Aomori Nebarigoshi Udon with Soy Sauce is a regional Japanese noodle specialty made by Takasago Foods, a long-established food manufacturer founded in 1907 (Meiji 40). The company has developed its own noodle-making techniques while making the most of locally sourced ingredients from Aomori.
The highlight of this udon is the noodle itself. Made with 100% Aomori-grown wheat flour from Nebarigoshi wheat, the noodles have a wonderfully smooth, springy, and chewy texture.
Nebarigoshi is a variety of wheat mainly cultivated in the Tohoku region of northern Japan. It is well suited to the cold climate and is considered particularly suitable for making udon.
Takasago Foods combines the Aomori-grown Nebarigoshi flour with premium udon flour known as “Kin Suzuran”. This carefully balanced blend creates noodles that are silky on the surface while retaining a satisfying, pleasantly chewy bite.
The water used in making the noodles comes from groundwater beneath Mount Iwaki. Known locally as “Tsugaru Fuji,” Mount Iwaki is an iconic mountain of the Tsugaru region.
The use of locally grown wheat and groundwater gives these noodles a strong connection to the natural environment of Aomori while contributing to their distinctive texture.
The accompanying soy sauce is the result of a collaboration between Takasago Foods and Ninben, a long-established Tokyo-based producer of katsuobushi, or dried and fermented bonito. Ninben was founded in 1699 in Nihonbashi, Tokyo, and has a history spanning more than three centuries.
The sauce generously uses Shimousa soy sauce and combines several traditional Japanese ingredients, including hon-kare katsuobushi, dried mackerel flakes, and Sōda bonito flakes.
This combination creates a richly flavored sauce in which the umami of dashi and soy sauce comes through clearly. The concentrated savory flavor pairs naturally with the smooth, chewy udon noodles.
“Kake udon” refers to udon served with a flavorful Japanese soup or sauce. This version highlights the noodles and its deeply savory soy-based seasoning, allowing the quality of the Nebarigoshi noodles to take center stage.
For visitors interested in discovering regional Japanese food products, this udon offers an easy way to experience the flavors of Aomori wheat, Mount Iwaki groundwater, traditional dashi, and Japanese soy sauce in one dish.
The udon can be stored at room temperature for up to 100 days, making it convenient for everyday meals as well as a food souvenir from Aomori.
With its exceptionally chewy texture, locally grown wheat, mountain groundwater, and richly flavored soy sauce, Aomori Nebarigoshi Udon is a simple yet distinctive taste of northern Japan.