Noodles

Our somen noodles with cherry leaves are of a very pleasant pink color, like the beautiful cherry blossoms of Fukushima.

Ibonoito Futotsukuri Tenobe sômen are made from Hokkaido "Kitahonami" wheat giving it a bright color and soft texture.

Using hand-drawing skills, "Futotsukuri" sômen are thicker than the original hand-drawn sômen and have a stronger texture.

Premium Ibonoito Tokyu Tenobe sômen have been awarded the 3-star Superior Taste Award for the past 9 consecutive years.

Ibonoito Jokyu Tenobe sômen have been awarded the 3-star Superior Taste Award for the past 8 consecutive years.

Slightly sweet and salty menma are made from bamboo shoots cooked and simmered in soy sauce, water and sugar.
They are an essential garnish for soups, especially ramen, on which they are ubiquitous in Japanese cuisine.

Ramen with traditional flavors, without any animal protein and without any flavor enhancer.
Ramen are inseparable from Japanese culinary culture. It is a noodle dish served in a broth made from meats and bones (pork, chicken, beef ...) or fish, or seafood, or vegetables then deliciously seasoned with miso or soy sauce, or soy wort, or even sake kasu (sake lees).

Ibonoito Yoritsumugi Tenobe sômen are made entirely from wheat grown in Japan. These fine sômen shine like silk, take on an extra shine after boiling, and offer an elastic texture and the natural flavor of wheat.

You will be seduced by the delicious scent of buckwheat for these soba Oku Aizu Yam (buckwheat grown and harvested exclusively in Minami Aizu, Fukushima Prefecture).

The Shodoshima tenobe Sômen "Shima no Hikari" are a traditional culinary jewel with a history of around 400 years.

Ōkado sōmen, which production has been passed down for 170 years to Ōkado in the town of Tonami (Toyama Prefecture), are presented in an unusual rounded shape, neatly wrapped with washi and paper twine typical of Japan, and feature the particularity of bearing the name of the craftsman who made the noodles.

These are Japanese dried sômen noodles of ø 1.1mm. They are made respecting the ancestral methods of the sômen masters (Men-Shi).

Sômen: A healthy, inexpensive, delicious and easy meal.

In Japan, there are places of noodle production all over the country. Historically, the most popular among the udon are: Inaba udon (Inakawa-cho, Akita), Sanuki udon (Kagawa prefecture), Goto udon (Nagasaki prefecture). The Sanuki origin nevertheless remains the most famous in the world.

Literally "the eighth generation soba". You will be won over by the delicious buckwheat flavor of these Ni Hachi soba noodles.

Ramen with traditional flavors, without any animal protein and without any flavor enhancer.
Ramen are inseparable from Japanese culinary culture. It is a noodle dish served in a broth made from meats and bones (pork, chicken, beef ...) or fish, or seafood, or vegetables then deliciously seasoned with miso or soy sauce, or soy wort, or even sake kasu (sake lees).

As the sesame is kneaded and mixed in the noodle, the sômen display a greedy aspect with pretty markings of black sesame. On the palate, the flavor and aromas of sesame keep their promise.

Cookbook

FRENCH LANGUAGE BOOK

These udon, handmade one by one by Kodama for more than 100 years, are called Shiraume in Japan, literally translated as "white plum".
They can take up to a week to make. "White plum" is an expression that emphasizes the whiteness of plum blossoms.
It is said that the first generation named these udon "Shiraume" to express the wonderful whiteness of these noodles.

Hippari udon noodles are one of Yamagata Prefecture essential local dishes.

Ramen with traditional flavors, without any animal protein and without any flavor enhancer.
Ramen are inseparable from Japanese culinary culture. It is a noodle dish served in a broth made from meats and bones (pork, chicken, beef ...) or fish, or seafood, or vegetables then deliciously seasoned with miso or soy sauce, or soy wort, or even sake kasu (sake lees).

Ramen with traditional flavors, without any animal protein and without any flavor enhancer.
Ramen are inseparable from Japanese culinary culture. It is a noodle dish served in a broth made from meats and bones (pork, chicken, beef ...) or fish, or seafood, or vegetables then deliciously seasoned with miso or soy sauce, or soy wort, or even sake kasu (sake lees).

Whole roasted black sesame seeds were incorporated into the dough for these udon.

Izumo jyuwari soba are for connoisseurs. Our soba are made exclusively from lightly salted whole buckwheat flour. These soba have an excellent flavor and are totally natural.