Gosetsu Udon is a unique local specialty from Kutchan, Hokkaido, one of Japan’s snowiest towns. Unlike ordinary udon noodles, which are primarily made from wheat flour, Gosetsu Udon is made with 95% potato starch and 5% wheat flour.
Kutchan is famous not only for its heavy snowfall but also for producing high-quality potatoes, particularly the locally grown Baron potato. The idea for Gosetsu Udon came from the desire to create a new specialty using Kutchan’s renowned potatoes. The noodles were developed over approximately one year by Naoki Nakai, president of Hotel Daiichi Kaikan, taking inspiration from the traditional potato-starch noodles once prepared as a home-style dish by local farming families.
The origins of Gosetsu Udon can be traced to denpun udon, a type of noodle made from potato starch that was traditionally enjoyed by local farmers. Potatoes were plentiful and readily available in the Kutchan area, making potato starch a practical alternative to wheat flour.
Hotel Daiichi Kaikan helped transform this traditional home-style noodle into the regional specialty now known as Gosetsu Udon. The name “Gosetsu,” meaning heavy snowfall, reflects Kutchan’s reputation as one of Hokkaido’s major snow regions. The noodles’ pure white, snow-like appearance also adds to the name’s imagery.
One of the most appealing characteristics of Gosetsu Udon is its unusual appearance and texture. After boiling, the noodles become bright white and slightly translucent, with a wonderfully springy and chewy texture that is quite different from conventional wheat-based udon.
Because the noodles are made primarily from potato starch, they require careful preparation. They are typically boiled for around 10 minutes, somewhat longer than ordinary udon, and then chilled in cold water to firm up their texture.
Gosetsu Udon is delicious served in a variety of ways, but it is particularly well suited to hot pot dishes. Adding the noodles at the end of a hot pot meal allows them to absorb the rich flavors of the broth while retaining their distinctive chewy texture.
Gosetsu Udon is also a popular souvenir from Kutchan. For visitors exploring the Otaru, Yoichi and Niseko area, this unusual noodle offers a memorable way to discover how Hokkaido’s famous potatoes have been transformed into a distinctive local food.