Goto udonNagasaki Prefecture

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  • Nagasaki Prefecture Goto udon

Another of Japan's three great udon varieties, Goto udon is handmade by cutting round, rolled-out dough into a spiral with a sickle, then wrapping the lengths around two rods in a figure-eight formation and stretching them out. This process gives them their characteristic thin, round shape. Local camellia oil from the Goto Islands is used during the hand-pulling process, and the aroma lingers faintly. They are usually eaten in the jigoku-daki style, boiled in a large pot of hot water and served with soy sauce or flying fish-based sauce.