Handa Somen

Description

Wheat noodles known as sōmen are characterized by their elasticity and taste… But mainly their very small diameter, which makes them very pleasant to eat hot as well as cold. The manufacturing process is based on an ancient tradition that is still respected today. They are quick to prepare and go well with broth or ready-made sauces.

The best sōmen come from Handa, the former name of the town of Tsurugi in Tokushima Prefecture. Each maker has its own method, but Shirataki Seimen perpetuates an artisanal path that produces some of the most remarkable noodles.

Shirataki Seimen is located in Awa Handa, a valley with a special climate. The noodles are made by hand. Wheat flour and Naruto salt form the basis of the dough composition. To these are added the underground waters of the Yoshino River at the foot of Mount Tsurugi, a sacred mountain and pilgrimage site on the island of Shikoku. To complete the recipe, magnolia oil adds a unique flavor and prevents oxidation.

The dough is rolled and then stretched several times, maturing according to the day’s atmospheric conditions (temperature, humidity). The shaped pasta is left to dry in the open air for 24 hours. The cold wind that blows through the valley in winter gives the noodles elasticity and an incomparable umami taste.

Usage:

Handa sōmen are especially suitable for cold dishes. They go well with sliced vegetables, Japanese-style omelets, and condiments. They can also be dipped in men tsuyu sauce with grated ginger and green onions. Hot noodles are delicious in dashi broth.

To make them, boil them in a large pot of water for 6 to 7 minutes. Then, it is important to drain them under cold water to remove the starch film from the noodles. The sōmen are packaged in 150g bundles, which is a portion for two people, very practical.

Storage:

Store in a dry place at room temperature.

Ingredients:

Wheat flour, naruto salt, camellia oil.

Shelf life:

12 months.