The story of these sômen begins with the apprenticeship of villagers with a producer from the Kaga clan, Takoshima, Noto (Ishikawa prefecture).
The latter was the official supplier of the Tokugawa Shogunate.
The unique method of manufacture spread throughout the village, and at its height, at the start of the Showa era (1926-1989), more than 60 farmers are said to have mastered the art.
The tradition of only preparing sômen in winter, when the weather is right, has been passed down to this day, and the harshness of the cold is the secret to making these smooth-textured sômen in mouth.
Only a few rare craftsmen perpetuate the making, always by hand, and in very limited quantities, which makes it a precious, luxurious product.
Our craftsman, the KAKIZATO house, perpetuates its letters of nobility in this area.
A bag of Okado sômen noodles contains four bundles, or 4 servings.
- Boil 10 volumes of water to one volume of sômen, in a saucepan.
- As soon as it boils, immerse the sômen and boil for 2-3 minutes.
- Then remove from heat and place in cold water then rinse thoroughly and drain before use.
Sômen can be eaten cold or hot.
They are delicious served with a diluted dashi shoyu or a light tsuyu with fried eggplant or in a salad with vegetables.