Raw materials/ingredients

flour, salt, starch

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Over 350 years of tradition, traditional techniques and hearts handed down from the Edo period.

The noodles, which are created one by one by the master of noodles, are counted as one of the "Japan's three major udon noodles."

How about Inaniwa Udon from Mugendo, a traditional restaurant that is loved throughout the four seasons?

The boiled udon is translucent milky white.

The unique smooth and chewy texture can be enjoyed both cold and warm.

In order to produce udon with an unparalleled, elegant flavor, Mugendo has faithfully preserved the traditional manufacturing method since ancient times.

Inaniwa udon can be enjoyed in various recipes, such as Chinese and Western dishes, depending on the combination of ingredients and seasonings, as well as washoku.

Example) Chilled zaru udon (left photo), chilled soy milk sesame dandan noodle style (upper right photo), Genovese style (lower right photo)