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“What is Gosetsu Udon, you ask? Meaning "snowy noodles," it is a local specialty from Kutchan, Hokkaido, one of the snowiest places on Earth! The Kutchan region is a big producer of potatoes, and one of the most famous kinds they grow is the extra mealy and starchy Irish Cobbler Potato, also called Danshaku. It's from that potato that Gosetsu Udon Noodles are made! In fact, Gosetsu Udon Noodles are 95 percent starch! First, boil the potatoes, and then peel them... Mash them until they're smooth and fluffy... Then add water, salt and flour to make the dough! "There wasn't enough flour left for us to use. But thankfully... ... there were a few bags of this still available!" Potato starch! That was meant to be used for dusting cutting boards and table surfaces when making handmade noodles! It's not normally used as an ingredient in noodles... but as it's potato starch, that changes when it comes to potato noodles! Acting as the glue holding the noodles together, it also adds that extra starchiness for making the finished noodles that much chewier!” — Yūto Tsukuda