[ Product Features ]

Hokkaido wheat is used to create noodles with a smooth texture and good elasticity.

After boiling, the noodles have a good luster and a smooth, elastic texture.

Noodle thickness: 0.70 mm to 0.80 mm

[ Why did we develop this product? ]

In response to the increasing demand for domestically produced raw materials from our customers, we have spent a long time developing somen noodles made of 100% Hokkaido wheat, which produces a texture that is different from that of external wheat.

[ What is the best way to eat it? ]

The characteristics of Hokkaido wheat are brought out to the utmost limit by the technique of handstretched.

The healthy and tasty noodles can be served cold or with hot soup, depending on your ideas.

It can be arranged in a variety of ways, including Japanese, Western, stir-fried, deep-fried, and dressed.

[ How to boil well ]

[1] Bring plenty of water to a boil in a large pot. (Approximately 1 liter of water per 100 grams of somen is recommended.)

[2] Add the somen noodles and boil for 1 1/2 to 2 minutes. Turn down the heat if the noodles start to spill.

[3] After boiling, quickly remove the noodles to a colander and rinse them in cold water, letting them cool thoroughly before draining.