Himi Udon
Hand-pulled perfection with a smooth finish – the elusive treasure of Toyama

About Himi Udon

Himi Udon (氷見うどん, Himi udon) is a traditional dish originating from the Himi area in Toyama Prefecture and is considered one of Japan’s "Three Great Udon" varieties, alongside Sanuki Udon and Inaniwa Udon. The dough is carefully hand-pulled and stretched multiple times, resulting in silky smooth noodles with a firm, chewy texture. Unlike many other udon varieties, Himi Udon is crafted without oil, giving it a light, clean taste and a slippery, refreshing feel.

The history of Himi Udon dates back to 1751, when techniques from Wajima Somen noodles were introduced to Himi, giving rise to what was initially called "Ito Udon." It was also a favorite of the Kaga feudal domain and has been passed down through generations, maintaining the time-honored handcrafting methods to this day.

Himi Udon can be enjoyed either hot or cold. Despite being thin noodles, they offer an irresistible balance of springy resilience and smooth texture as they glide down your throat. The unforgettable taste is enhanced by the pure, pristine water of Himi, which imbues the noodles with rich flavor and a touch of the region’s natural charm.

Related videos

Reviews