What is the difference between hand-stretched udon and hand-kneaded udon?
This is a frequently asked question.
Simply put, the difference lies in how the dough is finished: hand-kneaded udon is made by kneading, folding, and cutting the dough, while hand-stretched udon is made by twisting and stretching the dough. As a result, hand-kneaded udon has a square-edged shape, whereas hand-stretched udon has a smooth, round shape. Think of hand-stretched udon as a thicker version of hand-stretched somen, and it becomes easier to understand.

When I tasted hand-stretched udon in Shodoshima, I was captivated by its gloss, firmness, umami, and smooth texture. Honestly, I thought, “I’ve never had udon this delicious before.”
While Shodoshima hand-stretched somen is well-known as one of the “Three Great Somen of Japan,” it's a shame that udon made using the same method is not as well-known.
With the help of those connected to Kagawa and Shodoshima, we decided to share the deliciousness of Shodoshima hand-stretched udon with more people. Shodoshima hand-stretched udon is truly delicious, so please give it a try—you won’t regret it!