Reference : NISSSU2
These are Japanese dried sômen noodles of ø 1.1mm. They are made respecting the ancestral methods of the sômen masters (Men-Shi).
These 100% natural sômen are made without any chemical additive and did not went under whitening treatment.
The Nagasaki’s area sômen are made following the "Tenobe" technic. First, they mix salted water with flour to make a paste. The paste is then carefully stretched to make a circle, then a long band. This is the traditional technic of stretching by hand. If it is not done with caution, the sômen can be torn. It is important to proceed really carefully at this stage, and that is why the paste is twisted at the same time as it is stretched as long as possible. After this operation, the paste is let to rest before being once again stretched. These maturation and stretching stages are repeated several times to make Udon noodles. The whole process takes twelve stages. The only difference between Sômen and Udon is their thickness. The Sômen are very thin whereas Udon are thicker.
Our perfect combination : for hot sômen, dive in boiling water, without oil nor salt (1L for 100g) for 90 seconds. Drain once cooked.
For cold sômen, rinse under cold water for a few seconds right after cooking.
These products are made respecting an authentic fabrication method by the best producers chosen by the Nagasaki’s prefecture, according to the unic and traditional know-how of the area.
These are Japanese dried sômen noodles of ø 1.1mm. They are made respecting the ancestral methods of the sômen masters (Men-Shi).
