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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Ibonoito Futotsukuri Tenobe sômen
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From €6.60Ibonoito 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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Ibonoito Yoritsumugi Tenobe sômen
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From €4.45Ibonoito Yoritsumugi Tenobe sômen are made entirely from wheat grown in Japan. These fine sômen shine like silk, take on an extra shine after boiling, and offer an elastic texture and the natural flavor of wheat.
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Ibonoito Jokyu Tenobe sômen
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From €8.30Ibonoito Jokyu Tenobe sômen have been awarded the 3-star Superior Taste Award for the past 8 consecutive years.
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Shodoshima tenobe sômen
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From €8.25The Shodoshima tenobe Sômen "Shima no Hikari" are a traditional culinary jewel with a history of around 400 years.
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excluding specials