Inaniwa udon noodles are made not by cutting the dough, but by stretching it. Because the noodles are fine, they do not take much time to cook. They have a nice chewy texture and slip down the throat very easily. In winter, they are usually eaten in hot broth, or added to hot pots. In the heat of summer, they are eaten chilled with a dipping sauce. They are refreshing and satisfying all year round.