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 fine 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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Inaniwa Sômen
- In stock
From €6.30Inaniwa Sômen
With 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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Ibonoito Jokyu Tenobe sômen
- In stock
From €8.30Ibonoito Jokyu Tenobe sômen
Ibonoito Jokyu Tenobe sômen have been awarded the 3-star Superior Taste Award for the past 8 consecutive years.
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Hand-pulled sômen flavored with garlic - Short date
- In stock
Hand-pulled sômen flavored with garlic - Short date
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. The major ingredients are Kumamoto wheat flour, delicious groundwater from Aso, and rare Akou salt.
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Hand-pulled Sômen with purple sweet potato - Short date
- In stock
Hand-pulled Sômen with purple sweet potato - Short date
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.
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Hand-pulled sômen flavored with burdock root - Short date
- In stock
Hand-pulled sômen flavored with burdock root
The major ingredients for these sômen 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. -
Premium Ibonoito Tokyu Tenobe sômen
- In stock
From €10.40Premium Ibonoito Tokyu Tenobe sômen
Premium Ibonoito Tokyu Tenobe sômen have been awarded the 3-star Superior Taste Award for the past 9 consecutive years.
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Ibonoito Futotsukuri Tenobe sômen
- In stock
From €6.60Ibonoito Futotsukuri Tenobe sômen
Ibonoito Futotsukuri Tenobe sômen are made from Hokkaido "Kitahonami" wheat giving it a bright color and soft texture.
Using hand-drawing skills, "Futotsukuri" sômen are thicker than the original hand-drawn sômen and have a stronger texture.
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Shodoshima tenobe sômen
- In stock
From €8.25Shodoshima tenobe sômen
The Shodoshima tenobe Sômen "Shima no Hikari" are a traditional culinary jewel with a history of around 400 years.
