Himi Udon (Hand-stretched wheat noodles)
Smooth, satisfying noodles made with traditional hand-stretching techniques—Himi Udon, a Toyama specialty.

About Himi Udon (Hand-stretched wheat noodles)

Himi Udon is a regional noodle dish made in and around Himi, Toyama Prefecture. Alongside Sanuki Udon and Inaniwa Udon, it is counted among Japan’s “three great udon.” The noodles are made by hand-stretching the dough repeatedly, giving them a smooth texture and a firm bite. A distinctive method that uses no oil gives them a light, slippery finish.

Its history dates back to 1751, when techniques for making Wajima somen were brought to Himi. The noodles came to be enjoyed as “ito udon” (thread udon). Himi Udon was also known as a favored product of the Kaga domain, and its traditional methods have been passed down through generations to the present day.

Himi Udon is delicious served hot or cold. Though the noodles are thin, they have a springy bite and a smooth texture that glides down easily. Noodles made with Himi’s clear water are especially flavorful, reflecting the gifts of the local landscape.

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