Kayanoya Hand-Stretched Udon 200g

This smooth, hand-stretched udon is made in a style passed down for generations in the Goto Islands of Nagasaki. The noodles are stretched thin with a twisting motion while being coated in camellia oil, giving them a distinctively smooth texture and a unique koshi (chewy firmness). Enjoy them served cold, or hot as kama-age (pot-fresh) udon.

How to Enjoy Goto Udon: There are three classic ways to enjoy this udon:
① Kama-age: Served piping hot, straight from the pot, with a dipping sauce (tsuyu) made from yaki-ago (grilled flying fish) dashi.
② Kama-tama: Mixed hot from the pot with a raw egg and a splash of soy sauce.
③ Zaru Udon: Chilled and served on a bamboo tray. Despite being slender, these noodles are characterized by their firm koshi, smooth texture, and beautiful gloss.

The Making of Hand-Stretched (Tenobe) Udon:
Goto udon is made by continuously stretching the dough thinner and thinner. Unlike flat, knife-cut udon, Goto udon is slender and round. As the noodles are repeatedly stretched, a natural twist forms within the dough, which creates their signature springy, chewy koshi texture.

The Process:
Making hand-streched udon is a cycle of resting and stretching. The artisan must know the precise moment the dough is ready to be stretched again. After a final stretch (to about 150cm), the noodles are dried slowly for a full day before being cut.