Brand's products Marukatsu Takada Shoten

Handmade somen noodles are prepared over a long period of time and in several stages. This process has been passed down from generation to generation since ancient times and continues today.

Marukatsu Takada Shoten has studied the evolution of this traditional technique and the food culture of somen noodles according to the times. Marukatsu Takada's challenge is to break into new areas of somen. Somen noodles appeared 1,200 years ago. The fertile soil of Miwa Village and the clear waters of the Makimukagawa River flowing from Mount Miwa were ideal for growing wheat.

Kokushu, the second son of Okami Ason Sai Hisa, the chief priest of Okami Shrine, therefore had wheat planted. He then began producing somen noodles using this wheat in accordance with the will of the gods. Somen noodles keep well and are said to have saved many people suffering from famine at the time.

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.