The originator of Japanese hand-pulled somen noodles
We offer authentic Miwa somen made with carefully selected ingredients and traditional techniques at the foot of Miwa Mountain in Sakurai City, Nara Prefecture, which is considered the birthplace of somen.
Boiling is the key to somen noodles.
Boil quickly in plenty of water and wash thoroughly.
Keep the basics in mind and enjoy beautiful and delicious Soumen noodles.
【How to cook】
fill a large pot with plenty of water and bring to a boil before adding noodles.
The standard amount of water is 3 cups (600 ml) of water for 1 bundle (50 g).
When the noodles begin to rise to the surface, reduce the heat so that they do not spill over.
Boiling time can be adjusted according to the fineness of the noodles and your preference.
(Boiling time of about 2 minutes is a rough estimate.)
Take 2 or 3 noodles and cool them in water to check their firmness.
When the noodles reach the desired consistency, turn off the heat, place them in a colander, and rinse well under running water to drain.
To prevent the boiling water temperature from dropping, reduce the heat without adding water to prevent spills. For chilled somen, serve immediately after cooking.
If you have a little time before serving, wrap the noodles in plastic wrap and place in the refrigerator to prevent them from drying out. When serving again, run cold water over the noodles to loosen them.
Flour, salt, vegetable oil