DDM *: 01/10/2026
These very fine Somen are stretched thanks to the expert techniques of the artisans of Marukatsu Takada Shoten. Traditionally, the somen noodles stretched by hand were prepared during the cold month of February, hence their name "Kisaragi" (February), second month of the lunar calendar.
Their finesse and firmness almost miraculous are the fruit of the meticulous maturation method "honkoshi" of Marukatsu Takada Shoten.
Made from carefully selected ingredients, such as semi-strong flour carefully mixed according to climatic conditions, extra virgin olive oil imported directly from Italy and Ako salt, the Somen are meticulously finished Traditional techniques of hand drawing and aged in warehouse.
The divine yarns of Miwa are woven with a firmness and authentic flavor, weaving a strong link with the beautiful Japanese culinary culture.
Marukatsu Takada's "Honkoshi" "Honkoshi Aging Method" is a method of mixing two original types of wheat flour, and then stretch and twist some times in the process of manufacturing, and then to do so. Aging completely to get a smooth and firm texture and a nice taste in the mouth.
This is the exclusive method of Marukatsu Takada. Miwa Somen are hand-drawn. Olive oil is used to prevent the dough from drying out. This oil is less sensitive to oxidation and allows you to enjoy the natural aroma of wheat.
Olive oil is the key to constant quality and flavor. Using extra virgin olive oil, it is possible to avoid oxidation that occurs during long-term storage.
The result is an SOMEN who retains freshly prepared taste and aroma. The "Ako Salt" "Salt" used is made from 100% seawater from Ako City, Hyogo Prefecture.
* DDM: Minimum durability date
The DDM an indicative date corresponding to the optimal quality period, it does not present any danger to health after exceeding.
