Ibonoito is the most popular brand of somen noodles in Japan. Ibonoito Japanese somen noodles are handmade with simple and natural ingredients; wheat, salt and vegetable oil.

Somen are one of the most popular noodles in Japan. Somen main ingredient is flour and they are the thinest noodles among the major Japanese noodles; Ramen, Udon, Soba and Somen.

Somen noodles can be consumed either cold or hot with hot. If you eat them cold dip the somen first with (Japanese noodle soup base).

When eating them as a warm dish a good is recommended.

How Ibonoito Somen is Produced

Ibonoito Somen is handmade during a limited period of time, concretely between October and April (being December to February the production peak).

Salted water is added to flour and then kneaded well until the dough is created. The dough is then manually and carefully stretched to make one long strip of Somen. This is the traditional hand-stretching technique that originated in the Banshu area some six hundred years ago.

The dough may separate if it is forcibly stretched out to quickly make it thin. Instead, it should be stretched out as much as possible while being twisted. After it is left to ripen it is stretched out again.

This process of ripening and stretching is repeated several times to make Somen. The entire process consists of eleven steps.

Instructions

Bring a full pot of water to a boil, cook noodles for 1 to 2 minutes. Put them in a strainer, rinse with cold water, and serve in cold water in a bowl.

When eating, lift a portion of noodles out of the water, and dip it in mentsuyu sauce. When you want to eat with hot soup, you can just put into the hot soup after you rinse with water quickly.

Details

• Ingredients: wheat, salt and vegetable oil
• Net weight: 300g / 10.6oz
• Made in Japan