The major ingredients are Kumamoto wheat flour, delicious groundwater from Aso, and rare Akou salt.
From the kneading of the dough, it takes about two days to complete the twelve steps of manual production.
It is rare to find qualified craftmen with such skills and experience.
The different pastas from Higo Sougawa contribute to the reputation of the town of Kosa (Kumamoto) where they are considered local specialties.
For these Sômen, Kyushu purple sweet potato powder and Kumamoto wheat flour are kneaded together.
The color obtained, purplish, is natural.
The texture is soft and the palate is subtly sweet.
Our cooking advice : 2 minutes in boiling water.
Tasting is recommended hot.