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! Kindai Seimen Yasuto Uchida

When I moved to Shodoshima in 2012, the first thing that amazed me was how abundant the island is with rich ingredients. With the sea and mountains right nearby, you can experience a variety of ingredients throughout the seasons. What’s more, there is a close connection with trustworthy producers, and you can’t help but think, “It’s delicious because such wonderful people make it.” What we, the people living on Shodoshima, want to proudly share with you are recipes that allow you to feel the island’s seasons and scenery. We hope you can feel the breeze of Shodoshima Island, floating in the Seto Inland Sea.Recipe Developer Chiho Otsuka