In the northwest part of Goto island, the strong winds create an ideal place for drying processes — a crucial step that makes up for traditional udon making. It is only natural that, when a Chinese envoy introduced the noodles, Funasaki emerges as the birthplace Goto udon. Said to be one of the great three variations in Japan, you can now make this meibutsu , or local specialties, from scratch using the old-fashioned hand-pulling method. Once you get geared up your hats and aprons (and receive a thorough rundown on the operation because they take their udon seriously), you begin by carefully stretching the dough over two secured horizontal poles in a figure-eight before moving on to a more dramatic sequence: with two new wooden sticks, you spread the knot vertically to thin the noodles. The fresh udon will then be hung up for drying, and the curtain-like carb-loaded racks resemble that of a traditional Japanese fabric divider noren . The udon will then be coated with camellia oil to retain its chewy and firm texture. Scout the world-heritage historic sites as you wait for them to dry for lunch, or have them delivered to your home.