Fukue, Goto, Nagasaki (長崎県五島福江島) – Goto Udon at Oddontei (五島手延うどん おっどん亭) 2024 Mar. 31
There are three major varieties of Udon noodles in Japan – Sanuki, Inaniwa and Goto. While touring the Goto Islands, we visited a Goto Udon shop called Oddontei (おっどん亭) to try it out.
Goto Udon is known for its firm yet elastic and springy texture. This is a result of two things: 1) The use of Camellia Oil (Camellia is prevalent throughout the Goto Islands), and 2) the hand twisting of the dough (called “teyori”). Not only is the dough hand kneaded, but they’re pulled repeatedly while being twisted into strands. This allows the noodles to be thinner than Sanuki Udon while still retaining the “koshi” (firm yet chewy) texture.