Very thin Kisaragi somen noodles

Name: Very thin Kisaragi somen noodles
Brand: Marukatsu Takada Shoten
SKU: NISMKT002
Price: 5.52 EUR
Availability: InStock

Ref : NISMKT002

€5.52

Tax Included

€27.60 / Kg

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.

Preparation: Boil in boiling water for about 1 and a half minutes. Pour into a colander and rinse immediately with plenty of very cold water.

Data sheet

Origin: Nara, Japan
Weight: 0,200 kg net
0.750 kg net
Packaging: 200g bag and 900g cardboard box
Ingredients: Wheat flour, Ako salt (Hyogo), olive oil
Storage: After opening, store in an airtight container at room temperature.
Store in a cool, dry place away from direct sunlight.
Allergenic(s): Wheat flour
Our tip: Preparation: Boil in boiling water for about 1 and a half minutes. Pour into a colander and rinse immediately with plenty of very cold water.

Marukatsu Takada Shoten

Somen noodles keep well and are said to have saved many people suffering from famine at the time. Somen became popular throughout Japan due to the “pilgrimage to the Ise Shrine” that was popular during the Edo period, and as Miwa was located along the highway, it spread throughout the country by people making the pilgrimage.

Even today, there are shrines affiliated with Ogami Shrine in major somen production areas such as Banshu, Shimabara, Shodoshima, and Awaji, and for this reason, Miwa is known as the “birthplace of somen.” The type of flour used varies depending on the region where the somen is produced. Miwa specializes in semi-strong flour, and our artisan also uses his own special semi-strong flour. These somen are characterized by their high gluten content, strong texture, and light yellow color.

Marukatsu Takada Shoten stretches its somen by hand and pays particular attention to the flour essential for making somen noodles, using its own original and flavorful blend of flour. In the process of making hand-pulled noodles, oil is used to prevent the dough from drying out and the noodles from sticking together. Cottonseed oil is generally used, but Marukatsu Takada Shoten also uses extra virgin olive oil and rice bran oil to meet the needs of its customers. The “Ako Salt Standard Salt” used for somen is made from 100% seawater from the city of Ako in Hyogo Prefecture.