The Nagasaki's area somen are made following the "Tenobe" technic:
First, they mix salted water with flour to make a paste. The paste is then carefully stretched to make a circle, then a long band. This is the traditional technic of stretching by hand.
If it is not done with caution, the paste can be torn. It is important to proceed really carefully at this stage, and that is why the paste is twisted at the same time as it is stretched as long as possible. After this operation, the paste is let to rest before being once again stretched.
These maturation and stretching stages are repeated several times to make Udon noodles. The whole process takes twelve stages. The only difference between Sômen and Udon is their thickness. The Sômen are very thin whereas Udon are thicker.
For hot somen:
Dive The noodles in boiling water, without oil nor salt (1liter for 100g of noodles) for 90 seconds. Drain once cooked.
For cold somen: rinse somen under cold water for a few seconds right after cooking.
These products are made respecting an authentic fabrication method byt he best producers chosen by the Nagasaki's prefecture, according to the unic and traditional know-how of the area.