Ibonoito Futotsukuri Tenobe sômen  Sômen
  • Ibonoito Futotsukuri Tenobe sômen  Sômen
  • Ibonoito Futotsukuri Tenobe sômen  Sômen
  • Ibonoito Futotsukuri Tenobe sômen  Sômen

Ibonoito Futotsukuri Tenobe sômen

Ibonoito Futotsukuri Tenobe sômen

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Ibonoito Futotsukuri Tenobe sômen

Ibonoito Futotsukuri Tenobe sômen are made from Hokkaido "Kitahonami" wheat giving it a bright color and soft texture.

Using hand-drawing skills, "Futotsukuri" sômen are thicker than the original hand-drawn sômen and have a stronger texture.


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Ibonoito Futotsukuri Tenobe sômen

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Made from premium flour, crystal clear water from the Ibo River in the Harima region and salt from Ako, Ibonoito Futotsukuritenobe fine sômen noodles are meticulously crafted by the most skilled culinary artists after maturing several times in a traditional manufacturing process that originated in the Banshu region some 600 years ago.

Whole process consists of eleven stages, lasting two days and one night. Sômen texture is stable, smooth, soft, does not get soggy quickly. Ibonoito sômen is made during a limited period between October and the following April (production’s peak is from December to February).

Ibonoito sômen are the most sold and famous in Japan.

High-end, hand-drawn, 100% natural, they are free of additives, coloring and preservatives.

Cooking :

- Boil one liter of water for 100 g of sômen.
-As soon as it boils, add the sômen and cook for 2 minutes 30 to 3 minutes while stirring.
- Remove from the heat and wring out the water, then cool down immediately under a fresh water stream while rubbing the sômen gently, then drain well.

Hyogo, Japan
240 g net
wheat flour, salt, cotton seed oil
keep away from light, heat and moisture
Nutritional values
Per 100 g : energy 344 kcal (1458 kJ) ; fat 1,4g, of which saturates 0,34g ; carbohydrate 72,6g, of which sugars 1,2g ; dietary fiber 2,2g; protein 9,9g ; salt 5,47g.
no additive
no coloring
no preservative
Recommanded use
1,10 à 1,50 mm

Sômen have a history of over 600 years

in Japan In a diary of Ikaruga Temple, Ibo-gun, Hyogo, dated September 15th, 1418, there is a reference to "sômen".
This is the earliest reference to Sômen in the historical records handed down in the Banshu area, proof that people were eating Sômen there at least 600 years ago.

The word sômen means thin noodle. Originally from Japan, sômen is made of wheat flour, salt and oil and remains a popular summer seasonal dish.

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