa udon in winter is in a hot clear broth that's topped with pickles and shiso leaves, while the summer version is typically served on a bamboo mat and accompanied by dipping sauces such as sesame, miso, and soy sauce.
Add inaniwa somen noodles to the boiling water. Cook the noodles for about 1-1.5 minutes. Be careful not to overcook the noodles as they can become mushy. Once the noodles are cooked, drain them and rinse them under cold running water to remove any excess starch and to stop the cooking process.