These somen have been kneaded and pulled by hand, which is rare. Even rarer, all their ingredients come from Japan: wheat and spring water from Hyogo Prefecture, salt from the Seto Sea, a touch of cottonseed oil. An eleven-step manufacturing process transforms these high-quality ingredients into high-quality somen, with a consistent, smooth, and firm texture. Tradition dictates that you eat them cold, dipped in tsuyu. But believe us, they are also excellent hot, sautéed, or in broth.
