UDon Hippi

Hippari refers to the elegant way of removing udon from their boiling cooking water in order to consume them directly, piping hot.
This technique, they say, is passed down from generation to generation.
Cooking is done in boiling water, lightly salted, for 7 minutes.
You can accompany them with a dashi or an excellent tsuyu garnished with chopped spring onion, grated ginger, soy sauce, or sprinkle with delicious furikake.