Miwa Yamakatsu Hitosujinawa Muginawa Somen Noodles

500 gram bag - Nara, Japan - best buy date Feb 28, 2024
Special price as they are past the "best buy date"

A great way to try these amazing noodles!

These are not just any somen noodles! The region of MIWA-SOMEN has a history of over one thousand years and the quality is called the King of Somen. MIWA-YAMAKATSU Noodle Factory is now run by the 6th generation.

Somen noodles are a thin wheat noodles.

Somen noodles are believed to have originated in China and were introduced to Japan during the 9th century, likely through cultural exchanges. The Japanese then adapted and refined the noodles to match their style.

Somen noodles are very thin, often measuring less than 1.3 millimeters in diameter. They are typically made from wheat flour, salt, and water. The dough is rolled out thinly and then cut into long strands. Somen noodles have a pale, white appearance and a wonderful delicate texture.

Somen noodles are commonly eaten cold, especially during the hot summer months in Japan. They are served in a variety of ways, often in a bowl of ice-cold water with a dipping sauce called tsuyu, or alongside various toppings like sliced green onions, shiso leaves, grated ginger, and wasabi. Somen can also be enjoyed in hot soups or added to stir-fries.

Different regions in Japan have their own unique variations of somen noodles. For example, Hiyamugi in Kyoto and Tokyo-style Somen are both slightly thicker versions of somen. In Okinawa, there is a variation called Soki Somen, where the noodles are served in a hot soup with braised pork ribs.

In Japan, there is a tradition known as "Nagashi Somen" (flowing somen) that is popular during the summer. Thin bamboo shoots are used as water slides, and somen noodles are placed at the top. Cold water flows down the bamboo, and diners catch the noodles with their chopsticks as they pass by, dipping them in the sauce before eating.

ingredients: water, wheat flour, salt, kudzu starch, sweet potato starch