Sommen O-Kado

The history of these Sôme starts with the learning of villagers with a producer of Clan Kaga, Takoshima, Noto (Ishikawa Prefecture).
The latter was the attached supplier of Shogunat Tokugawa.
The unique manufacturing method spread throughout the village, and at its peak at the beginning of the Showa era (1926-1989), it is said that more than 60 farmers mastered art.
The tradition of preparing the lands only in winter, when the time lends itself, has been transmitted until today, and the rudeness of the cold is the secret of manufacturing of these elder to the smooth texture in the mouth.
Only a few craftsmen perpetuate making, always by hand, and in very limited quantities, making it a valuable product, luxurious.
Our craftsman, Kakizato House, perpetuates its letters of nobility in this area.
An Okado Sommen noodle bag contains four fagots, or 4 servings.
- Boil 10 volumes of water for a volume of somen, in a saucepan.
- From a boil, dive the hulves and boil for 2-3 minutes.
- Then remove from heat and place in cold water and then rinse thoroughly and drain before use.
Sommen can enjoy cold or hot. They are delicious served with a diluted Dashu Shoyu or a light tsuyu accompanied by fried or salad aubergines with vegetables.