Mugendo Inaniwa Udon 無限堂稻庭烏冬

無限堂稲庭うどん

無限堂の稲庭うどん 稲庭素麺は江戸時代寛文から受け継がれた伝統の技法「手綯製法」で生み出されます。讃岐と並び称される日本三大うどんの一つ。伝統の手綯い製法で造られる、生麺にはない味わいをお楽しみ下さい。

Inaniwa udon is a Japanese variety of udon noodles that are thinner and smoother than other types. The process of making Inaniwa udon involves hand-kneading, drying, and aging the dough, which contributes to its distinctive texture and taste. It is considered one of the top three udon varieties in Japan, along with Sanuki udon from Kagawa Prefecture and Mizusawa udon from Gunma Prefecture.

Hot: In a hot broth, similar to other types of udon, often with various toppings like tempura, green onions, and mushrooms.

Cold: Chilled and served with a dipping sauce (tsuyu) on the side, often enjoyed during the summer months. This method highlights the noodles' smooth texture.

Add inaniwa udon to boiling water. Cook the noodles for about 3-4 minutes. Be careful not to overcook the noodles as they can become mushy. Once the noodles are cooked, rinse them under cold running water to re-firm the texture then it is ready to serve.

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3-4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。