"Goto Udon" is said to be one of the three major udon noodles in Japan, along with "Inaniwa Udon" and "Sanuki Udon". Compared to regular udon, "Goto Hand-stretched Udon" has thinner noodles, firmer noodles, and a good throat texture. It can be used in any dish, whether Japanese, Western, or Chinese, and is a gem that can be easily enjoyed all year round, regardless of spring, summer, autumn, or winter. The biggest feature of Goto Udon is that it has a glossy texture like white porcelain, and the rich flavor of the noodles themselves and the camellia oil harmonize to bring out a simple yet deep flavor. In the process of stretching the dough, the noodles do not stick to each other, using edible camellia oil, a specialty of the Goto Islands. Camellia oil is rich in oleic acid, which is said to prevent oxidation of noodles. It is said that the traditional technique of "Goto Tenobu Udon" was introduced from the continent long ago during the time of the Tang envoys. Kamigoto, which was a port of call for Tang envoy ships, is said to have been the place where noodles were introduced and an important base for Japan's "Noodle Road". Goto udon is a traditional product that has been nurtured by the blessings of nature, such as the island breeze suitable for natural drying of noodles, natural salt refined from the beautiful sea, and high-quality camellia oil squeezed from camellia nuts that grow naturally on the island. Kamigoto's local dish "Hell Cooking" Hot udon noodles boiled in plenty of hot water are placed on the table in a large pot. Dip it in the flying fish (chin) broth with condiments, or add soy sauce and mix it with a beaten egg. It is a udon dish that Goto is proud of, which has been popular as an event meal and home cooking since ancient times. "