These very thin somen noodles are stretched using the expert techniques of the artisans at Marukatsu Takada Shoten.
Traditionally, hand-pulled somen noodles were prepared during the cold month of February, hence their name “Kisaragi” (February), the second month of the lunar calendar.
Their almost miraculous thinness and firmness are the result of Marukatsu Takada Shoten's meticulous “honkoshi” maturation method. Made from carefully selected ingredients, such as semi-strong flour carefully blended according to weather conditions, extra virgin olive oil imported directly from Italy, and Ako salt, the somen noodles are meticulously finished using traditional hand-stretching techniques and aged in a warehouse.
Miwa's divine strands are woven with authentic firmness and flavor, forming a strong bond with Japan's beautiful culinary culture. Marukatsu Takada's special “honkoshi aging method” is a method of mixing two original types of wheat flour, then stretching and twisting the somen several times during the manufacturing process, and finally aging it thoroughly to achieve a smooth, firm texture and pleasant taste.
This is Marukatsu Takada's exclusive manufacturing process. Miwa somen is hand-pulled. Olive oil is used to prevent the dough from drying out. This oil is less susceptible to oxidation and allows the natural aroma of the wheat to be enjoyed. Olive oil is the key to consistent quality and flavor.
By using extra virgin olive oil, it is possible to prevent the oxidation that occurs during long-term storage. The result is somen that retains its freshly prepared taste and aroma. The “Ako Salt” used is made from 100% sea water from the city of Ako in Hyogo Prefecture.
