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Made from premium flour, crystal clear water from the Ibo River in the Harima region and salt from Ako, Ibonoito Futotsukuritenobe 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 most sold and famous in Japan.
High-end, hand-drawn, 100% natural, they are free of additives, coloring and preservatives.
- Boil one liter of water for 100 g of sômen.
-As soon as it boils, add the sômen and cook for 2 minutes 30 to 3 minutes 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.