[ Product Features ]

This is one of Ibonoito most popular products, made according to a traditional method that has been used for 600 years.

It is characterized by its resilient noodles and smooth texture, making it a perfect match for a variety of ingredients.

Noodle thickness: 0.70 mm to 0.90 mm

[ Why did we develop this product? ]

Since the Taisho era (1912-1926), somen noodles were sold in 18 kg wooden boxes and sold by weight at rice shops, markets, and dry goods wholesalers.

With the rise of supermarkets in the 1950s during the period of rapid economic growth, the demand for individually packaged products increased.

To meet the needs of the times, we started selling this product in 1964 as an industry pioneer.

It has become the mainstream of somen sales to this day.

[ What is the best way to eat it? ]

Healthy and tasty soumen can be served cold or with hot soup, depending on your ideas.

It can be arranged in a variety of ways, such as stir-fried, deep-fried, or 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.