Himi udon

About Himi udon

Himi udon is a local dish made around Himi in Toyama prefecture, and is counted as one of the “Japan's top three udons” along with Sanuki udon and Inaniwa udon. By using a hand-rolled manufacturing method and stretching the dough over and over again, a smooth mouthfeel and firm texture is created. In particular, it is characterized by a light and smooth texture due to its unique manufacturing method that does not use oil.

Its history dates back to 1751, and the technique of Wajima somen was introduced to Himi, and it has been popular as “ito-udon.” It is also known as a servant of the Kaga Domain, and it continues to the present day while preserving traditional manufacturing methods that have been passed down from generation to generation.

Himi udon can be enjoyed warm or cold. Although the noodles are thin, the elasticity you feel the more you chew them, and the smooth feeling that glides through your throat is a flavor you won't forget once you eat them. In particular, noodles made using pure water from Himi are rich in flavor and make you feel the blessings of local nature.

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