Mugendo Inaniwa Somen 無限堂稻庭素麺

無限堂稲庭そうめ

秋田の誇る稲庭饂飩のルーツと言われる稲庭そうめん。ノンオイルで身体にも優しい逸品です。伝統の技光る極上ののどごしをお楽しみ下さい。
稲庭饂飩の名店『無限堂』が作る秋田の新たな銘品【稲庭素麺】、ご家庭用にお得な切れ端麺をご用意いたしました。毎年あっという間に売り切れる超！人気商品です。

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. 

稻庭烏冬同來自秋田縣，麵條呈扁長形，口感細滑。 製作稻庭烏冬，不僅對原材料的要求很高，而且製作工藝也比較繁瑣，所以生產量很少。 一開始稻庭烏冬並不是量產的，明治時代以後變成秋田的名產，之後經過文明開化，引進先進技術之後才開始能大量生產的。

燒熱一鍋水，水滾，放入稻庭烏冬，用筷箸將烏冬分開，以防黏在一起。中火煮1-1.5分便可，不要煮過火。立即用冰水及冰粒浸烏冬，用筷箸將烏冬不停地攪拌1分鐘盡快降溫。喜歡熱食的話，可用熱水浸烏冬半分鐘。烏冬倒入濾網盡量去水後上碟。