Ibonoito sōmen are Japan's most renowned artisanal fine noodles. Originating from the Banshu region (Hyogo Prefecture), they are rooted in a tradition over 600 years old, attested as far back as 1418.
Handmade using the traditional Tenobe method, from quality flour, pure water from the Ibo River and salt from Ako, they are produced in 11 stages over two days and one night. This meticulous process gives them a smooth, soft, firm texture that holds up well during cooking.
Produced exclusively from October to April, Ibonoito sōmen are 100% natural, with no additives, colourings or preservatives, and are subject to rigorous quality control. They are prized for their fineness, delicacy, sheen and subtle flavour, making them an essential reference in Japanese gastronomy.
