[ Product Features ]

100% Hokkaido wheat is used as the raw material.

Using a traditional method, we made the noodles a little thicker than the original hand-pulled somen, making them easier to cut with your teeth.

Noodle thickness: 1.10 mm to 1.50 mm

[ About the product development ]

It was developed as a product that is not too thin and not too thick, and has a thinness between somen and hiyamugi. It was developed as a product with thin noodles that are not too thin or too thick, but between somen and hiyamugi. It is a product with a wider variety of noodle thicknesses and uses Hokkaido wheat as the raw material.

[ The best way to boil ]

[1] Bring plenty of water to a boil in a large pot. Bring a large pot of water to a boil (about 1 liter per 80 grams of somen).

[2] Add the somen noodles and boil for 4 to 4 1/2 minutes. Turn down the heat if the noodles start to spill.

[3] After boiling, quickly remove the noodles to a colander, rinse well in cold water, cool thoroughly, and drain.