Handa Somen

The wheat noodles known as sōmen are characterized by their elasticity and flavor. Finer in size than udon noodles, they are very pleasant to enjoy. The manufacturing process is rooted in an ancient tradition that is respected to this day. They cook quickly and pair easily with a broth or a ready-made or homemade sauce. The best sōmen come from Handa, the former name of the city of Tsurugi in Tokushima Prefecture. Each manufacturer has their method, but Shirataki Seimen upholds a craft tradition that produces some of the most remarkable noodles. Shirataki Seimen is located in Awa Handa, in a valley with a unique climate. The noodles are handmade there. Wheat flour and Naruto salt form the base of the dough composition. Additionally, the underground waters from the Yoshino River at the foot of Mount Tsurugi, a sacred mountain and pilgrimage site on Shikoku Island, are added. To finish the recipe, magnolia oil provides a unique flavor and prevents oxidation. The dough is rolled out and then stretched several times, with the maturation adapting to the atmospheric conditions (temperature, humidity) of the day. The formed noodles dry for 24 hours in the open air. The cold wind that blows in winter in the valley gives the noodle its elasticity and an incomparable umami flavor. 

Usage: Handa sōmen are particularly well-suited for cold dishes. They are accompanied by sliced vegetables, Japanese omelet, and condiments. They are also dipped in mentsuyu sauce with grated ginger and green onions. When hot, the noodles are delicious in a dashi broth. To prepare them, they should be cooked in a large pot of water for 6 to 7 minutes. It is important to drain them under cold water afterward to remove the starch coating from the noodles. The sōmen are packaged in bundles of 150g, which represents a portion for two people, very convenient. 

Storage: Store in a dry place at room temperature. 

Ingredients: Wheat flour, Naruto salt, camellia oil. 

Shelf life: 12 months.