Do you like Udon noodle? Inaniwa udon is made in my home prefecture Akita in Northern Japan and is one of the highest quality Udon made in Japan. Inaniwa Udon is thinner and lighter than regular Udon noodle.

Mostly, we Japanese eat this Inaniwa Udon with cold or hot “dashi” broth soup made with Konbu seaweed, dried bonito flakes, shiitake mashroom or something, but I sometimes cook Inaniwa Udon like spaghetti at home. I made Japanese taste “bolognse” sauce for Japion NY. It’s super easy. Just fried some minced meat (I used chicken this time) with chopped some leftover vegetables in a refrigerator like mushrooms, tofu, red peppers, eggplant…whatever. The flavor is made with soy souse, mirin(sweet cooking sake), some spice, sesame oil…whatever as you like!

I paired Dewatsuru Habataki from same region Akita for this dish. Very clean, sharp, but flavorful. The bottle is very beautiful as a gift too.

By the way, the brown pieces by the noodle are smoked daikon radish pickles called “iburi gakko” which made in also Akita prefecture. My mom sometimes sends me special hometown flavor box! This plate is also, my mom sent me. Akita prefecture has huge butterbur leaves like umbrella. I have a picture that I used the real leaf as an umbrella in a mountain when I was very little…. My mom’s special hometown flavor box reminds me many of my lost memories….

Lately, finding good Japanese products in NY is not so difficult. If you are interested in Udon noodle or Japanese food, try and find your fun way at your dining!