Himi Udon (氷見うどん)

In Himi, the fish market usually steals the show. Toyama Bay sits right there, and the morning catch is hard to ignore. Yet the town keeps a quieter specialty on the souvenir shelf. Himi udon is a hand-stretched wheat noodle from Himi City in Toyama Prefecture, made without the vegetable oil that most tenobe noodles rely on. Thin, glossy, and firmer than it looks, it eats nothing like the thick udon many visitors expect. This guide covers its history and its oil-free making process. It also compares the noodle with Sanuki and Inaniwa udon, then points you toward places to eat and buy it in Toyama. TOCQuick Facts About Himi Udon Before the details, here is the short version for travelers who want the essentials first. Origin Himi City, Toyama Prefecture. Local accounts trace it to 1751. Dough method Oil-free tenobe (hand-stretching), combined with hand kneading and twisting. Texture Thin and glossy, smooth on the throat, with a springy, almost mochi-like chew. Key pairings Cold tsuyu, hot Toyama-style dashi, kakiage tempura, white shrimp, Himi beef. What Is Himi Udon? Himi udon is a traditional hand-stretched udon from Himi City in Toyama Prefecture. Makers knead, twist, and pull th...