Reference : NISIBO3
Ibonoito 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.
Discover our recipes in the "Attachments" tab (PDF file)
Made with premium flour, crystal clear water from the Ibo River in the Harima region and Ako salt, Ibonoito Yoritsumugi Tenobe sômen (hand-stretched) fine sômen noodles are meticulously crafted by the most skilled culinary artists after maturing several times in a traditional manufacturing process that originated in the Banshu region some 600 years ago.
Whole process consists of eleven stages, lasting two days and one night.
Sômen texture is stable, smooth, soft, does not get soggy quickly. Ibonoito Sômen is made during a limited period between October and the following April (production’s peak is from December to February).
Ibonoito sômen are the best-selling and most famous in Japan.
High-end, hand-drawn, 100% natural, they are free of additives, coloring and preservatives.
Cooking :
- Boil one liter of water for 100 g of sômen.
- As soon as it boils, add the sômen and cook for 1mn30 to 2 mn while stirring.
- Remove from the heat and wring out the water, then cool down immediately under a fresh water stream while rubbing the sômen gently, then drain well.
IBONOITO
in Japan In a diary of Ikaruga Temple, Ibo-gun, Hyogo, dated September 15th, 1418, there is a reference to "sômen".
This is the earliest reference to Sômen in the historical records handed down in the Banshu area, proof that people were eating Sômen there at least 600 years ago.
The word sômen means thin noodle. Originally from Japan, sômen is made of wheat flour, salt and oil and remains a popular summer seasonal dish.
Ibonoito 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.
