Delicately made by hand, they have been blended with rigorously selected Japanese cherry leaves. These completely traditional noodles are then left to stand at low temperature then dried to finish.
Perfect combination :
We recommend eating them cold whatever the season, accompanied with a dashi soy sauce stock "dashi shoyu" (Kamebishi dashi shoyu, 1 volume of sauce for 3 to 4 volumes of water ; or Kyoto Uneno dashi shoyu as it is or 1 volume of sauce for 2 volumes of water ) or one of our delicious Hoshisan sauces (diluted with a little water or dashi stock or vegetable stock).
This traditional pasta, delicate to cook, must be prepared in the following manner.
-bring 2 litres of water to the boil -plunge the pasta into the water -stir delicately for 4 minutes
-remove the pasta from the heat and place in a strainer
-rinse in cold water, stirring delicately
Tsuyu sauce for soba, 4 people
· Basic sauce: 33 cl dashi stock + 5 cl soy sauce + 3 cl mirin
· Less salty sauce: 25 cl dashi stock + 6 cl soy sauce + 3 cl mirin
Tsuyu sauce for somen and udon noodles, 4 people
· Basic sauce: 40 cl dashi stock + 5 cl soy sauce + 4 cl mirin
· Less salty sauce: 25 cl dashi stock + 6 cl soy sauce + 5 cl mirin
- eat within 5 minutes from straining to take full advantage of the flavour and texture.
The region of Fukushima is well known for its specialist noodle producers. The presence of very pure water and a temperate climate are essential to produce noodles. In 1954, Yanai Seimen, second generation, arrived in Fukushima and grew his company. The present and third generation production site is today located in Izaka ( Fukushima ) and produces traditionally made high quality noodles, rich in flavour.
The quality of Yanai Seimen noodles comes from the traditional "Teyori" production method. The noodles are hand-made and delicately divided one by one, as in the past. They have, quite simply, an authentic taste. Yanai Seimen noodle production is relatively complex. It depends on the weather of the day. The amount of salt is reviewed every day in relation to the weather, the temperature and level of humidity… To do this experience is essential, especially for the very delicate "Kakeba" stage. It is the step where the noodles are twisted with two sticks. Mastering the pressure and length of the dough is essential because otherwise the noodles are not of the same thickness and the taste changes. It is important to remember that each one of the steps in the production of these delicious products is important and requires a perfect mastery and dexterity because it has an effect on the quality of the dough and therefore the taste and texture, called "seimen", of the noodles