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<span style="color: rgb(0, 0, 0); font-family: &quot;Shippori Mincho&quot;, serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; background-color: rgb(251, 253, 251); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;">A refreshing and elegant dish that is gentle on the body, perfect for the hot summer. Enjoy the smooth texture and chewy bite. Our somen noodles are made using the Inaniwa udon method, which takes four days to make, and are characterized by their supple and elastic texture, which is the result of five stages of aging. Usually, hand-stretched somen noodles are stretched thinly by applying oil, but our somen noodles are stretched without using oil. This means that they do not oxidize, and do not weigh down on the stomach, so you can eat them with peace of mind. The wheat flavor is also preserved and the rich aroma is preserved. We recommend this somen not only for cold recipes, but also for hot dishes such as soup noodles, as the texture is not lost.

<span style="color: rgb(0, 0, 0); font-family: &quot;Shippori Mincho&quot;, serif; font-size: 14px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; background-color: rgb(251, 253, 251); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;">The noodles contain air bubbles, so they cook quickly. The boiling time is around 3 minutes. Dried udon noodles are usually boiled for about 10 minutes, so why does it cook so quickly? Ogawa's udon is hand-pulled and takes 4 days to complete. It is called five-stage aging, and the time it takes to age the noodles creates air bubbles in the noodles. By kneading the noodles thoroughly, the gluten in the wheat surrounds the air bubbles and prevents them from breaking. These air bubbles are maintained for a long time even after boiling, so although the noodles are thin, they have a particularly strong firmness and a supple, elastic texture compared to other noodles. That is Ogawa's Inaniwa udon. The noodles have firm corners and a unique texture. They are made from high-grade wheat, which is why they have a rich aroma and flavor. The smooth, delicate taste, strong firmness, and glossy transparency are unparalleled in other noodles. They are delicious both cold and hot.

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