[ Product Features ]

The clear waters of the Ibo River and good salt from Ako. The noodles are made from high quality raw materials and are aged with a strong firmness, born in Banshu, a noodle region blessed with a good climate.

It is a paid specialty product recommended by Hyogo Prefecture.

Before boiling the somen, prepare the soup and condiments of your choice.

[1] In advance, untie the bundle tape and place the noodles in a large pot of boiling water. (100g of noodles will yield about 1 liter)

[2] Boil again, adjusting the heat to prevent spilling, for about 2 minutes.

[3] After boiling, transfer to a colander and rinse well under running water.

The key to the best taste of Somen is to serve it immediately after cooking.