Ramen isn't the only Noodle!

Even though rice has been the primary staple of Japanese cuisine, noodles have also played a significant role. A thin wheat noodle known as Somen is one of the most common noodles Japanese people enjoy eating, especially during the summer. Mostly served cold as a light dish with a dipping sauce called tsuyu, sometimes mixed with ginger or green onions, and topped with bonito flakes or nori seaweed, discover the new taste of Japan you have not known before!

Aside from enjoying somen in a traditional manner, you can also use it as an ingredient in your own recipes! If you are on a diet, mix it into your salad! If you are bored with your regular pasta, try this somen instead! Feeling under the weather? Add it to a warm bowl of soup! Either enjoy it on its own or add it to your recipes. The possibilities are endless!

What Is Minowa Somen?

Produced in the Minowa region, where somen is believed to have originated close to 1,200 years ago, people have been enjoying it everywhere from the Japanese Imperial Court to common people's homes. Somen made in Minowa is thin, yet has a chewy texture that cannot be found in any other somen.

The Story behind this Product

Somen is made from only three ingredients: flour, water, and vegetable oil. Because of these simple ingredients, how to proceed with making the noodles is the difference. Because of varying temperature and humidity, ideal conditions for making and salting the somen is different day to day. Made by hand by master craftsmen, without any automation, the taste and texture of our somen varies greatly compared to other somen on the market. Enjoy this carefully-crafted somen in your favorite recipes!