Goto Udon is a local specialty of the Goto Islands in Nagasaki Prefecture, Japan. This unique udon is known for its distinct preparation method, where the dough is stretched into thin strands, brushed with locally-produced camellia oil, and dried to create fine, elastic noodles.

The key characteristic of Goto Udon lies in its production process. The dough, made from wheat flour, water, and sea salt, undergoes meticulous kneading and stretching. The dough is stretched repeatedly, resembling long ropes, while being coated with camellia oil to prevent sticking. This labor-intensive method results in exceptionally thin, smooth noodles that are renowned for their unique texture.

Camellia oil, a specialty product of the Goto Islands, plays a crucial role in preventing the noodles from sticking together during the stretching process. Rich in oleic acid, camellia oil also contributes to the preservation of the noodles by preventing oxidation.

The noodles are traditionally sun-dried, allowing them to mature and develop their distinctive characteristics. This process imparts a beautiful sheen to the noodles, and when cooked, they have a delightful, chewy texture.

Goto Udon is best enjoyed in a light, soy-based broth, often garnished with green onions, tempura batter bits, or other toppings of your choice. The delicate flavors of the udon noodles harmonize perfectly with the broth, creating a simple yet deeply satisfying dish.

Visitors to the Goto Islands have the opportunity to savor this regional delicacy, experiencing the rich culinary heritage of the region. Whether enjoyed at a local eatery or prepared at home, Goto Udon offers a delightful taste of this unique island culture.

https://www.goto-udon.jp/