FAQs about Somen

1. There are two types of somen: hand-made (hand-stretched somen) and machine-made (machine-made somen). Machine-made dough is rolled out thinly, cut into thin strips, and dried. Therefore, the cut surface has the same thickness. Compared to hand-rolled somen, it has a different texture, such as a weaker texture. Hand-rolled somen is not cut into thin pieces, but is twisted to make it thin. Therefore, the thickness, shape, cut edge, etc. of each piece are slightly different.
Compared to machine-made noodles, the noodles are firmer and have a different texture.

2. It is said that hand-stretched somen noodles are more chewy when aged for one or two years than new ones (manufactured this year).

Somen and Hiyamugi noodles differ from its manufacturing process and thickness.
Somen is generally thinner than hiyamugi, but according to the Food Labeling Standard, hand-pulled noodles may be labeled as either hand-stretched somen or hand-pulled hiyamugi if they have been stretched to a thickness of less than 1.7 mm in diameter.

(In the case of machine-made noodles, somen is less than 1.3 mm in diameter, and hiyamugi is between 1.3 mm and 1.7 mm in diameter.)
Udon is defined as udon if it is 1.7 mm or thicker.

Yamamoto's hand-stretched somen noodles are characterized by their firmness and resistance to stretching even over time,
In order for you to enjoy the original taste of Somen, we would like to give you the following tips on how to boil Somen well.

Boil plenty of water (3 liters and more) in a big pot. After boiling, scatter the unwinded Somen at once in the pot. Smoothly slide the Somen with high heat and stir up quickly by chopsticks. Boiling Somen with less water make it easy to firm like dumplings so that it will lose the flavor.
＜For 4 people: 4-5 bundles (200-250g)＞ (At least over 3-liter hot water for 5 bundles is necessary. )

Boil at high heat not to boil them over. After that, drain with a colander.
※ When you make it Nyumen or stir-fry, boil al dente since it will heat afterwards.
※ Please keep in mind that the boiling time of Somen differs from the size.

When Somen is boiled, peculiar slime goes out, so I give it to a basket quickly and awaken by running water.
If it is cooled down completely, grab the noodles between your hands and wash. The slime will go off and the noodle gets polished and become chewy.
Drying the noodle well, it will neither loose the texture nor become watery.
※ Please consume it as soon as possible after cooking.

Miwa is the birthplace of Somen.
The clean water, fertile soil and cool and clear weather conditions produced Somen.

Ingredients are mixed according to temperature and humidity, and machines are used only to assist the manual process.
Unlike noodles that are threaded through a mold or cut with a knife, hand-stretched somen noodles are made into noodles less than 1 mm in length.
Each step of the process is a testament to the expert craftsmanship passed down at Yamamoto, a long-established shop.