
Sômen
Sômen have traditionally come from western Japan since the eighth century. They have made the reputation of Kansai, Nagasaki (Shimabara), the island of Shodoshima… Indeed, these regions concentrate areas of wheat cultivation. Sômen are fi ne noodles eaten generally cold in the summer because they are refreshing. Their manufacture is complex, manual for the best. The fi ner are the sômen, the more expensive and rare they are. Their cooking is very fast, rarely more than one to two minutes in boiling water. Rinse with iced water is necessary to stop cooking. To enjoy them, you can dip them in a simple tsuyu: soy sauce, japanese leek, grated ginger, wasabi, some dashi broth with katsuobushi. Outside of the summer, the sômen are often consumed hot.
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Udon
<p>Udon are traditional Japanese pasta, usually thick, made from wheat fl our and often eaten with dashi broth (traditional Japanese broth made from kombu and often fl avoured with dried bonito katsuobushi). Depending on the region, the method of manufacture and the cooking technique as well as the fi llings may vary. But the udon themselves have a very simple taste. Although often consumed at home, they are also served in family or specialty restaurants. They are nevertheless one of the most consumed Japanese dishes in Japan. They are generally eaten cold in summer and warm in winter. The tsuyu broths or sauces that accompany them for tasting are just as important.</p> -
Ramen
<p>Ramen are very popular in Japan. They are generally eaten fresh. The region of Fukuoka is very famous for its mobile stalls along the streets where everyone can come and eat on the go. For the proposed Igarashi Seimen range, the preparation is simple: pour the ramen into 550ml of boiling water and cook for 5 minutes. Then add the contents of the bag of dehydrated broth taking care to dilute it well while stirring. Remove from heat and let stand 2 minutes and enjoy !</p> -
Soba
<p>Soba, traditional Japanese pasta, made with buckwheat, have cult status in Japan. Soba, traditional Japanese noodles made of wheat and buckwheat have cult status in Japan. They are usually eaten cold in the summer and hot in the winter. The accompanying tsuyu broths or sauces are equally important.</p> -
Hiyamugi
<p>It is said that the origin of "hiyamugi" is "kiri (cut) mugi (wheat), which appeared during the time of Muromachi (1336 and 1573, time of" reign "of the Ashikaga shoguns). These noodles were called "kirimugi" because they were made by cutting the udon into thin strips. When these noodles were boiled and eaten as they are, hot they were called "Atsumugi" (hot wheat), and cold they took the name "Hiyamugi" (cold wheat).</p>
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Somen with wakame root mekabu
From €8.55Somen with wakame root mekabu
These somen are handmade, using the same traditional methods for over a century. They are flavored with mekabu.
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Premium Hitosujinawa Muginawa sômen
From €7.35These Miwa Yamakatsu sômen are very high quality, undoubtedly among the most qualitative in Japan, delicate, delicious. This explains why we give them the Premium mention.
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Premium Hitosujinawa Muginawa Hira men
From €7.35These Miwa Yamakatsu flat sômen are very high quality, undoubtedly among the most qualitative in Japan, delicate, delicious. This explains why we give them the Premium mention.
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Inaniwa Sômen
From €6.30With nearly 400 years of history, the Inaniwa sômen are believed to have been created by Ichibei Sato, who lived in the Inaniwa district of Akita and made dried udon and sômen from locally grown wheat flour.
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Shodoshima tenobe sômen
From €7.60The Shodoshima tenobe Sômen "Shima no Hikari" are a traditional culinary jewel with a history of around 400 years.
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Hand-pulled sômen flavored with garlic
From €5.00Our craftsman, Higo Sougawa, is specialized in the making of sômen, udon, hiyamugi, soba, ramen… hand-pulled by hand, favoring selected raw materials of very high quality. The major ingredients are Kumamoto wheat flour, delicious groundwater from Aso, and rare Akou salt.
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Hand-pulled sômen flavored with ginger
From €5.00Our craftsman, Higo Sougawa, is specialized in the making of sômen, udon, hiyamugi, soba, ramen… hand-pulled by hand, favoring selected raw materials of very high quality.
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Hand-pulled sômen flavored with burdock root
From €5.00The major ingredients are Kumamoto wheat flour, delicious groundwater from Aso, and rare Akou salt.
Our craftsman, Higo Sougawa, is specialized in the making of sômen, udon, hiyamugi, soba, ramen… hand-pulled by hand, favoring selected raw materials of very high quality. -
Hand-pulled Sômen with purple sweet potato
From €5.00Our craftsman, Higo Sougawa, is specialized in the making of Sômen, udon, hiyamugi, soba, ramen… hand-pulled by hand, favoring selected raw materials of very high quality.
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Teyori men Hoso men somen
From €5.95The main ingredient is Australian wheat flour. The hand draw method gives it a strong mellow and smooth texture.
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Teyori men Futo men somen
From €5.95The main ingredient is Australian wheat flour. These somen have a nice elasticity and a tasty flavor of wheat flour.
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Yuzu men with Yuzu somen
From €7.00You will appreciate the delicious flavor, the freshness of yuzu when tasting your yuzu men.