Shimabara Hand-Pulled Somen Noodles

Silky, Delicate, Uniquely Shimabara.

Taste the Art of Tradition!

Shimabara Hand-Pulled Somen Noodle is a traditional Japanese noodles from Shimabara, Nagasaki Prefecture, famous for their extremely thin, delicate texture and deliciously smooth, silky mouthfeel.

★ Feautures

  • Handcrafted Quality: Traditionally stretched and twisted by hand, a meticulous process perfected over generations.

  • Texture: Fine, thin noodles with an elegant softness and a slightly elastic bite.

  • Taste: Subtle, refreshing flavor that complements both hot and cold dishes, particularly popular chilled in summer.

  • Ingredients: Primarily made from wheat flour, salt, and pure water sourced from Shimabara’s natural springs, resulting in superior quality and purity.

★ Traditional Production Process

  • Mixing: Wheat flour, salt, and pure Shimabara spring water are combined to form dough.

  • Resting: The dough rests, allowing gluten to develop for ideal elasticity.

  • Stretching & Twisting: Artisans skillfully hand-stretch and twist the dough repeatedly into increasingly thin strands.

  • Drying: The noodles are gently air-dried naturally, preserving their delicate texture.

  • Finishing: The final noodles are cut, bundled, and packaged, ready to enjoy.

★ Contents

  • 9kg (50g x 180 bundles)

★ How to Prepare

Step 1: Boil Water

  • Bring a large pot of water (about 1 liter per serving) to a rolling boil.

Step 2: Cook Noodles

  • Add somen noodles to boiling water.

  • Cook briefly (about 1½ to 2 minutes), stirring gently to prevent noodles from sticking.

Step 3: Drain & Cool

  • Drain noodles quickly in a colander.

  • Immediately rinse under cold running water to remove starch and stop cooking.

  • Gently rub noodles during rinsing to enhance the smooth, silky texture.

✨ Tip for Best Taste

  • Always serve freshly cooked noodles immediately after preparation to fully enjoy their authentic, silky texture.