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.