[ Product Features ]

This ultra-fine, handstretched somen has been created using the finest ingredients and highly polished craftsmanship.

You can feel the craftsmanship of Ibonoito passed down through the ages.

Noodle thickness: 0.65mm to 0.70mm

[ Why did we develop this product? ]

In order to establish the Banshu brand and raise awareness of the high quality Banshu dry noodles in overseas markets, we created a product specifically for overseas markets.

This is a rare Ibonoito that is produced by a limited number of producers and at limited times of the year, in order to use particularly carefully selected flour to make the noodle lines extremely thin.

The ultimate in handstretched techniques has been incorporated into a modern Japanese package design with a premium feel, creating a special atmosphere.

[ What is the best way to eat it? ]

First of all, we would like you to eat the noodles chilled so that you can experience the goodness of the noodles themselves.

The noodles made by handstretched method are thin but do not stretch easily and do not lose their texture even when dipped in hot soup.

The ultra-thin noodles can be easily mixed with dipping sauces and soups, and go well with all kinds of flavors from East to West.

[ 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.