Known for its unique production method of returning the noodles to rows by hand-stretching the noodle before it dries called "hannama modoshi" (rather commonly used for other noodles) with strong body.
麺が乾燥する前に手で伸ばして生麺状態に戻す"半生もどし"という独特の製法（素麺以外では割と用いられる）で知られ、腰が強い。