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.