The Handa Somsen have a story of about 300 years and are mentioned in the publication of 1754 Nihon Sankai Meibutsu Zukai (illustrated guide of famous products of Japan).
The origins of the Somsen Handa are uncertain, but the most widespread theory is that they appeared during the Tempo (1830-1844) in the ono district along the Yoshino River, where they were initially made for the Family self-sufficiency or secondary activity.
The noodle manufacturing technique would have been transmitted from the city of Sakurai, in Nara prefecture, the Handa region, where it was broadcast by the boatmen. The reasons why the manufacture of SOMEN has established itself in the Handa region include cold winds from the Shikoku Mountains and the Yoshino River, which are ideal for the manufacture of high quality Somen.
The Somen de Handa are known for their slightly thicker texture and high gluten content, and their quality is very much appreciated throughout the country.
Features of Handa Somsen Noodles
Handa Somsen noodles are renowned for their "thicker texture". According to Japanese agricultural standards (JAS), the Handa Somsen noodles are classified as "Hiyamugi" (Fine Wheat Noodles).
However, because of the long tradition and culture of noodles in the region, which dates back to Edo's time, the Noodles Handa Somsen are specifically allowed to bring the name "Somemen". It is this thicker texture that gives Handa Somsen noodles so special so that makes them so popular.
Why are Handa Somsen noodles thicker?
Why are the Somsen Handa thicker than the other varieties of Somsen? One of the reasons is that the boatmen made some people for their own consumption, and not for sale. They created thicker noodles to save time and so that noodles are more nourishing.
This is how the Handa Somen became thicker. In addition, factors such as technology available at the time and the quality of wheat flour were also able to contribute to this difference.
Handa Somsen Cooking
1. Fill a large saucepan with plenty of water (about 1 liter of water per packet of noodles SOMEN) and bring to a boil.
2. Once boiling water, add the somen noodles and cook for about 4 minutes (if you prefer softer noodles, you can cook for about 5 minutes or adjust cooking at your convenience).
3. Strip the noodles in a colander and rinse it thoroughly under running water to eliminate starch.
4. If possible, cool the noodles in ice water to firm their texture.
5. Serve the noodles in a bowl and enjoy them with your favorite sauce. For even more flavor, add seals such as Sudachi (Japanese citrus), grated ginger or myoga (Japanese ginger).
