Welcome to the somen journey.

~Exploring Japan's refreshing flavors and traditions through a taste comparison~

Hand-pulled Japanese noodles, or "somen," are a summer staple made with simple ingredients—wheat, salt, and water—that highlight the individuality of the craftsman and the place of origin. Somen noodles are less than 1.3 mm thin, and are the culmination of the spirit and skill of the craftsman who pursues firmness, texture, elasticity, flavor, and a balanced throat feel, as well as scientific technology. Why not compare and taste somen noodles from various regions of Japan, including Ibonoito, Shodoshima, Miwa, Goto, and Handa, and choose your favorite? Varying the condiments and sauces can further enhance the flavor, transforming these seemingly identical white noodles into a new and unique treat. Enjoy the moment and discover the differences.

Until somen noodles are ready

Ingredients: Wheat flour, salt water, cooking oil (sesame oil, cottonseed oil, etc.) *For hand-stretching

Kneading/Kneading Bowl

Add the salt water to the flour and knead vigorously.
→Once it becomes sticky, let it "mature" for a while.

The kneaded dough is left to rest for a while to allow the gluten to mature. This is a time when no one does anything. Truly delicious Japanese noodles cannot be made through production efficiency or rationality alone.

The stretching process (this is the essence of "hand stretching")

The dough is gradually made thinner. The dough is rolled into a rod shape, stretched over two rods, left to rest, and then stretched again, repeating this process over 10 times over the course of 1-2 days. (This is where the firmness is determined.)

A light coating of oil prevents the noodles from drying out and allows them to stretch evenly like fibers.

Drying

Finally, the noodles, stretched to a length of about 150-200cm, are hung on bamboo poles and dried naturally or with hot air. Naturally dried noodles, exposed to plenty of sunlight, have a richer flavor. Hot air drying, which is stable and unaffected by time or weather, is now mainstream. Manufacturing factories are air-conditioned to maintain a constant temperature and humidity for quality control, but they are still subtly affected by the weather outside. Some hand-stretching processes are so thorough that they are only produced during the appropriate season.

Cutting, sorting and packaging

The dried noodles are cut into bite-sized pieces (usually about 18cm). A craftsman visually checks the thickness, color, texture, etc., and only those that meet the quality standards are shipped as "high-quality" or "special grade" noodles. Some finished noodles are not immediately sold, but are left to rest for over a year.

Somen noodles are "convenient noodles that can be boiled and eaten in just a few minutes," but they are also "the culmination of a lot of effort and skill."
Did you know that the world of somen noodles has depth that goes beyond being simply a "summer staple"?

Recently, somen noodle tasting events have been quietly gaining popularity. Somen noodles come in many different flavors and have their own unique characteristics, and it's quite rare to get the chance to taste them all in one place. In this article, we'll introduce the appeal of somen noodle brands that are representative of Japan, as well as how to enjoy a tasting event.

The luxury of comparing and tasting famous products from all over Japan

There are many somen noodle brands in Japan. Some of the most famous are Ibonoito, Miwa Somen, Shodoshima Somen, and Goto Hand-stretched Somen. Each has a long history and unique manufacturing method, resulting in different flavors and textures.

Ibonoito (Hyogo Prefecture, Banshu region)

This brand is known nationwide. Its hand-stretched production method ensures a smooth texture and chewy texture. It is divided into various grades, and the special grade "Mishin" is so popular that it can only be obtained by prior reservation.

Miwa Somen (Nara Prefecture)

This brand of somen is said to be the oldest in Japan, with a history of over 1,300 years. In addition to its thin and delicate texture, it is characterized by a strong wheat aroma and goes well with dipping sauces.

Shodoshima Somen (Kagawa Prefecture)

This is a masterpiece known for its warm climate in the Seto Inland Sea and its unique hand-stretching technique using olive oil. It has a chewy texture and a smooth texture, so it's no wonder that it has many fans across a wide range of generations.

Goto Hand-Stretched Somen Noodles (Nagasaki Prefecture)

Unlike other production areas, it is hand-stretched using camellia oil. It has a firm texture and a faintly fragrant flavor that lingers in your mouth. It is also delicious when added to soup.

Taste comparison reveals differences in individuality

The best part of tasting and comparing somen noodles is that even though they may look similar, the difference is clear the moment you eat them. When you actually try them, you'll be amazed at how the climate and culture of each region is reflected in the noodles, just like when tasting wine or cheese.

The ultimate somen

Among them, there is a dish called the phantom somen in Sakurai City, Nara Prefecture, which is famous for its "Miwa somen."
This is "Shiraga Somen (or extra-thin somen)."

Characteristics: Ultra-thin, with a diameter of just 0.3 mm , hand-stretched through more than 20 processes, aged for a long time, and boiled for just 30 seconds. This hidden gem, like Shiraga Somen, is truly the "pinnacle of somen."

Another example is Kogami somen noodles from Tatsuno City, Hyogo Prefecture. Stretching the noodles to a certain thickness makes them smoother, but of course, the Earth has gravity.

When noodles containing water dry, they become slightly thicker at the bottom and thinner at the top. What is necessary is the uniformity of the noodles themselves. This is where the utmost attention is paid to polishing. In the process of slowly shaking and rubbing the dried and cut noodles together, Kogami takes 12 hours to maximize the smoothness of the noodles. This is why they have a completely different texture and smoothness to other somen noodles. If you can come across them, you are in luck.
The somen noodles we eat every day are packed with a deep history and techniques.

It's also fun to find your own "favorite somen." Dipping sauces and condiments range from the standard to unique ones like sesame sauce, ginger soy sauce, pickled plum, dandan fu, and more recently, mayonnaise, garlic, and ponzu sauce. Depending on the combination, there are endless ways to enjoy somen.

A cup of coffee that connects with the local community

A big attraction of traveling to compare different types of somen noodles is that you don't just eat them, you can also interact with local people by listening to the stories of the producers and experiencing hand-stretching them. Each somen has its own story, which makes it even more delicious.

You can also purchase your favorite somen noodles on the spot at the sales corner, making them perfect as souvenirs or gifts. The fact that you can continue enjoying your trip even after you get home is another reason for their popularity.

Somen is a journey of refreshing flavors, and tasting different types of somen is a true journey through tastes and cultures. You'll realize that what you thought was just a snack or a home-cooked meal is actually a "food craft" packed with the techniques and pride of each region.

A little ingenuity in how you eat it

Nagashi somen is a popular summer leisure activity that can be enjoyed with family and friends.

There are now a variety of styles, from authentic somen noodles made from bamboo to compact electric types for home use. Recently, experiential tasting events such as somen nagashi (flowing noodles) and tasting sessions on open terraces have also become popular. For example, there are events where you can enjoy somen noodles in the "nagashi somen" style, taking advantage of the clear mountain streams, and you can spend a refreshing time feeling the breeze in nature.

Some events are extravagant, with local traditional performing arts and drumming playing in the background. By not only tasting the noodles, but also feeling them, you'll feel as if you're on a journey.

The classic game is a simple one where you catch flowing noodles. However, it continues to evolve with various gimmicks, such as flying noodles, pressing a switch to get noodles, a palate cleanser, and even dessert at the end.

This summer, why not experience Japan's deep culture of refreshing flavors by trying different types of somen noodles? Your usual bite may turn into something special.

It is one of the cultures that makes use of wisdom to stay a little cooler during Japan's hot summers.