Most people would be familiar with "udon", the typically thick wheat noodles that most Japanese restaurants and chains offer. I'm not a fan of that variety, but Inaniwa udon, I absolutely adore.

Thin and slinky with a teasingly QQ bite, this variety of handmade udon hails from the Akita prefecture in Japan, and can be served hot or cold. My preference is certainly to have them chilled, and Imakatsu does an excellent rendition of these slurp-worthy noodles in a cold bonito broth that's light on the palate and very refreshing. Add-ons like onsen egg and mentaiko are a must as well!